Ingredients:
Potatoes – 1 pc.
Carrot – 1 pc.
Green peas – 200 gr.
Flour – 3 tbsp.
Ghee oil – 10 gr.
Salt
Laurel leaf
Parsley – 1 bunch
Breadcrumbs –
Peel and wash carrots, grate on a coarse grater. Put grated carrots in a small saucepan with a thick bottom. Add a spoonful of ghee oil. Lightly stew the carrots right in the pot. It only takes a couple of minutes. Finely chop the potatoes. The shallower the pieces, the faster the soup will boil. Add the potatoes to the pot along with the carrots. Pour water (or vegetable broth) and put to boil. Add salt to taste. In 100 ml of water stir in 3 tbsp. flour. You should get a homogeneous mixture of white color. When the potatoes are almost cooked, add the peas to the pot. If they are frozen peas, they will cook for a couple of minutes and should be added at the end. If you are using fresh peas, add them along with the potatoes. After a couple of minutes, add the flour and water mixture and the bay leaf. Stir and wait for the soup to boil. The soup is ready, grind it with an immersion blender into a puree. Serve with greens and breadcrumbs.
Have a nice meal!
