Soup with Green Peas and Cream Cheese
by Editorial Staff
I suggest you try a light, delicious and beautiful soup with chicken broth with frozen green peas and melted cheese. Preparing such a cheese soup is simple, and the result will delight you with a wonderful first course!
Ingredients
- Green peas – 100 g
- Processed cheese – 100 g
- Potatoes – 400 g
- Carrots – 0.5 pcs.
- Bulb onions – 0.5 pcs.
- Sunflower oil – 30 ml
- Green onion – 5 feathers
- Salt to taste
- Ground black pepper – to taste
- Chicken broth – 1.3 l
Directions
- Prepare food for the green pea cheese soup.
- Peel the potatoes, cut into cubes, slices, or as you are used to chopping potatoes for soup. Rinse the potatoes, transfer to the chicken broth, and place on the stove, let the broth boil. Then cook the potatoes in the broth over low heat until the potatoes are tender.
- Peel the onions and carrots. Cut the onion into small cubes, grate the carrots on a coarse grater.
- Fry the onions and carrots in sunflower oil until golden brown.
- Cut the processed cheese into small pieces.
(Take good melted cheese, you must be sure that it will dissolve in the broth, and will not then float in the soup with white flakes.) - When the potatoes are boiled, add salt to the soup, add frozen peas, processed cheese, and fry.
- Let the soup simmer, then simmer for about 7 minutes, until the cheese dissolves and the soup turns milky.
- Add green onions and black peppercorns to the prepared soup. Stir the soup and remove the pot from the stove.
- Soup with green peas and cream cheese is ready to serve.
Bon Appetit!
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