Creamy green peas and broccoli soup


Pork bones 2-3 pcs

Bulb onion 1/2 pc

Green peas (frozen) 1 stack.

Broccoli inflorescences 3-4 pcs

Vegetable oil 2 tbsp. l.

Bay leaves 2-4 pcs

Cream 20% fat. 1/2 stack.

Greens to taste

Salt to taste

Pepper to taste

Prepare meat broth. To do this, pour the bones with 2 liters of cold water, bring to a boil, remove the foam, salt to taste, and cook over low heat for 1, 5-2 hours.

Chop the onion and sauté in vegetable oil, add green peas to it. Fry a little.

Then add broccoli. Season with salt to taste and fry over low heat for about 10 minutes.

Pour 1-2 cups of broth from the bones and cook until vegetables are cooked, adding 2-4 bay leaves.

Separate the meat from the bones.

Ready vegetables, cool slightly, transfer to a blender bowl, add the remaining broth. Grind with a blender. Transfer to a deep frying pan, bring to a boil and cook until creamy. Add cream at the end, stir.

Add meat and herbs to the soup when serving.

Bon appetit!