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Soups
Lenten Cream Soup
A delicate and light green pea and vegetable cream soup, perfectly suited for the Lenten menu.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Sauté the onions, carrots, and celery in a small amount of oil until golden brown, about 5 minutes.
2
Add the potatoes to the pan and sauté for a few more minutes.
3
Season with black pepper to taste. Pour in boiling water. Add the green peas along with their liquid.
4
Salt to taste. Simmer until the vegetables are tender.
5
Once the vegetables are ready, blend until completely smooth.
6
Serve the soup with croutons.
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