Shrimp and Green Pea Soup

Green pea purée soup with fresh mint and cream. This vibrant cream soup will delight both adults and children.

Prepare vegetable broth (see «potato soup with carrots»). Peel, wash carrots, parsley, and onions, then cut them into julienne strips. Place the chopped vegetables in a pot, add butter and 2-3 tablespoons of vegetable broth, then sauté over low heat until tender. Add peeled, washed, and sliced potatoes to the boiling vegetable broth, and boil for 10 minutes. Then add washed green peas, bring to a boil, add the sautéed carrots, onions, and parsley, and boil for another 10 minutes. Finally, add salt and remove the pot from the heat. The finished soup can be seasoned with butter or whipped egg yolk. When serving, sprinkle with finely chopped parsley and dill.

First, soak and boil the chickpeas, then prepare the broth. Canned chickpeas can be used to save time. Sauté the bacon, then sauté the bell pepper along with the onion and carrots. Add crushed walnuts to the vegetables. The result is an unusual, thick, and very hearty soup, even without potatoes.

A hearty pea puree soup on chicken broth with a delicate consistency and mushroom flavor, thanks to mushrooms fried in butter. Ideal for a nutritious lunch.