Peas contain a lot of protein and other nutrients, and the soup from it is thick and fragrant. Especially pleasant to the taste and appetizing pea cream soup, which is prepared in a slow cooker quite simply. It literally melts in the mouth and nourishes with energy. This is a food that gives pleasure and does not threaten the figure.
Cooking Features
For all its simplicity, pea cream soup has the secrets of cooking. They do not hurt to know those who are going to cook it in a slow cooker.
- The peas are boiled soft for a long time, and for cooking soup-mashed potatoes it should be cooked until soft. It takes a lot of time. Pre-soaking peas will speed up the process and allow you to more clearly present the volume of the finished dish, because during soaking the peas grow in volume by 2-3 times. Soak it in cool water for several hours. It is preferable to do this at night, then in the morning the peas will be fully prepared for making soup from it.
- Peas, like all legumes, cause increased gas formation in the intestines. The feeling is not the most pleasant. Reducing the risk of flatulence, or at least the intensity of its manifestation will help merging the first portion of the pea broth. In other words, even before the peas are placed in a slow cooker, it should be put in a saucepan, add water and bring to a boil. After boiling for 10 minutes, drain the water. After these manipulations, you can follow the recommendations contained in a particular recipe.
- Another important point is the choice of the mode of operation of the multicooker for cooking pea soup-puree. In many units there is a program "Soup", but it is not the most suitable. The fact is that pea cream soup has such a thick consistency that it is much better to cook it using the “Quenching” program.
Soup preparation technology often depends on the recipe chosen, so it’s not enough to read its composition. Instructions for cooking dishes should be given due attention.
Meatless pea soup in a multicooker
Composition:
- peas - 0, 23 kg;
- potatoes - 0.5 kg;
- carrots - 100 g;
- bulb onion - 100 g;
- vegetable oil - 40 ml;
- water - 1, 25 l;
- greens - 50 g;
- wheat crackers - 80-100 g;
- salt, seasonings - to taste.
Method of preparation:
- Reassemble and rinse the peas well. Fill it with water so that it is about 2 cm above its level. Leave to swell for 3-8 hours.
- Rinse the peas again, put it in a saucepan, cover with water and boil for 5-10 minutes after the water boils. Drain it.
- Peel the onions and carrots. Carrot rub. Finely chop the onion.
- Peel the potatoes, cut them into large enough cubes.
- Pour oil onto the bottom of the multicooker bowl. Put chopped onion and garlic in it. Do not lower the lids, fry them for 10 minutes in “Baking” mode.
- Put potatoes and peas in a slow cooker. Add salt and spices. Fill with water in the amount of 5 glasses.
- After closing the slow cooker, run the extinguishing program for 90 minutes.
- Turn off the multicooker, remove the bowl from it. Drain in a clean saucepan half of the remaining liquid in the bowl. Place the peas and vegetables in a blender and blend until they are uniform.
- Return the mashed potatoes to the multicooker container, pour broth to it and stew the soup in the “Stewing” mode for 10 minutes.
Spill the soup in plates, decorate it with greens and crackers.
Pea soup with meat
Composition:
- beef on the bone - 0, 3 kg;
- peas - 0, 18 kg;
- potatoes - 0, 3 kg;
- carrots - 100 g;
- bulb onion - 100 g;
- water - 2 l;
- salt, dill - to taste.
Method of preparation:
- Pour the washed and sifted peas with water and leave overnight. In the morning, wash the swollen peas and boil them in clean water for 10 minutes, drain the water.
- Wash the meat and cut it into fairly large pieces.
- Peel the potatoes and cut them into large cubes.
- Clean the carrots, wash them, cut them into small cubes.
- Remove the husks from the bulb. Cut the onion into small pieces.
- Put all prepared ingredients in a multicooker container, add salt and fill with warm water.
- Close the multicooker with a lid. Set the program “Quenching” to 2 hours.
- Take the meat out of the soup, set it aside. In a clean bowl pour 2/3 of the broth. Place the rest in a mixing bowl and chop with a blender to a thick puree-like consistency.
- Put the puree in a slow cooker, pour in the broth that was drained earlier. Add chopped dill.
- Start Baking mode for 20 minutes.
It remains to lay out the meat in plates, pour hot soup over it. If desired, you can serve with crackers - they are very well combined with soups, mashed potatoes, especially with pea.
Smoked meat soup in a slow cooker
Composition:
- peas - 0, 23 kg;
- water - 1 l;
- smoked bacon - 0, 2 kg;
- carrots - 100 g;
- onions - 100 g;
- salt, pepper - to taste;
- vegetable oil - 20 ml.
Method of preparation:
- Go through the peas, soak overnight. Rinse and boil for 10 minutes, drain water from it.
- Cut the bacon into small cubes or cubes.
- Coarsely carrot, finely chop the onion.
- Pour some oil into the multicooker bowl. Put the pieces of bacon. Start Baking Mode for 5 minutes. Half this time fry one bacon, the rest of the time - with onions and carrots.
- Put peas in a bowl, salt and pepper and cover with water.
- In the Quenching mode, cook for 2 hours.
- Grind the contents of the multicooker pan with a blender, return it to the multicooker and cook in the fire mode for another 5 minutes.
This soup is one of the most popular in our country, almost everyone loves it. Especially if you serve it with ruddy wheat crackers and chopped fresh dill.
Regardless of whether the pea cream soup is cooked in a slow cooker with or without meat, it always turns out thick, tasty, fragrant.
