Description
Light soup, just right for hot summer days.
Ingredients
-
Onion
1 piece
-
Carrots
2 piece
-
The Apium graveolens Dulce
1 piece
-
Potatoes
2 piece
-
Garlic
2 tooth
-
Green peas
50 g
-
Cabbage
0.25 piece
-
Parmesan
2 Tbsp
-
Bread
3 slice
-
Olive oil
4 Tbsp
-
Salt
-
Black pepper
Cooking
Required products
Vegetables wash, peel and cut into small pieces.
Fry in 3 tbsp oil onion, carrot, celery, garlic and potatoes for 5-6 min.
Pour about a liter of water, bring to the boil and simmer for 20 minutes.
Add green peas,
cabbage, salt, pepper and cook for another 10 min.
Fry bread in a skillet or in the oven.
Put into each plate a piece of bread, sprinkle it with the remaining olive oil
Pour the soup and sprinkle with grated Parmesan cheese. Bon appetit! ;))
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