You will need: 400 g of frozen green peas, 300 g of finished frozen shrimp, 100 g sour cream, 1 cucumber, 1 bulb, 1 celery stem, large bunch of leaves of a latice, a large bundle of spinach, a small bundle of parsley, 3 cloves of garlic, 200-250 ml of chicken broth, 2 tbsp. Spoons of olive oil, 1 tbsp. Spoon of lemon juice, 1 h. Spoon of butter, ¼ h. Spoons of fresh black pepper, ⅔ h. spoons of sea salt.
Cooking process: Bow and 2 cloves of garlic clean and chop. Slightly warm up in a creamy pot and 1 tbsp. A spoonful of olive oil and on a slow fire to fry onions and garlic before transparency. Celery chop into small pieces, send to bows with garlic, salt all, pepper and mix. Add green polka dot to the pan, mix, pour hot chicken broth so that the vegetables are completely covered, and bring the soup to a boil. Cucumber cleanse from the peel, cut into small pieces, add to the soup and cook it is still 5-7 minutes. Latuke and spinach large cut. Remove the soup from the fire and grind a blender right in a saucepan. Pour lemon juice, add a brake and spinach, salt, pepper and beat the blender into a homogeneous mass. The remaining garlic is cleaned and crushing the knife with a flat side. Parsley chopped finely. The remaining olive oil, put garlic, parsley and shrimp, salt, pepper and fry, sleep, pepper and fry, sleep, pepper and fry, while shrimps do not cover a golden crust. Serve soup by adding shrimps into it and sour cream.