Cream soup with mussels

 Cream soup with mussels
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Cream cheese — 170 g
Green peas — 500 g
Onion — 1 pc.
Garlic — 3 teeth
Mussels — 150 g
Chicken broth — 200 ml
Olive oil — 30 ml
Fresh herbs — 30 g
Salt, spices
Preparation
Step 1

Fry in olive oil in a heavy-based saucepan the chopped onion and garlic.

Step 2

Put green peas in a saucepan and fry for a few minutes.

Step 3

Pour the vegetable broth, bring to a boil, reduce the heat, cover and cook the soup for another 5-6 minutes.

Step 4

Remove the soup from the stove, cool a little, add spices, salt, cream cheese and mashed submersible blender.

Step 5

Before serving, put boiled mussels and polka dots on top, decorate with herbs.