Green cream soup

Green cream soup

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  1. Leek 300 grams
  2. Potato 3 pieces
  3. Parsley (root) 1 piece (small size)
  4. Celery (root) 1/4 pieces
  5. Canned peas 1 can
  6. 1/4 cup milk
  7. Butter 2 tablespoons
  8. Spices to taste
  9. Salami a few thin slices
  10. Bread for crackers
  11. Vegetable broth 1 liter
  • Main Ingredients: Onion, Celery
  • Portion 3-4


Blender, pan, knife, board


Step 1: Cook the soup.

Slice the leek and sauté it in butter until soft and lightly transparent.
Add the diced potatoes, celery, parsley and a little salt to the leek. Stir in pour the vegetable broth.
Bring to a boil under a lid, reduce heat and simmer vegetables.

Step 2: grind with a blender.

When the vegetables are almost ready, pour the peas in a saucepan with the liquid and add milk, and then whisk everything immediately with a mixer. Season to taste with pepper and salt.

Step 3: fry the salami.

Salami cut into thin strips and fry in a dry pan.

Step 4: Dry the bread for crackers.

Cut the bread into cubes and, like salami, fry in a pan without butter, or dry in the oven.

Step 5: serve the green cream soup.

Serve the green cream soup hot by placing slices of salami and crackers on top.
Enjoy your meal!

Recipe Tips:

- Instead of vegetable broth, you can use chicken.