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Preparation |
/ 30 min
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- Briefly fry flour in butter. Pour milk and stock over it.
- When it reaches a boil, add peas and season.
- Simmer for 10 minutes.
- Remove the soup from heat and blend it with a hand blender or in a food processor.
- Add cream and boil for another 2- 3 minutes.
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Serving |
Serve with toasted bread cubes.
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Ingredients | / serves 4 |
| 300 g |
of cooked peas |
| 3 dl |
of stock |
| 3 dl |
of 'z bregov milk |
| 2 tablepoons | of flour | | 2 dl | of 'z bregov sour cream | | 100 g | of cubed bread | | | a bit of 'z bregov butter | | | salt, pepper |
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