John Myers
Ingredients for 4 servings:
- 750 g potatoes
- vegetable broth
- 3 large onions
- 4 garlic cloves
- 200 g peas, green, frozen
- 200 g cream cheese spread
- 200 ml cream, reduced calorie
- 200 g ham, cooked
- oregano
- Parsley, chopped
- olive oil
- Spice paste (Harissa)
- salt and pepper
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Dice the peeled potatoes, pour in the broth until it reaches a finger’s width above the potatoes, season with oregano and harissa, and cook the potatoes for 25-30 minutes until tender. Dice the onions medium-finely and the garlic finely. Heat the oil, fry the peas, onions, and garlic until the peas are no longer hard. Add everything to the potatoes and mash roughly with a potato masher (not an immersion blender). Melt the cheese, add the cream, bring to a boil briefly, and add the diced cooked ham. Simmer gently for another 5-10 minutes, adding water if the soup is too thick (depending on the type of potato). Season to taste and sprinkle with chopped parsley.
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