Green pea soup with cheese sandwiches
A smooth, bright green soup of frozen peas, ready in under half an hour. Cook the peas only briefly so they keep their colour, and eat the soup with mature cheese sandwiches. A little mint or lemon is good in it.
- 25 minTime
- 20 minHands-on
- 4Portions
- ≈ 19 krper portion
- 580kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 1 cloveGarlic
- 1 tbspButter, for the soup
- ≈ 7 dlWater
- 2 cubesVegetable stock
- 500 gGreen peas, frozen
- 2 dlCooking cream
- ½Lemon, juice (optional)
- to tasteSalt
- to tasteBlack pepper
On the side
- 8 slicesBread
- 2 tbspButter, for the sandwiches
- 120 gHard cheese, mature, sliced
Method
- Peel and chop the onion and garlic. Gently fry them in the butter in a saucepan until soft but not coloured.
- Pour in the water, crumble in the stock cubes and simmer for 5 minutes.
- Butter the bread and top with the cheese.
- Add the peas and bring the soup back to the boil. Cook for no more than 3 minutes so the peas stay green.
- Blend the soup until smooth with a stick blender. Stir in the cream and heat through without boiling for long. Season with salt and pepper, and a squeeze of lemon juice if you like.
- Serve the green pea soup with the cheese sandwiches.
The cost is estimated from Swedish grocery prices.
