The rich taste and color of this soup will not leave anyone indifferent.
Heat oil in a deep saucepan with a thick bottom.
Slice the white parts of the green onion into thin rounds.
Fry the onion in hot oil until golden brown.
Put the peas into the fried onion, pour the broth (depending on whether you like thick soup-puree or more liquid, you can vary the amount of broth).
Bring to a boil and cook for no more than 5 minutes. peas are young, they cook very quickly, and, thanks to quick cooking, we will save a maximum of vitamins.
Remove soup from heat, let cool slightly and serve. To spice up, you can add finely chopped fried bacon when serving.