Pea, džiugas 36 months and tomato soup

Ingredients

Preparation

Break off chunks of cheese with the tip of a knife.

Cut the onion into small cubes and chop the garlic.

Cut the sun-dried tomato into cubes.

Cook the onion with a drop of oil in a pan on a medium heat until slightly golden brown.

At this point, add the chopped garlic and peas and stir.

Season with salt and pepper, stir and add the stock.

Bring to the boil and simmer for 5 minutes.

Blend the mixture and, if a thinner texture is desired, pass through a strainer.

Serve the soup with pieces of cheese and sun-dried tomato on top.

Notes

You can also add some shavings of Iberian ham in addition to the Džiugas and sun-dried tomato.