Potatoes and onions are chopped and steamed with a little butter. Pour vegetable stock and boil when added peas and chopped parsley. The soup boil until tender vegetables. With a slotted spoon remove the little peas, which we will need later for serving. Rest soup is pureed. Returns to the fire for another 2-3 minutes. Add the cream and flavor. Slices of bread cut into small cubes, which are roasted in the oven. Hot pour the melted butter and seasoned with herbs and garlic powder. Serve in soup put little peas and croutons. You may add 1 tbsp sour cream or yogurt.