Cream soup is perfect for lunch in the spring, when the body lacks vitamins.
How to cook
First, melt the butter in a saucepan. Wait until it warms up and add the diced onion.
When the onion is fried and translucent, add the chicken broth, green peas, chopped potatoes and salt to the pot. Bring the broth to a boil, then cover the pot and simmer for another 8-10 minutes.
Remove the peas with a slotted spoon and chop with a blender or food processor.
At the same time, add some broth. Drain excess broth from the pot if there is too much. Mix the puree with the broth in a saucepan, add the cream and spices.
The consistency of the soup should be homogeneous. Whole green peas can be used as a garnish. Serve the soup warm, topped with grated Parmesan.
The dish is prepared simply and quickly, consists of only 8 ingredients:
- 30 grams of butter;
- 400 grams of frozen or fresh green peas;
- 1000 ml chicken broth;
- 1 medium sized onion;
- 1-2 potatoes;
- 60 ml cream 10 or 20%;
- grated parmesan for serving
- salt, pepper to taste.
