- potatoes - 1200 Grams
- onion - 4 pieces (medium)
- green peas - 200 Grams
- vegetable oil - 4 items. spoons
- broth - 1 liter (vegetable, chicken, beef)
- cream - 200 milliliters
- sour cream - 4 Art. spoons
- salt, pepper - 1 To taste
- bay leaf - 2 pieces
- parsley - 0.3 cups (chopped)
1. Mine and we clean all the vegetables, we put the greens aside to drain excess water. 2. Cut potatoes with medium cubes. Carrot cut into thin circles or halves of circles. 3. Cut the onions as small as possible - it should not be conspicuous in the total mass of soup. 4. In a large frying pan we warm up the vegetable oil (you can also take equal parts of vegetable and butter) and fry in it, evenly stirring, all the vegetables. Solim, pepper. 5. Fried vegetables are piled in a saucepan, poured with broth, add bay leaf and almost all parsley. Cook on medium heat for 15 minutes. 6. Collect 3 tablespoons of ready-made vegetables from the pan, put them separately on a saucer. 7. The remainder of the soup is cooked for another 10 minutes, remove it from the heat and mix it into a puree with a mixer. Pour in the cream and mix again. 8. We spread in a puree green peas, and deferred vegetables. Again put on the fire, give a boil and cook on low heat for no more than 2 minutes. 9. We try soup for salt and pepper. If necessary, add more spices. Remove from the fire, pour on the plates. On top decorate with a spoon of sour cream and the remains of chopped parsley. All! You can call home to the table.
Servings: 4