Cream soup with green peas and cheese

Puree soup with green peas and cheese is also a pea soup, but it tastes very different from pea soup with dry peas. It is more summery, gentle, airy. Even if you cook it from frozen peas in winter, your kitchen will immediately smell like summer.
This soup is very easy and quick to prepare. Try and you cook this wonderful soup.

Ingredients

• 400 g green peas (can be frozen)
• 1 l. water
• 2-3 potatoes
• 1 bulb
• 2 processed cheese
• vegetable oil for frying
• salt pepper

Directions

1. Peel the potatoes, cut into small pieces, pour boiling water over and cook until half cooked, about 10 minutes.
2. If the peas are fresh, then peel, frozen peas do not need to be thawed, and add them to the pan to the potatoes.
3. Cut the melted cheese into small pieces of arbitrary shape and also add to the pan.
4. Cook until cheese is completely melted.
5. Choose processed cheeses that melt well.
6. Peel the onion, finely chop and fry in vegetable oil. Add the onion to the soup pot. Bring to a boil and remove from stove.
7. Puree the soup with an immersion blender until smooth. Return the soup pot to the stove, add salt and pepper and bring to a boil again.
8. When serving, garnish the soup with croutons and green peas.
9. Bon appetit!