Cream of peas mimosa

Cream of peas mimosa

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Peas, half an egg yolk and here is a delicious soup for your chick from 6 months.


  • 50 g of peas
  • 1 sprig of tarragon
  • 60 ml of milk immediately
  • 1 half-egg yolk.


Cook the peas in boiling salted water for 20 minutes. Drain them, then mix them adding milk and tarragon. Heat again gently for 5 minutes. Serve with the half-yolk of egg crushed with a fork.