Cheese Soup With Egg Noodles And Green Peas - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Cheese soup with egg noodles and green peas is a light dietary first course with an unusual taste.

Ingredients

Egg noodles - 200 g

Processed cheese - 2 pcs.

Potatoes - 3 pcs.

Carrots - 1 pc.

Ice cream green peas - 100 g

Onions - 1 pc.

Vegetable oil - 1.5 tbsp.

Allspice - 3 pcs.

Bay leaf - 1 pc.

Salt to taste

Fresh parsley - 20 g

Water - 2 l

• 64 kcal
• 35 minutes
• 35 minutes

Photo of the finished dish

Step by step recipe with photo

Egg Noodle Soup is a healthy and easy-to-digest first course that is delicious and nutritious. Often, egg noodle soup is cooked in chicken broth, but today there are many other variations of this dish. For example, cheese soup with egg noodles is very tasty. Soft processed cheese, completely dissolving in the broth, gives the soup a creamy taste and aroma. In addition to standard vegetables, green peas are added to the soup.

If you wish, you can make noodles yourself from eggs and flour, as was done before. But today, these noodles can be freely purchased in the store. Store-bought egg noodles will also make a delicious and rich soup, as long as the noodles are of high quality.

Remove the skin from the potatoes, wash, trim the root crop in small pieces.

Place a saucepan of a suitable size on the burner, pour in filtered water. In the beginning, pour in the liquid not in full, it is better to add the rest at the end. After boiling, dip the potatoes into the water, add salt, lavrushka and allspice. Boil the potatoes until soft - about 20 minutes, but the cooking time also depends on the type of root vegetable used.

Separate the onions and carrots from the top layer, wash, chop the carrots on a grater, cut the onion into small squares with a knife.

Saute the vegetables together in an oil pan until the onions are transparent and the carrots are soft. To do this, first put the onion into the pan, after 2 minutes add the carrots. To prevent the vegetables from burning, keep the fire at a medium level, stir the mixture periodically. Immediately after frying, send the vegetables to the pan - after the potatoes, continue to cook.

10 minutes after laying the potatoes, add frozen green peas to the soup, without first defrosting it.

Grate soft cream cheese with small holes, also add to the soup. Stir the soup continuously for 1 minute, dissolving the cheese in the liquid base as quickly as possible. At this point, add the missing liquid, increasing the heat to maximum.

Throw the egg noodles at the very end, boil it for literally 2 minutes, no more. Bring the soup to a boil, add salt and pepper if necessary.

After removing from the stove, let the soup stand for a while so that the noodles are cooked through. Pour the prepared cheese soup with egg noodles and green peas into bowls, throwing chopped greens into each serving.

Enjoy your meal!