• water - 2.5 liters
• meat on the bone (beef),
• peas (peeled chopped in our case) - 200 grams,
• salt to taste
• bay leaf - 2 pieces,
• potatoes - 4 tubers,
• carrots - 1 root crop of medium size,
• onions - 1 head (medium size),
• smoked bacon or brisket - 100 grams,
• spices to taste,
• sour cream or heavy cream - 2 tbsp. spoons
• crackers ready for serving or 3 to 4 slices of rye bread.

Cooking process:

Begin the process of cooking the first dish by washing the peas. You need to rinse it in several waters until it becomes light. Then pour it with warm water with the addition of a pinch of baking soda, leave for 1 - 1.5 hours. Then rinse again.

Send meat on the bone to the pan, it is from such a bone that you will get a very tasty and rich broth. Fill with water.

Add the prepared peas, put on a strong fire and bring to a boil. Remove the foam periodically to make the broth clear. After the water boils, reduce the flame to medium, add salt to taste and bay leaf, cook the meat until tender, about 1 hour.

During this time, peas will boil well.

Peel the potatoes, cut them into large cubes and dip them into a boiling broth, from which you must remove the meat in advance. Cook the potatoes for 15 minutes, we need all the ingredients to be thoroughly boiled.

At this time, you need to peel the onions and carrots, cut into a small cube smoked lard or brisket.

Put the chopped bacon in a preheated skillet and fry until golden brown over medium heat. Cut the onions into quarters, and grate the carrots on a medium grater. Add vegetables to already-fried lard. Simmer all together for another 5 minutes. No additional oil or fat is required; the melted fat from smoked bacon is enough.

Send the vegetable dressing to the broth with potatoes and peas. Boil all the ingredients for another 5 minutes from the moment of boiling.

Remove the saucepan from the heat. Arm yourself with a dip blender or pour the soup into a stationary blender bowl. Grind all the ingredients until smooth. Add cream or sour cream and mix again.

Pour the hot pea puree into deep cups and serve with rye crackers, which you can cook yourself. To do this, cut the bread into a small cube and fry in a pan with a small amount of butter to a beautiful ruddy color.

As you can see, making pea soup puree with smoked bacon is very simple!

When serving, it can be decorated with fresh herbs. Believe me, no child will refuse such a dish, it’s very tasty! Bon Appetit!

Welcome to my dear visitors on the pages of my culinary blog! At the moment, when I am writing this article, it is autumn and very cold outside. And in such unpleasant, rainy weather, I want to eat something so high-calorie and hot to keep warm. And in this article I will tell you how to cook a delicious mashed pea soup and then a step-by-step recipe with a photo. And also I will share little secrets to make this first dish very tasty and rich. And to be more precise, I’ll tell you how to make peas well cooked.

My family is very fond of pea soup, but I always had the same problem, the peas did not digest and turned out to be harsh. And this is despite the fact that I filled it with water at night and cooked on fire for more than three hours.

Then it dawned on what was the matter and now I am getting an unusually tasty pea soup. I hope my recommendations will help you. In fact, there is nothing complicated. I no longer add soda during cooking peas, this is no longer necessary. But at night I still fill it with water so that it swells.

Soak overnight is necessary not only so that the peas boil faster during cooking, but also so that there is no strong gas formation, after eating a bowl of soup.

How to Cook Pea Puree Soup

Products

•   Peas - 0.5 cups
•   Potato - 2-3 pcs.
•   Carrots - 1 pc.
•   Onion - 1 pc.
•   Minced meat - 300 gr. (you can take a piece of meat on the bone and first cook the meat broth)
•   Salt, spices to taste
•   Vegetable oil for frying

Step-by-step recipe for making pea soup puree

I really like to cook pea soup with meatballs, so I bought minced meat. You can take any minced meat that you like best. I love minced chicken meatballs, as they are more tender.

If you want, you can take any meat, pork (for example, pork ribs), chicken (drumstick, wings), smoked meats, sausages, sausages, in general, everything to your taste.

So, since the evening I carefully wash the peas under running water and fill it with a new portion of water and leave it overnight.

So that peas are well digested, buy not whole peas, but split into 2 parts.

In the morning I drain the water, wash the peas again, transfer it to the pan, fill it with new water and set it to boil on gas.

When the water begins to boil, a white foam begins to form on the surface, I remove it with a spoon. I cook peas until cooked, about 1 hour.

If peas do not boil for an hour, then it is not the first freshness, or rather, old. Such peas practically do not digest, how much you do not cook it.

While the peas are boiling, I peel the onions, carrots and my vegetables. I cut onions into small pieces.

And I grate carrots. Of course, it is better to rub the carrot on a fine grater, then it will be almost invisible in the soup. But I work on a large one for the simple reason that it's faster.

I shift the chopped onion into a heated frying pan with vegetable oil and fry until golden brown.

Then, put the carrots in the onion and sauté for another 7-10 minutes, regularly stirring the vegetables.

Peel and wash the potatoes.

When the peas are almost ready, put the potatoes in a saucepan. Since I have mashed soup, I put a whole potato. Well, if the potato is too large, cut it into two parts. Cook until the potatoes are ready.

When the potatoes are ready, grind everything with a blender until smooth.

To form meatballs from minced meat.

The resulting meatballs are transferred to the soup.

Spread the dressing.

Add salt to taste and cook for another 10 minutes, until meatballs are ready.

At the end, add spices to taste, cook for another 1-2 minutes and you can turn off the soup.

That's all, the pea soup puree is ready, give it a little infusion (10-15 minutes) and you can pour it on plates and serve. If desired, you can sprinkle soup with finely chopped herbs before serving.

Bon Appetit!!!

Pea puree soup is a home healer that eliminates many digestive problems, helps to gain strength to continue the working day, restores and strengthens the immune system. As you know, protein soups are self-sufficient, and adding a second dish to such a dinner is impractical. To increase the calorie content of the dish, it is boiled in meat broth.

What is just not added to pea soups, any meat will be appropriate here, smoked meats are especially popular. The aroma of smoked components of the soup, just invites all households to the table. Pea puree soup is especially popular among kids, because the energy charge from such a dinner is enough for the whole day.

Very often pea soup is cooked in a slow cooker, then the dish is cooked very quickly and does not require much effort, you just have to put all the ingredients in the bowl and press the button. Cooking on the stove requires a little more effort and time. Peas are pre-soaked overnight or at least 3 hours before cooking. Beans are boiled for 40 minutes or longer, it all depends on the preferences of the hostess, and on what degree of boiled peas is needed. As you know, in order to achieve a puree state of a dish, it must be wiped through a fine sieve or whipped with a submersible blender.

For quick preparation of peas, if you do not have time to pre-soak it, you must perform the following procedure:

• wash the peas;
• we put it in a pan and fill it with water, so as to cover it completely;
• put on a strong fire and bring to a boil, salt;
• make the fire quieter, pour ½ tbsp. cold water;
• wait for boiling again, cook for a couple of minutes and the peas are ready.

How to Make Pea Puree Soup - 15 Varieties

The original recipe for pea soup consists of fresh and dry peas, the duo of which create a beautiful idyll of flavors.

Ingredients:

• Potato 4 pcs.
• 2 carrots
• Onion 1 pc.
• Beef 500 g
• Peas 200 g
• Fresh green peas 100 g
• Bay leaf 3 pcs.
• Cooking Oil

Cooking:

Boil the flesh of beef in salted water. When ready, we get the meat and cut it in portions.

Pre-soaked peas are placed in the broth, lower the bay leaves.

When the peas begin to boil, add potatoes, cut into cubes. We prepare vegetables: finely chop the carrots and onions.

We pass the vegetables in vegetable oil, add them to the soup when ready.

When ready, remove the soup from the stove and remove the bay leaves, grind all the ingredients with a blender.

Then put it on the fire again and add green peas, cook for another 5 minutes. When serving, add meat.

Puree soup with smoked ribs is the most fragrant soup you can imagine. The tender and soft meat of the ribs just melts in your mouth.

Celery must be added to pea soup to improve the digestion of heavy stomach protein, which is contained in peas, in a sufficiently large amount.

Ingredients:

• Peas 200 g
• Smoked ribs 500 g
• Potato 2 pcs.
• 1 carrot
• Onion 1 pc.
• Celery 2 pcs.

Cooking:

We put smoked ribs and previously soaked peas in a pan. Cook for 35-40 minutes, until ribs are ready.

An indicator of readiness will be the separation of meat from bone, then they can be removed. Separate the meat from the bones.

Coarsely chop the potatoes, onions, celery and carrots and add to the pan. Cook for another 15 minutes, then mashed with a blender.

Salt and add seasoning to taste.

This soup is very interesting in that peas do not need to be presoaked for it, that we increase the cooking time, but the taste result will exceed all expectations.

Ingredients:

• Peas 300 g
• Onion 1 pc.
• 1 carrot
• Bacon 150 g
• Cooking Oil

Cooking:

Rinse the peas thoroughly and place in a pot of water over high heat. After boiling, reduce the fire and cover with a lid for further cooking.

Peas must be cooked for 1.5 hours. Cut the carrots into small cubes. Onions and bacon. We make passivation from vegetables.

When ready, add the bacon, fry a little, then pour a few tablespoons of the broth and simmer for 7 minutes. When ready, put everything in the soup.

If the peas are not completely boiled, beat everything with a blender.

Original recipe for mashed potato soup, in addition to which egg rolls with garlic are offered. Such a soup will be a good variety in the lunch menu.

Ingredients:

• Chicken leg 2 pcs.
• Peas 150 g
• 1 carrot
• Onion 1 pc.
• 2 eggs
• Wheat flour 150 g
• 4 cloves of garlic
• Butter 50 g
• Greens

Cooking:

Melt the butter in a pan and add the chopped legs. Fry until half cooked. Remove from the pan and set aside for a while.

We put pre-soaked peas in water and cook over low heat. Finely chop the onions and carrots and sauté in oil.

Add vegetable frying, potatoes and chicken to peas.

We make snails: thoroughly beat the eggs with water, squeeze the garlic through a press, add a little flour, knead the dough.

Then we roll out the dough, cut it into strips, grease with butter and garlic and roll the strips into rolls.

We pinch the tips so that they do not open when cooking. Dough snails should not be made large, as they will increase during cooking.

When ready, beat the soup with a blender. We lay each snail in boiling water and boil it for 10-15 minutes. We lay them each portionwise in a plate.

Uzbek pea soup "Mashhurda" is very tasty and original with its ingredients. Firstly, the recipe is unusual in that tomatoes are included here, secondly, white turnip is present here, which makes the soup especially vitamin-rich, and finally, thirdly, it is fried soup.

Ingredients:

• Ginger 1/3 pcs.
• Garlic 3 cloves
• Onion 1 pc.
• 1 carrot
• Peas
• Fresh tomato 3 pcs.
• Bell pepper 1 pc.
• White turnip ½ pcs.
• Beef 300 g
• Sichuan pepper 1 tsp
• Zera 1 pinch
• Tomato paste 1 tbsp
• Chili pepper to taste
• Rice 100 g
• Cooking Oil
• Greens
• Sour cream

Cooking:

To start, prepare the vegetables: cut into small cubes everything - onions, carrots, peppers, tomatoes and turnips; except for garlic and ginger, they must be grated.

We take a cauldron or a pan with a thick bottom and pour vegetable oil, fall asleep Sichuan pepper.

After the pepper is slightly fried, it must be removed.

Sichuan pepper must be put in cold oil, so it will be able to convey all its taste to the dish. It can be left in the soup. But it’s better to remove it, because it has a rather rigid consistency, which will interfere with focusing on the taste of the dish.

After a couple of minutes, lay the tomatoes. Now pour 200 ml of cold water.

After 2-3 minutes, pour the necessary amount of water to obtain a liquid consistency of soup. We put finely chopped chili pepper.

When the broth boils, add pre-soaked peas, sweet peppers and turnips. After 20 minutes, add the rice. Turn off when ready.

When serving, sprinkle with herbs and a bed of sour cream.

As you know, Armenian culture suggests an abundance of meat dishes on the dining table. Pea soup "In Yerevan" is no exception. This is a rich and very original recipe in which pea flavor and sweet prunes, sour tomatoes and smoked brisket are combined.

Ingredients:

• Peas 200 g
• Smoked brisket 150 g
• Beef 300 g
• Tomatoes 3 pcs.
• Tomato paste 1 tbsp
• Prunes 50 g
• Onion 1 pc.
• 1 carrot
• Bulgarian pepper 1 pc.
• Potato 2 pcs.
• Apple 1 pc.
• Butter 30 g
• Cooking Oil
• Sour cream 50 g

Cooking:

Pre-soaked peas are placed in a pan, pour water and cook. Cut all the ingredients into small cubes.

In vegetable oil, fry the beef, add the onions and carrots, then brown pepper, smoked brisket, tomato paste and tomatoes.

Stew until the excess liquid evaporates. In butter, fry prunes and apples.

30 minutes after boiling peas, add all the stewed ingredients, salt and pepper to taste. Let it boil for 10 minutes and turn it off. Puree blender.

Serve with sour cream.

This pea soup is so bright that you really want to try it. The traditional smoked meats in this dish are replaced with thick cream and crispy white crackers.

Ingredients:

• Green peas 200 g
• 1 carrot
• Onion 1 pc.
• 2 cloves of garlic
• Potato 2 pcs.
• Cream 30% 50 ml
• Crackers 50 g

Cooking:

Dried green peas must be soaked for 2 hours. In a pot with a thick bottom, pour vegetable oil and put on a slow fire to heat.

We cut the carrots and onions arbitrarily and put them in a saucepan for passivation. Grind the garlic and also add.

Potato mode on whetstones and add to vegetables, after 5 minutes we lay peas.

After putting out a little, pour boiling water, salt and pepper. Cook for 20-30 minutes. Then beat with a blender. Again we put on a slow fire.

Add seasoning to taste. When the excess water boils, the soup is ready. When serving, add cream and crackers.

Canadian pea puree soup is cooked long enough for about 2 hours. But the result is worth it. It is original with its fresh taste due to celery, with a little acidity, which gives vinegar. This dish is considered the most delicious on the second day after preparation.

Ingredients:

• Peas 200 g
• Celery 1 pc.
• Onion 1 pc.
• Thyme 1 tsp
• Bacon 200 g
• 2 cloves of garlic
• White wine vinegar 1 tsp
• Nutmeg 1 tsp
• Cooking Oil

Cooking:

We thoroughly wash the peas and set to cook for 2 hours. Fry finely chopped onions and grated carrots in a pan, sprinkle with thyme and nutmeg.

When ready, add bacon, garlic and celery. You can just crush the garlic with a knife. As a result, all the ingredients will be ground to a puree-like consistency.

30 minutes before the peas are ready, add the frying of vegetables and bacon, salt and pepper to taste. Cook until tender, then mashed with a blender.

This recipe ranks first among culinary recipes for delicious and healthy food. It takes 50 minutes to prepare and is a very hearty and vitamin dish.

Ingredients:

• Green peas 200 g.
• 1 carrot
• Onion 1 pc.
• Butter 20 g
• Milk 200 ml
• Clove 2 pcs.

Cooking:

We prepare the vegetable broth: for this we cut the carrots in half, put the whole peeled onion and cloves in a pan with water and cook until tender.

Then add the pre-soaked peas, salt and pepper to taste, cook for 50 minutes.

Remove cloves from the dish and grind the composition of the soup in mashed potatoes using a blender. Then pour in the hot milk and let it boil.

When serving, add butter.

The recipe for Turkmen pea soup is so simple that even novice cooks can cook it. All you need to do is to pre-soak the peas, and then proceed according to the recipe.

Ingredients:

• Peas 300 g
• Ground beef 250 g
• Onions ½ pcs.
• Butter 50 g

Cooking:

Pre-soaked peas are sent to the pan, pour water and set to cook. Put butter in a preheated pan, melt.

Stuffing minced with finely chopped onions and spread in a pan, constantly stirring. It takes 10-15 minutes.

After 40 minutes, from the moment of boiling peas, add the prepared minced meat to it, salt, pepper to taste and cook for another 10 minutes.

At the end of time we interrupt the ingredients of the soup with a blender.

What ingredient can be added to pea soup to give a new taste? It turns out that the sweet taste of pumpkin combines very well with peas, and its delicate texture gives the soup an even smoother consistency.

Even after soaking, the peas must be washed, since there are still substances in the beans that cause excessive gas formation. Rinse with clear water.

Ingredients:

• Peas 150 g
• Pumpkin 150 g
• Celery 1 pc.
• Potato 3 pcs.
• Bacon 150 g
• 1 carrot
• Onion 1 pc.
• Bay leaf 2 pcs.
• Turmeric 1 pinch
• Vegetable oil for frying

Cooking:

In boiling water, lay pre-soaked peas. Let it boil for 20 minutes. Cut the pumpkin and potatoes into a small cube and send it to the pan.

Cut the bacon and onions in the same way, three carrots on a grater. We make a passivation of vegetables, when ready, add bacon and fry a little.

Grind celery as small as possible and add to the soup. Next, shift the frying and cook for another 15 minutes. Salt, pepper and add spices.

We interrupt all the ingredients using a submersible blender.

Pea puree soup with meatballs is a very delicate dish in its consistency and useful in its properties. You can cook it both from ready-made mincemeat and make it yourself. This soup does not make the traditional passivation of vegetables, so this lunch dish can be safely offered to kids over 1 year old.

Ingredients:

• Peas 200 g
• Minced chicken 300 g
• Egg 1 pc.
• Wheat flour 1 tbsp
• Onion 1 pc.
• 1 carrot
• Potato 1 pc.
• Celery 2 pcs.
• Ginger 1/3 pcs.

Cooking:

Pre-soaked peas cook for about 40 minutes. We make meatballs: mix finely chopped onion, minced meat, egg and flour.

We form balls from minced meat and place in a pan with peas. Large mode carrots and potatoes, send them to the peas, salt and pepper to taste.

After 20 minutes, the meatballs must be taken out. Kill the soup with a blender until mashed. Then each serving portioned meatballs.

If time is short, and no one has canceled lunch, then you should use a quick recipe for pea soup. Soak peas need only 20-30 minutes. During this time, you can just have time to prepare the rest of the ingredients.

Salt in pea soup must be added last. When the soup is almost ready. This is because the salt makes the protein solid; therefore, the beans will cook longer.

Ingredients:

• Pork 300 g
• Potato 2 pcs.
• Peas 200 g
• Onion 1 pc.
• 1 carrot
• Baking soda 1 tsp
• Vegetable oil for frying

Cooking:

Soak peas in boiling water with the addition of soda. The mode of small cubes of meat and onions, grate carrots, cut potatoes at random.

Fry the meat in vegetable oil until golden brown, then add the onions and carrots.

We set to cook peas, 20 minutes after boiling, we fall asleep potatoes. After boiling again, we lay the meat and wax, salt and pepper to taste.

Cook for another 10-15 minutes. When ready, soup mashed with a blender.

Despite the minimum ingredients, such pea soup will undoubtedly find its admirers. It is quite easy to prepare, and the taste is very unusual.

Ingredients:

• Peas 300 g
• Egg 1 pc.
• Walnuts 50 g
• Zest of 1 lemon

Cooking:

Pre-soaked peas are boiled for 1 hour.

10 minutes before being prepared for peas, we drive in an egg, quickly stirring the soup with a fork to get beautiful white fibers.

Then add the lemon zest. After 10 minutes, turn off and puree with a blender. Walnuts are fried in a pan, then chopped.

Serve soup with walnuts.

Pea puree soup does not always involve the inclusion of meat ingredients. By itself, peas fully saturates the body. Therefore, you must definitely try to cook this recipe for pea soup with delicate cream.

Ingredients:

• Peas 200 g
• 2 carrots
• Cream 10% 150 ml
• Cinnamon 1 tsp
• Turmeric 1 tsp
• Ground black pepper to taste
• Dill greens
• Cooking Oil

Cooking:

In a vegetable oil heated in a pan, add spices: turmeric, pepper and cinnamon. Cut the carrots into large rings and send them to the pan as well.

After 5 minutes there is a pre-soaked pea. We shift everything into the pan. Fill with water and let it boil for 35 minutes.

After salt, beat with a blender, until puree and pour the cream. We put it on fire and wait for it to boil, then turn it off. The soup is ready.

When serving, you can sprinkle with chopped herbs.

Conventional liquid soups begin to become boring over time.

Sometimes you want something unusual, but at the same time simple and tasty.

Pea soup puree is one such option.

In the article we will describe in detail how to prepare mashed pea soup and all the tricks of cooking. In addition, we will explain with what and how exactly it is better to serve an already prepared dish.

In contact with

Peas in Russia is one of the popular legumes.   Dishes from it are useful.

Regular use of the product in food contributes to the normal functioning of the digestive system, relieves heartburn, various problems arising from the intestines, reduces the risk of cancer, enhances the recovery processes in tissues and organs.

In this connection, dishes, in particular soups, from peas are obtained not only tasty and nutritious, but healthy and healthy. The soup is suitable for everyone: children, vegetarians, if cooked without meat, those who are on a diet and a lover of good food.

The soup puree is incredibly soft, tender. Even those who do not like ordinary pea soup, mashed soup will definitely like it.

Step-by-step classic recipe with photo

In the soup with peas, the main ingredient is smoked meat. It can be smoked pork ribs, neck, sausages or any other meat product with smoked taste.

The main components:

• water 2.5-3 l;
• ground peas 200 gr;
• carrots 1 pc;
• potatoes 3 pcs;
• smoked meat 150-200 g;
• bow 1 pc.

Additional:

• salt to taste;
• pepper to taste;
• vegetable oil for frying;
• greens to decorate and enhance the taste.

Cooking time:   60-90 minutes.

Calories per 100 g:   234 kcal.

Level of difficulty:   average.

Step by step recipe:

The longer the peas are soaked, the faster it will cook.

The preparation of the classic pea soup puree look at the video:

Different cooking options

Smoked meats in pea puree soup can be replaced with any other ingredient, or you can not add them at all.   The step-by-step recipe may vary slightly depending on which of the main ingredients is replaced.

Main ingredient: chicken 200-300 gr.   You can take any part - the brisket, wings, legs, drumstick, etc. The rest of the products to leave in the same amount and composition.

Cooking process:

1. boil the chicken in salted water. The meat is being pulled out.
2. Soaked peas are added to the broth and cooked for 40-60 minutes.
3. Onions, carrots are sautéed and added to peas. Leave to cook for 10-15 minutes.
4. The finished soup is ground with a blender. The dish is ready.

Lean or vegetarian

Cook the dish as well as the previous options, but without the addition of meat products.

The amount of potatoes in lean soup is preferably increased to 4-5 pieces or the amount of peas to 300 gr.

Optionally, add more seasonings. The calorie content of such a dish is small, about 120 kcal.

Want to make a diet puree soup, come in.

How to cook lean pea puree soup, see the video:

With mushrooms

All components remain the same as in the first recipe.   Smoked products should be replaced with mushrooms in the same amount. The base can be lean, that is, soup on the water, or meat, that is, on the broth. An additional ingredient is cream 100-200 grams.

The cooking steps are as follows:

1. chopped onions, carrots triturated, finely chop the mushrooms.
2. First fry onion in oil, then carrots, mushrooms.
3. Soaked peas are added to water or broth (from any meat product). Cook for 20-30 minutes.
4. Add vegetables and mushrooms to peas. Cook for another half hour.
5. Grind the liquid soup with a blender. Pour back into the pan and add cream. Boil until warm or hot. Decorate with greens.

Video will help you cook pea soup with mushrooms:

With ribs

Ribs, as a rule, take pork.   Cooking such a soup is worth the same as chicken soup.

The soup will be based on pork ribs. The approximate number of pork ribs is 200-300 grams.

From potato

The main ingredients:

• potatoes 3-4 pcs;
• peas 300 gr;
• onions 1 pc;
• water or broth 2.5-3 liters.

You can do it as follows:

1. chopped onion and fry.
2. Swollen peas (after soaking in cold water) are added to the finished broth or water. Boil for 40-60 minutes.
3. Cut the potatoes, add to the peas, salt, pepper, cook for 20-25 minutes.
4. Grind everything in a blender. Garnish with green leaves of dill, parsley, etc., pour cream to taste or put sour cream.

What other mashed potato soups can be boiled with potatoes, read at. Soups from various vegetables are very useful:,.

Recipe with green peas differs in preparation from the rest, as well as its taste.   It turns out softer, juicier.

Ingredients:

• fresh or frozen green peas 400 gr;
• cream with a fat content of 15-20% 150 gr;
• medium potatoes 2 pcs;
• bow 1 pc.

The cooking process is as follows:

1. chop the onion and fry in oil directly in the pan.
2. Pour water to him and wait until it boils.
3. Put the potatoes in a boiling mass and cook for about 15-20 minutes.
4. Next, add peas and cook after boiling for another 5-7 minutes.
5. Grind the resulting soup with a blender and again transfer it to the cooking pot.
6. Add cream. Stir while boiling until hot.
7. Puree soup with green peas is ready. Garnish with mint leaves.

Watch the preparation of the classic pea soup puree in the video:

Main cast:

Cooking Method:

1. the onions are fried.
2. Soaked peas are boiled.
3. Add chopped potatoes, spices, onions to it and boil until lightly thickened.
4. Grind with a blender. The soup is ready. Add greens and cream to the finished product. One teaspoon of cream is enough for one serving.

The soup is light and tender. Its calorie content is 100 g. only 100-118 kcal.

Green pea with curry

The main components:

• water or broth on meat 2-2.5 liters;
• chopped peas, preferably green 300 gr;
• onion medium 1 pc;
• large tomato 1 pc;
• carrot average 1 pc;
• curry seasoning 1-1.5 tbsp

Cooking order:

1. chopped onions with a knife, carrots on a grater, tomato cubes.
2. Fry the onion to a crust, spread the carrots to it and pass it until the color changes, spread the tomato and stew for 5 minutes.
3. Spread the peas in water, cook (40-60 minutes). 10-15 minutes before the end of cooking peas, vegetables, curry seasoning are added to the peas.
4. Grind the finished product with a blender. Curry soup can be eaten.

Check out the cooking of this dish in the video:

With crackers

We cook soup according to the first cooking option or any other recipe you like.   Rusks are added at the very end, to a plate to an already prepared dish.

For crackers, white or black bread is suitable. Crackers are prepared as follows:

1. cut the bread into small cubes.
2. Spread on a baking sheet, put in a preheated oven. Dry for 8-13 minutes and pull out.

If there is no oven, then crackers are cooked in a pan. Dry to a crust without oil over medium / high heat with constant stirring.

Making soup puree with crackers is clearly visible on the video:

With croutons

Croutons, like crackers, are laid out at the very end in the finished dish.   Soup puree can be prepared according to any of the favorite or described recipes.

Croutons are cooked in the same way as crackers, but there is one exception.

Croutons are usually served in the form of sticks and with garlic flavor.

To do this, before you cut the bread into small cubes, you need to rub it with garlic.

Watch the video: recipe for making mashed potato soup with croutons:

For a child

Any recipe for pea soup puree is suitable for the baby, because it turns out to be tender, like gruel, which makes it easy to chew it even for a one-year-old child.

Important!   The exceptions for baby food are soups, smoked soups, and curry soups that are highly seasoned with pepper.

Pumpkin Pea

The soup is made according to the first recipe or according to the recipe with chicken.   An additional ingredient will be pumpkin in the amount of 100-150 gr. Pumpkin is cut into cubes and laid simultaneously with potatoes.

Take note of the puree soup recipes from (,).

Learn how to cook pumpkin - pea soup from the video:

In a slow cooker

Soup can also be cooked in a slow cooker.   Recipe, you can choose one of the above. However, all products are laid out in the technique at the same time.

Pros of cooking in a multicooker:

• quick cooking;
• no need to stand by the stove;
• tastes do not change;
• you can warm up the dish at any time.

There are almost no disadvantages in cooking soup in a slow cooker, the only one is the lack of the ability to control the cooking process, as, for example, when cooking on the stove by yourself.

The method of cooking soup in a multicooker watch the video:

How to cook peas in mashed soup? You will learn more about this later.

In the manufacture of pea dishes, there are some subtleties that are directly related to peas.

With what and how to serve?

Serve soup for more piquancy and taste with:

• greens - dill, fresh onions, mint, cilantro, parsley;
• black bread, hot croutons, crackers;
• smoked meats - sausages, brisket, sausages, etc .;
• with sour cream.

Important!   Mashed soup should be hot or very warm, so its taste will be even better.

Pea soup, especially in the form of mashed potatoes or cream, will become a real decoration of your table. It can be prepared both for daily meals and for special holidays. Any gourmet will appreciate the taste from childhood. Bon Appetit!

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  Chopped peas - 1.5 cups
  Smoked pork belly - 300 grams
  Carrots - 1 piece
  Onions - 1 piece
  Vegetable oil - 3 tablespoons
  Salt - 1 teaspoon without top
  Parsley - a few leaves for decoration
  Water - 5 glasses

How to cook pea soup puree
  1. Pour 2 cups of chopped peas into a colander and rinse under running water.
  2. Transfer the peas to the pan, pour 2 cups of water and leave for 3 hours.
  3. Cut into small pieces 1 onion.
  4. Grate 1 carrot on a coarse grater.
  5. Cut into small cubes 300 grams of smoked pork belly.
  6. Add 3 cups of water to a pan with swollen peas, put on medium heat.
  7. Bring the contents of the pan to a boil, remove the foam.
  8. Cook peas from 40 minutes to 1 hour (depending on the variety and duration of the peas) over low heat, stirring occasionally.
9. Pour 2 tablespoons of vegetable oil into the pan, put on medium heat, warm for 1 minute.
  10. Put the onions and carrots in the pan, fry over medium heat, stirring slowly, for 7 minutes.
  11. Put the fried onions and carrots in a pot with peas, add 1 teaspoon of salt and cook for another 10 minutes.
  12. Remove the pot of peas from the heat and mash the blender.
  13. Pour 1 tablespoon of vegetable oil into a frying pan and add the brisket cubes, fry over high heat for 3 minutes, stirring occasionally.
  14. Add the brisket to the pan with pea puree, warm the soup puree for 3 minutes (or, you can serve the brisket by laying it on plates).
  15. Garnish pea soup puree with parsley leaves.
  Serve pea soup with white bread croutons.

Pea soup in a slow cooker
  1. Soak 1.5 cups of peas in 2 liters of water directly in the slow cooker for 3 hours, then cook in the "Buckwheat" or "Rice" mode for 1-1.5 hours.
  2. After the peas are fully cooked, add the roast and grind with a blender.
  Serve pea soup puree, garnished with parsley leaves, slices of brisket, with crackers.