Soup of chopped peas was prepared several centuries ago, but it has not lost its former relevance to this day. This budget, but very satisfying and nutritious dish has experienced dozens of reincarnations in its history, each with its own "classic" recipe. A couple of these we will discuss in this article.
Classic pea soup
One of the classic recipes for pea soup is prepared on a rich broth from smoked shank. If you did not manage to reach the rudder, you can replace it with any smoked meat.
Ingredients:
- smoked shank - 1.2 kg;
- stalks of celery - 4 pcs .;
- carrots - 145 g;
- garlic teeth - 3 pieces;
- dry white wine - 65 ml;
- onion - 230 g;
- chicken broth - 2,8 l;
- crushed peas - 820 g;
- laurel leaves - 2 pcs.
Preparation
Cut off some fat from the shank and melt it in the brazier or any other dish with thick walls. On the warmed fat, save pieces of celery, onions and carrots, add garlic and laurel to them, and then pour in the white wine and allow the liquid to evaporate completely. In the pot, put the spinach into a broth and put it on medium heat for about an hour and a half. Ideally reproduce this classic recipe for pea soup in a multivark, the device can be turned on to "Quenching" mode and forget about the broth for an hour and a half. After a while, remove the whecole and cool it, and in the broth boil the peas for about an hour. To get a more homogeneous soup, peas can be blended with a blender. Remove the laurel, add the meat from the shank to the soup and season the soup to your liking.
Pea soup - a classic recipe with chicken
Ingredients:
- smoked chicken leg - 480 g;
- onion - 135 g;
- slices of bacon - 6 pcs .;
- potatoes - 340 g;
- crushed peas - 95 g;
- carrots - 135 g;
- any fresh herbs to taste;
- laurel leaves - 2-3 pcs.
Preparation
Cook the broth on the chicken leg. Extract the chicken, cool and disassemble the pulp to the fibers. In the hot broth, add the washed peas and cook it for about half an hour. After a while, put pieces of potatoes and wait until they become soft.
Prepare a classic soup roast from carrots and onions with the addition of pieces of smoked bacon. Lay the leaves of the laurel, shift the roast into the broth and then add pieces of chicken meat. Wait until the broth boils and remove the soup from the fire. Supplement the dish with a generous portion of fresh herbs during serving.