Traditional recipes

Pea cream soup with spinach

Pea cream soup with spinach

Put the potatoes, celery, onion, garlic and zucchini in a pot, cleaned, washed and diced. Add the peas, cover with water and simmer for 30 minutes. Add salt and pepper to taste.

Meanwhile, wash the spinach leaves well and cut them into strips. When the vegetables are almost cooked, add the spinach and parsley and leave for another 5 minutes.

Remove some of the water if it is too much, mix well and add the melted butter and mix well. If necessary, add salt and pepper.

For croutons, use 1-2 day old bread, which you cut into small pieces. Place the pieces of bread in a tray on baking paper, sprinkle well with olive oil and season with oregano. Vigorously mix the croutons so that they are all given through olive oil and spices and put them in the hot oven, over medium heat, for 15 minutes, mixing them well every 5 minutes.

Serve the soup with croutons.