First courses that have a delicate creamy texture are popular with many more than classic filling soups. They look appetizing, they are pleasant to eat, besides, they are usually obtained thick and nourishing. Particularly popular is the pea cream soup, which is made from simple ingredients and has a familiar taste from childhood. Burnt peas make it thick, soft in taste and satisfying, especially if it is cooked in meat broth. No less tasty and nutritious are lean variants of this soup.
Cooking Features
Far from each family, pea soup is often decorated with a dinner table. Many housewives are afraid of cooking it, thinking that this process is long and complicated. In fact, the preparation of pea cream soup is no more difficult than cooking borsch or cabbage soup. You just need to know a few important points.
- Soup can be cooked from whole or crushed peas, as well as from green peas. Chipped peas are most suitable for making mashed soup, as it is relatively quickly and well boiled soft, making the soup really thick and filling.
- If you are making a dish of whole pea kernels, they should definitely be soaked for at least 2 hours, preferably overnight. Chipped peas can be cooked without soaking, but it will speed up the process.
- If you did not have time to soak the peas, then, having boiled it for half an hour in boiling water, pour half a glass of cold water into the pan. Experienced housewives say that because of this, he boils soft much better.
- The unique taste of pea soup is given to smoked meat. They can be added even in the case when it is not provided by the recipe. Various smoked products give the dish different notes.
- Potatoes and other vegetables, if they are in the recipe, are put into the soup only when the peas are completely boiled soft. The broth is boiled first, peas are put into it. The meat is put into the soup after chopping vegetables and peas with a blender.
- You can cook pea cream soup even if there is no kitchen equipment in the house. In this case, the products are kneaded with a crush for preparing mashed potatoes, then rub through a sieve to give the dish a smooth consistency.
Pea puree soup is served with wheat croutons or crackers. If you decide to buy them in the store, give preference to baked goods with the aroma of sausage or bacon.
Pea puree soup with smoked bacon and pork ribs
Composition:
- split peas - 0, 25 kg;
- potatoes - 0, 3 kg;
- smoked bacon - 0, 2 kg;
- pork ribs (smoked) - 0, 2 kg;
- carrots - 150 g;
- onions - 120 g;
- wheat bread - 100 g;
- garlic - 3 cloves;
- water - 1, 5 l;
- salt, spices - to taste.
Method of preparation:
- Pork ribs are divided with a knife so that each piece has one bone. Put in a thick-bottomed pot.
- Sort through, wash the peas, put it to the bacon.
- Fill with water. Put the pot on the fire.
- Bringing the water to a boil, reduce the heat. Boil over low heat until the peas are soft and boil soft.
- Remove the ribs from the pan, put them on a plate and leave to cool.
- Peel potatoes, cut into small cubes, add to peas. Salt, season, add bay leaf. Continue cooking until soft potatoes.
- Cut the smoked bacon into small cubes.
- Peel the carrots, coarsely rub.
- Free the onions from the husk, cut into small pieces.
- Finely chop the garlic with a knife.
- Put the pieces of bacon in a frying pan, put it on fire.
- When fat is melted from bacon, put onions, carrots and garlic to it. Fry the vegetables on low heat until they are soft.
- Remove the pan with boiled peas and potatoes from the heat. Take a laurel leaf out of it. Turn the contents of the pan into a mash with a blender.
- Put the fried vegetables and bacon in the soup. From the ribs, cut off the meat, finely chop it, also send it to the pan.
- Bring the soup to a boil and boil for 3-4 minutes, stirring so that it does not burn to the bottom.
- Bread cut into thin slices, fry on both sides in a dry frying pan.
Serve croutons with soup on a separate plate. They can be replaced with purchased crackers. In this case, they can be put either on a separate plate, so that everyone can add them to the dish to taste, or immediately to the soup.
Pea Chicken Cream Soup
Composition:
- chicken soup set - 0, 5 kg;
- smoked chicken meat - 0, 2 kg;
- potatoes - 0.5 kg;
- peas - 0, 25 kg;
- onions - 150 g;
- carrots - 150 g;
- fresh dill - 50 g;
- butter - 40 g;
- wheat croutons - to taste;
- water - 2 l;
- salt, pepper - to taste.
Method of preparation:
- Rinse peas, sort out. Fill with cool water, leave for a few hours.
- Rinse the meat and bones from the soup set, put into the pan, cover with water. Put on the stove and over medium heat bring to a boil.
- Cook for a few minutes, removing the froth, then reduce the intensity of the flame and cook for half an hour.
- Strain the broth by removing the bones and other parts of the chicken from the soup set.
- Rinse peas again, put in boiling broth. Boil 30 minutes.
- Peel and dice the potatoes, add to the pan after the specified time. Continue cooking the soup for another 20 minutes.
- Finely chop the peeled onions.
- Grind carrots on a coarse grater.
- In a frying pan, melt butter, fry carrots and onions in it until soft. Add vegetables to the soup.
- Cook another 5-10 minutes, then turn the contents of the pan into a mashed potatoes using a blender.
- Separated from the bones, peeled from the skin and cut into smoked chicken meat in small cubes. Put it in the soup.
- Heat the soup to a boil. Cook for 10 minutes. 5 minutes before readiness, add dill, salt and pepper to the soup, finely chopped with a knife.
When serving soup to the table, do not forget to add wheat croutons to it.
Vegetarian Pea Puree Soup
Composition:
- crushed peas - 0.5 kg;
- potatoes - 0.5 kg;
- carrots - 150 g;
- onions - 150 g;
- vegetable oil - how much will leave;
- water - 2, 5 l;
- salt, spices, fresh herbs - to taste.
Method of preparation:
- Rinse peas, cover with water, put the pot on the stove. Boil until the peas are soft.
- Chopped carrots chopped grated with small holes.
- Cut the onion as small as possible.
- Onions and carrots fry in vegetable oil until golden brown.
- Peel potatoes, cut into small cubes.
- When the peas begin to boil soft, put the potatoes in the pan, and after 20 minutes, remove the pan from the heat.
- Put the contents of the pan into the bowl of the blender. Grind to obtain a homogeneous consistency. Return the soup to the pan.
- Add the roasted vegetables, salt and pepper, boil the soup for 5 minutes.
Add finely chopped greens directly to the plates. Separately, you can serve croutons.
Pea Cream Soup with Green Peas
Composition:
- fresh or frozen green peas - 0, 7 kg;
- canned green peas - 50 g;
- water - 1, 5 l;
- cream - 0, 2 l;
- potatoes - 0, 2 kg;
- onions - 0, 2 kg;
- butter - 60 g;
- cream cheese - 60-80 g;
- milk - 20-30 ml;
- salt, pepper - to taste;
- dried basil - 20 g.
Method of preparation:
- Peel the onions, cut into small pieces.
- In a cauldron or thick-walled saucepan, melt the butter.
- Fry the onions in it until transparent.
- Fill with water.
- When the water boils, add peeled and diced potatoes.
- After 5 minutes, put green peas in the soup. Boil 15 minutes.
- Using a blender, chop the ingredients, giving the soup the puree consistency.
- Pour in the cream, add salt, pepper and dried basil. Bring the soup to a boil. Let it boil for a couple of minutes while stirring, remove from heat.
- Cut the cheese into slices, put it in the blender bowl, cover with milk. Whisk.
- Transfer the sauce to the pastry bag.
- Spill the soup in plates, garnish with cheese sauce, canned peas.
Separately, you can serve cheese or just salty crackers to the soup.
Spicy pea soup with broccoli
Composition:
- split peas - 0, 25 kg;
- chicken breast fillet - 0.5 kg;
- broccoli, fresh or frozen - 0.5 kg;
- butter - how much will leave;
- water - 1, 2 l;
- cream - 120 ml;
- chili pepper - 1 pc .;
- salt - to taste.
Method of preparation:
- Pour water over peas and boil them.
- Wash chicken breasts, pat dry. Cut into slices. Fry in butter. Wrap in foil or put in a slow cooker, turning on the heating mode so that the poultry meat does not cool.
- Boil water in a separate saucepan. Salt it.
- Rinse the cabbage, dividing into florets, dip into boiling water and blanch for 5-7 minutes. If you use frozen vegetables, you should blanch them a little longer, before they should not be thawed.
- Fold the cabbage into a colander, let it dry a little.
- Pepper seeds are removed, cut into small rings.
- Melt a new batch of butter. On high heat, fry the cabbage and pepper in it for 1, 5-2 minutes.
- Put the vegetables in the soup when the peas begin to boil over.
- Cook the soup for 10 minutes, flip it in a colander. Chop the peas with cabbage using a blender, combine with the drained broth.
- Add cream, salt and spices, bring to a boil.
When serving, put each piece of chicken breast in each bowl of soup and put on one piece of chicken breast; serve the rest on separate plates.
Pea soup puree - simple and at the same time delicious first course. He is loved for a delicate texture and spicy taste. It can be cooked in water or meat broth. It is ideally combined with smoked meats and wheat croutons.
