Spinach soup with cheese croutons

Name: spinach soup with cheese croutons
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 450 g frozen spinach à la crème; 450 g frozen garden peas; 60 g mix for vegetable soup; 800 ml tap water; 1 petit beurre bread; 100 g cumin cheese grated; 40 g unsalted butter or margarine; 150 g garden herb soup vegetables

Soup of spinach and garden peas, with croutons of cheese.

Ingredients

Kitchen Stuff

1 blender

Directions

Put the spinach, peas, vegetable soup and water in a pan and bring to high heat on a high heat. Turn the heat down and cook for 8 minutes.
Meanwhile, tear the bread into 1 cm pieces. Mix with the cheese and sprinkle with pepper.
Heat the butter in a large frying pan with non-stick coating and fry the bread pieces over a high heat until golden brown and crispy in 8 minutes. Keep shoving.
Remove the pan of soup from the heat and puree with the hand blender. Add the soup vegetables and cook for 2 minutes on low heat. Serve with the croutons.