Summer Spinach and Pea Soup

Your favorite recipe can earn you 20 BGN. Take a photo of how you cook your favorite dish and turn it into a GASTROGURU column. One of you – famous or unknown, but necessarily a good cook – will cook for the readers.

Submit your recipes here

addresses [email protected]

and [email protected]

For questions – telephone 942 25 31.


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


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


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.

Leave a Comment

Your email address will not be published. Required fields are marked *