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.