- Peas: 250 grams (green)
- Leeks: Pack
- Celery: 250 grams
- Olive oil: 3 tablespoons
- Garlic: Clove
- Salt: As desired
- Black pepper: as desired
- Cream cheese: 2 cube (light)
How to prepare
Wash the peas and soak in water before preparing.
Peel onions, garlic, leeks and cut them in medium size.
In a saucepan, heat olive oil and fry onions until wilted.
Add the vegetables and fry over low heat to take out all the vegetable flavor.
Add salt and black pepper.
Apply the peas after distillation.
Pour warm water until vegetables are covered.
Let the soup cook for 45 minutes with the pot covered, make sure the amount of water and add more if necessary, and if foam is formed on the surface of the soup remove.
After cooking, add the cheese and sain the mixture in the bender until you have a smooth formula.
Serve the soup hot.