Neapolitan soup (Italian cuisine)

Components:

1 celery root

1 onion

1 parsley root

1 carrot

1.5 l water

200 g cream cheese

4 sliced loaf

1 Bank of canned green peas
some peas to choose? we'll show

pepper, salt, herbs

Carrots and celery and parsley roots clean, cover with cold water, bring to a boil and cook for 15 minutes, add the peeled onion and cook all together until the vegetables are softened. Of vegetable broth to remove the finished vegetables, add sliced cheese and cook over low heat, stirring until cheese melts. The soup with salt and pepper, add canned peas (not run off) and again bring to a boil. Serve with chopped greens and croutons. To prepare toast with slices of loaf should be cut peel, chop them into cubes, put on a baking sheet and dry in a hot oven.