Cheese soup with peas

Directions

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1 Step

5 Minutes Remove the foil from 2 blocks of processed cheese and place in the freezer to harden. On a vegetable, potatoes into small pieces.

single-recipe.page.Ingredients for this step

180 gr Processed cream cheese, 40%
3 pc Potato

2 Step

5 Minutes Put a saucepan with 1 liter of water on the fire, bring to a boil and throw in the potatoes, bay leaf and allspice. Reduce fire to medium.

single-recipe.page.Ingredients for this step

1 l Water
3 pc Potato
3 pc Spices (allspice, peas)
1 pc Bay leaf

3 Step

5 Minutes Peel the onion from the husk and chop finely. Grate peeled carrots on a coarse grater. Fry vegetables in vegetable oil until soft, transfer to a pan with potatoes. After 10 minutes, add green peas.

single-recipe.page.Ingredients for this step

1 pc Onion
1 pc Carrot
2 tbs Vegetable oil
100 gr Green peas

4 Step

5 Minutes Remove the melted cheese from the freezer and grate it on a fine grater. Throw it into the soup and stir for 1 minute until dissolved.

single-recipe.page.Ingredients for this step

180 gr Processed cream cheese, 40%

5 Step

5 Minutes Increase the heat to high, add another 1 liter of water and add egg noodles, salt, pepper to taste, cook for another 2 minutes. Remove soup from heat and let steep for 15 minutes. Divide among plates, tossing a handful of chopped parsley into each.

single-recipe.page.Ingredients for this step

1 l Water
gr Pasta Spaghetti
to taste Salt
to taste Spices (pepper)
20 gr Greens (parsley or cilantro)