Summer Spinach and Pea Soup

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WHO COOKS

Maya Marinova is 24 years old, she considers cooking not only as a necessity, but also as a hobby.

PRODUCTS

200 years spinach

150 years peas (I recommend frozen, as canned ones will not get a deep green color), 1 small onion 2-3 cloves of garlic, juice of a quarter of a lemon, 50 years butter, 100 years liquid cream, 2 spoons oil, 1 stock cube, 2 spoons boiling water, salt and pepper to taste, 2 boiled eggs and grated parmesan to garnish

METHOD OF PREPARATION:

We are warming up butter and oil in a saucepan. Add the onion and garlic and fry for 1-2 minutes. Then we add the washed spinach leaves and cook for about 3-4 minutes.

We throw two cups of stock and frozen peas. Let the soup simmer for about 10 minutes. In the meantime, we can cook the eggs. After the soup is ready, we use a mixer or blender until we get a homogeneous mixture.

We add liquid cream and lemon juice while stirring the soup. Season with salt and pepper and serve.

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