The beginning of spring is the time when we don’t have fresh greens yet, but we need vegetables in our diet. You can use your canned supplies. Today we are going to cook pea cream. “Cream”  means that this soup is delicate, I suggest evaluating its taste.

Time for preparation: 30 min

Ingredients for 3 portions:

1. 200g canned peas
2. 40g butter
3. 1 spoon of flour
4. 250 ml meat or chicken broth
5. Dill
6. 1 carrot
7. 1 onion
8. Grounded black pepper
9. Salt
10. Garlic
11. 2 slices of rye bread
12. 1 spoon of vegetable oil

Preparation:

1. Whisk 200g canned peas with a mixer, using a n attachment for vegetables.
2. Chop onion and carrot.
3. Fry the chopped vegetables with oil.
4. Add flour to the vegetables, stir and fry for another 3 min.
5. Add the vegetables and mashed peas to broth.
6. Bring to a boil, constantly stirring. Boil for 5 min.
7. Make dried crust: chop bread, pour oil on a hot pan, put chopped garlic and bread there. Fry until the bread gains golden crust.
8. Pour the cream into bowls, put some dill and dried crust in the centre and serve.