Tasty, fragrant and nourishing pea cream soup is made from a different type of pea: fresh, peeled, dried whole, split or frozen.
You can use any, depending on your taste and recipe.
Pea soup puree - the basic principles of cooking
Whole peas must be soaked overnight to reduce cooking time. Chipped peas do not need to be soaked, it is so quickly boiled soft. For cooking puree soup, it is best suited.
Pea soup is prepared with the addition of meat, smoked meat or sausages, vegetables and greens.
First, prepare the broth, then boil peas in it, add chopped vegetables and cook until the ingredients are ready. Salted and seasoned with spices. The meat is taken out, separated from the bones and cut into small pieces. Then the soup is mashed with an immersion blender and spread the meat pieces.
Served pea soup with croutons or croutons.
Recipe 1. Pea Cream Soup with Bacon
Ingredients
300 g of bacon;
sea salt;
butter;
a glass of dried peas;
carrot;
onion - 70 g
Method of preparation
1. We sort out the peas from the garbage, thoroughly wash them, send them to the saucepan, and fill them with drinking water. Leave for five hours. Then, in the same pot, do not drain the water, boil the peas until done.
2. Having previously cleaned and rinsed the onion, finely chop it. Clean, wash and three large carrots. Put onion in preheated butter and fry until transparent, add carrot chips and fry all together until soft.
3. A quarter of an hour before the end of cooking, lay out the vegetable fried in the soup. In the pan, where the vegetables were fried, add more butter, and spread the diced bacon into it. Lightly fry.
4. Use a submersible blender to season peas with vegetables. Put the fried bacon pieces in the cream soup and keep it on fire until it boils. We salt, we mix and we give, having sprinkled with finely chopped greens.
Recipe 2. Cream soup with peas, broccoli and duck breast
Ingredients 120 ml of cream;
250 g of split peas;
chili peppers;
2 onions;
3 duck breasts;
2 bay leaves;
500 g broccoli.
Method of preparation
1. Peas are poured into the pan, washed, lay out the previously cleaned and chopped large onions and add the leaves of laurel. Pour in 1200 ml of drinking water and boil the peas until soft.
2. We wash the duck breasts and remove the skin from them. Chop one breast finely and fry in a pan until rosy. We shift the cracklings in a plate.
3. Fry the remaining breasts in the same pan on both sides, covered with a lid. Wrap each in foil and remove to a warm place.
4. Wash the broccoli, divide into florets and blanch in salt water for five minutes. We recline on a colander and sprinkle with water from the tap in order to preserve the bright color of the cabbage.
5. Cut the chili peppers into small pieces. In the pan lay out broccoli and pepper slices. Fry on intense fire for about a minute.
6. Pour broth from peas into a separate container, remove bay leaves, and grind peas with a blender. Fill the cream, and, if necessary, add the broth. Cut the breasts into slices and serve to the soup in a separate plate. Pour the soup puree on plates, add the bacon and broccoli.
Recipe 3. Pea cream soup with croutons and parmesan
Ingredients
250 g Parmesan;
30 ml of olive oil;
5 g of salt;
270 g onions;
7 g ground black pepper;
10 g of garlic;
3 cups fresh bread crumbs;
800 ml of broth;
400 g green peas, frozen.
Croutons
6 g black pepper;
4 cups diced loaf;
50 g Parmesan;
35 ml of olive oil.
Method of preparation
1. Free from the peel onions with garlic and melenko kroshim.
2. Heat oil in the pot, put onion in it, and fry until transparent. Add chopped garlic and cook another four minutes on moderate heat.
3. Pour broth into the pot and lay out the peas. Increase the heat and cook for 20 minutes, stirring occasionally.
4. Pour all into a blender, and whisk to a puree state. Pour back into the pot, pour bread crumbs and parmesan chips into the mixture, salt, pepper and mix. Cook on low heat for another ten minutes. 5. Heat the oven to 220C. Deco lightly grease. Bread mix with olive oil and parmesan, pepper, and lay out an even layer on the deco. Bake for about 20 minutes, stirring once.
Recipe 4. Pea Smoked Meat Soup
Ingredients
split peas - 250 g;
sea salt;
liter of drinking water;
two potato tubers;
200 smoked pork ribs;
3 garlic cloves;
smoked bacon - 200 g;
carrot;
onion - 130 g
Method of preparation
1. Pick the split peas and rinse thoroughly. Smoked ribs divided by bone. We lay out the ribs with peas in the cauldron and fill it with water. Cook over moderate heat until half cooked. We salt.
2. Peel the potatoes, finely crumble and lay them in a cauldron, a quarter of an hour before the peas are ready.
3. Cut the smoked bacon into cubes and spread on a dry frying pan. Fry until the fat is melted. Then we lay out to it thin feathers of onions, carrot chips and finely chopped garlic. We continue to fry vegetables with bacon for another ten minutes.
4. Remove smoked ribs from the soup, and grind the soup into a puree using an immersion blender. We return the ribs to the soup, spread the fried vegetables with bacon and keep on the fire for ten minutes. Served with croutons, made from white loaf.
Recipe 5. Pea Cream Soup with Basil
Ingredients
65 g butter;
two pinches of pepper;
250 g onions;
a pinch of sea salt;
one and a half liters of vegetable broth;
20 g of crushed basil;
potato tuber;
half a cup of heavy cream;
700 g of green peas.
For filing
green pea;
70 g cream cheese;
milk - 20 ml.
Method of preparation
1. Put oil in a cauldron and melt it over moderate heat. Fry in it finely chopped onion to transparency.
2. Pour in a decoction of vegetables and put chopped potatoes into small pieces. Cook until ready about ten minutes.
3. Add green peas to the cauldron and pour in the cream. Season with pepper, basil and salt. Cook on low heat for about five minutes.
4. Use the immersion blender to grind everything to homogeneity and grind it through a sieve. Cool half an hour.
5. Mix milk with cream cheese. Pour the mixture into a plastic bottle. In the cork we make a small hole. Pour the soup into the plate. Using a bottle, decorate it with a creamy sauce, drawing any pattern on the surface. Sprinkle with green peas.
Recipe 6. Vegetarian Pea Cream Soup
Ingredients
Half a kilo of dried peas;
fresh greens;
three potatoes;
spices, salt and pepper;
200 g onions;
mushroom bouillon cube;
120 g carrots;
30 ml of vegetable oil.
Method of preparation
1. Enumerate and wash peas until the water is clear.
2. Vegetables are cleaned and rinsed under the tap. Onion finely crumbled. Grind carrots into thin, short straws. Chop the potatoes into small pieces.
3. Put the peas in the pot, pour water and send to the stove. Boil, reduce the heat to low and cook until the peas are completely boiled.
4. Put the potatoes in the peas, add the bouillon cube, stir until it is completely dissolved. Cook still 20 minutes.
5. Heat the pan, pour the oil and lay out the onion and carrot straw. Stew, stirring occasionally, over moderate heat for about three minutes.
6. Spread fried in soup. Season with spices, salt and cook for another seven minutes.
7. Beat the soup in a puree with a blender. If necessary, add boiled water to achieve the desired consistency.
Recipe 7. Cream Soup with Peas and Pumpkin
Ingredients
150 g pumpkin;
cheese;
300 grams of green peas;
table salt, dried herbs and peppers;
onions - 100 g;
300 ml of drinking water;
60 ml of olive oil;
incomplete glass of cream;
55 g butter;
low-fat bacon - 100 g
Method of preparation
1. Cut the bacon into strips, spread it into a cauldron with a drop of vegetable oil, and fry until the fat is melted. Take out the bacon strips.
2. Clean the pumpkin, clean the seeds and cut into small pieces. Peeled onion kroshim melenko. We spread in a cauldron and continue to fry until soft.
3. Pour in water and simmer on low heat until soft pumpkin.
4. Putting green peas. Salt, season with herbs and pepper. As the evaporation of the liquid, add water.
5. Furry the soup with a blender until smooth, pour in the cream and heat for about three minutes on the lowest heat. Serve the soup, sprinkle with grated cheese and add strips of bacon.
Recipe 8. Pea Soup with Celery
Ingredients
150 grams of dry peas;
two pinches of ground nutmeg; 200 g celery;
two pinches of salt;
150 g carrots;
80 ml of olive oil;
onion - 120 g
Method of preparation
1. Pour the washed peas with water. Leave overnight. The next day, once again wash the peas. Cook it on low heat, pour water, two hours. If necessary, add water. Peas should be boiled soft.
2. Peel the carrots, rinse and chop into large chips. Heat a spoonful of vegetable oil in a pan. Fry carrot chips over moderate heat until soft.
3. Finely chopped onion fry in a separate frying pan, stirring occasionally, until a golden hue appears.
4. Peel the celery, rinse and grind on a coarse grater. Simmer on moderate heat, stirring gently.
5. Spread peas, carrots, braised celery and fried onions in a saucepan. Smash the mixture into a puree with an immersion blender. Salt and season with nutmeg.
6. Puree diluted with boiling water to the desired consistency and again beat with a blender. Decorate with greens and serve.
Pea puree soup - secrets and tricks from chefs
- Add potatoes to the soup after the peas are ready.
- Try adding several types of smoked products to the smoked soup. This will make the soup taste more interesting.
- If you do not have time to soak the peas, fill it with boiling water and cook for about 20 minutes, then pour a part-time glass of cold water. Peas not only quickly cooked, but also completely boiled.
- You can turn the soup into a puree not only with a blender, but also with ordinary potato mash. But in this case, be sure to grind the soup through a sieve.
