- Leek 300 grams
- Potato 3 pieces
- Parsley (root) 1 piece (small size)
- Celery (root) 1/4 pieces
- Canned peas 1 can
- 1/4 cup milk
- Butter 2 tablespoons
- Spices to taste
- Salami a few thin slices
- Bread for crackers
- 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!
- Instead of vegetable broth, you can use chicken.