Pea soup puree is an excellent alternative to the usual first courses. The matter is not only in the most delicate consistency and delicious serve: the legumes are rich in high vegetable protein, perfectly combined with meat and vegetables, which helps cook as a light lean variant, and serve up a nutritious and hotter meal.
How to cook pea soup?
Soup puree from peas is simple, but durable in cooking. This is due to the soaking of legumes, in which peas are poured with water and left for 5 hours. After that, cook for about an hour, add fried vegetables, season and merge. Consistency of soup is regulated with water, broth or cream. Served with decorated croutons or greens.
- Pea soup puree will turn out much more tender and tasty if you soak beans in water for a couple of hours. Without pre-soaking, peas will have to cook for 3 hours.
- After soaking, peas must be rinsed under running water, poured fresh and, only then, put on fire.
- Particularly satisfying is soup, cooked on meat broth, for which chicken, beef or smoked meat is perfect. The latter will add piquancy and spicy flavor.
Pea soup - a classic recipe
Pea soup puree is a recipe that is rich in cooking variations. All of them are based on a classic recipe, consisting of the available ingredients: peas, carrots, onions and spices, and a simple way of cooking. During cooking, boil the beans until soft, add the fried onions and carrots, mash, and serve with breadcrumbs.
Ingredients:
- dry peas - 300 g;
- water - 1.5 liters;
- carrots - 1 piece;
- onion - 1 piece;
- oil - 60 ml;
- celery root - 30 g;
- coriander - 5 g;
- a piece of a loaf - 3 pieces.
Preparation
- Soaked peas pour water, put the root of parsley and cook for 2 hours.
- Onions and carrots fry.
- 10 minutes before the end of cooking, put the roast in the soup.
- Finish the dish.
- Baton cut into cubes and fry.
- Pea soup with cream sauce.
Pea soup with smoked meat
Pea soup with smoked ribs is a popular way of cooking. Long-term joint cooking of peas and ribs helps the beans soak with the smells of smoked products and acquire expressiveness. The dish comes out tasty, fragrant and financially profitable, because 200 grams of ribs are enough for a rich broth, and for a rich meat taste.
Ingredients:
- peas - 250 g;
- smoked ribs - 200 g;
- water - 2 l;
- onion - 2 pieces;
- carrots - 1 piece;
- a clove of garlic - 3 pieces;
- potatoes - 2 pieces;
- oil - 40 ml.
Preparation
- Swell the peas and ribs for 1.5 hours.
- 30 minutes before cooked, put the potatoes.
- After 15 minutes, browned onions, garlic and carrots.
- Remove the ribs, cut the meat, and chop the soup with a blender.
- Serve the soup-puree from peas with smoked meat and pieces of meat.
Pea soup with chicken
Pea puree soup with chicken breast is an ideal dish for diet food. Low-calorie peas and fillets saturate the vegetable and animal protein soup, and the beans are also fiber, and on that, they feedfully and for a long time block the feeling of hunger. Light chicken broth will provide soup lightness and will warm on cold days.
Ingredients:
- peas -200 g;
- chicken breast - 250 g;
- carrots - 1 piece;
- onion - 1 piece;
- water - 2 l;
- parsley root - 30 g.
Preparation
- Soaked peas and parsley root cook for 45 minutes.
- After 20 minutes, put chicken breast, onions and carrots.
- At the end of the preparation, extract the breast and cut it, and the vegetables should be rubbed.
- Serve the soup with chicken pieces.
Soup puree from peas and potatoes
Experienced culinary even home-made soup puree from peas and potatoes can turn into a spicy dish. Given that each component produces a perfect puree, it is very simple to do this, you only need to boil both products until soft and shake, and taste the flavor with ginger, nuts and yoghurt.
Ingredients:
- peas - 150 g;
- potatoes - 3 pcs .;
- ginger - 1/4 pcs .;
- onion - 1 piece;
- yoghurt - 40 ml;
- water - 1.5 liters;
- oil - 20 ml;
- almonds - 50 g.
Preparation
- Soak the peas for 30 minutes.
- Add potatoes and fried onions and ginger.
- Put almonds and keep on fire for 15 minutes.
- Whisk and serve with yogurt.
Pea soup with cream
Soup puree from peas - a recipe that allows you to cook both rich and less-calorie meals. Classics of the genre are peas with cream. The dairy product makes the texture of the soup smooth and creamy, leaves a pleasant creamy aftertaste and imparts nutritional value. This hot is appropriate to serve with crispy croutons and grated cheese.
Ingredients:
- peas - 200 g;
- cream 20% - 200 ml;
- carrots - 1 piece;
- water - 1.5 liters;
- cheese - 70 g;
- oil - 60 ml;
- slices of French baguette - 4 pcs.
Preparation
- Soak the peas with water and cook for 30 minutes.
- Carrots fry, shift to peas and cook for 5 minutes.
- The soup is whipped and seasoned with cream.
- Fry the baguette slices, and grate the cheese.
- Put a slice of baguette in a bowl, garnish with cheese and serve pea soup with peas and toast to the table.
Pea soup with bacon
Many housewives cook delicious pea soup puree not from smoked ribs, but with bacon. With it, the soup also gets a light smoked flavor, and the ruddy slices on the plate look extremely appetizing. Another plus is that the dish is even easier to prepare, because the taste of bacon is revealed in a short two-minute roasting.
Ingredients:
- peas - 250 g;
- bacon - 200 g;
- potatoes - 3 pcs .;
- a clove of garlic - 3 pieces;
- carrots - 1 piece;
- water - 2 liters.
Preparation
- Swell the peas with water and cook for 30 minutes.
- Divide the bacon in half.
- One part soak together with carrots and garlic, and another fry separately for serving.
- Add potatoes to the soup, after 10 minutes - vegetables and bacon.
- Hold for 2 minutes on fire and rub.
- Serve pea soup with a slice of bacon.
Pea soup with mushrooms
Vegetarian pea soup-puree - a godsend for people who want to make the most healthy menu . In pursuit of this goal, many want the dish to delight not only with vitamins, but also with taste and aroma. The latter can be provided by adding to the soup mushrooms - forest or common mushrooms - everyone decides for himself.
Ingredients:
- peas - 250 g;
- champignons - 150 g;
- potatoes - 2 pieces;
- onion - 1 piece;
- water - 2 l;
- oil - 60 ml.
Preparation
- Soak the peas in 2 liters of water for 30 minutes.
- Add potatoes and simmer 10 more.
- Put in the soup roast of onions and mushrooms.
- After 5 minutes, judge and serve.
Green pea puree soup
Green pea soup puree is an excellent opportunity to serve the table fast, gentle and bright hot. The secret of texture and taste lies in the variety of beans. Green chopped peas "Oregon" and without soaking it is boiled for half an hour, and in the prepared form it becomes soft for 15 minutes. To preserve the bright green color, no colored vegetables are added to the soup.
Ingredients:
- green chopped peas - 350 g;
- water - 2.5 liters;
- oil - 40 ml;
- onion - 2 pieces;
- cream - 120 ml;
- salt - 15 g.
Preparation
- Soak the green peas for 2 hours.
- After that, cook for 15 minutes.
- Add the fried onions.
- Strain for 5 minutes, whisk and season with warm cream.
Turkish pea soup puree
Those who want to make in the preparation of pea soup, puree flavor, can weld it from chickpeas. Turkish peas chickpeas are a symbol of oriental cooking, it has high food quality and low price. Traditionally, chickpeas are combined with spices, spices and tomatoes, but not with meat products and broths. As the basis of soup soup, it is better to take the broth.
Ingredients :
- chickpea - 100 g;
- water - 1 l;
- tomato - 2 pcs .;
- onion - 3 pieces;
- oil - 20 ml;
- cilantro seeds - 10 g;
- a clove of garlic - 4 pieces;
- cream - 250 ml.
Preparation
- Soak chickpeas in a liter of water for 8 hours.
- Fry onion and garlic with coriander seeds.
- Add tomatoes and put out for 3 minutes.
- Connect with chickpeas and cook for 50 minutes.
- Whip with a blender.
- Season pea turkish cream soup with cream.
Pea soup with curry and curry
Pea soup with curry is an occasion to get acquainted with Indian cooking. For the preparation will not need overseas components - a pinch of curry will add spices and brightness, and will introduce a special flavor. Do not be puzzled by the choice of peas: the dish can be welded from any crushed, but as a liquid base is better to use chicken broth.
Ingredients:
- peas - 350 g;
- chicken broth - 2, 2 liters;
- a clove of garlic - 5 pcs .;
- curry - 20 g;
- onion - 4 pieces;
- oil - 40 g.
Preparation
- Put butter, onion and garlic in a saucepan and evaporate for 3 minutes.
- Add the peas, curry and broth.
- Tender the soup for 50 minutes, whisk and pour into plates.
Lean pea soup puree
Many housewives prefer to cook pea soup puree without meat . With this it is difficult not to agree, because the dish is just as good, and surpasses hotter with smoked meat or poultry. It is not necessary to subtilize and with a choice of components: a couple of spoons of tomato sauce will add a hot density and harmoniously shade the sweetness of the vegetable mix with sourness.
Ingredients:
- peas - 150 g;
- water 450 ml;
- potatoes - 1 pc .;
- carrots - 1 piece;
- onion - 1 piece;
- oil - 80 ml;
- tomato sauce - 60 g.
Preparation
- Peas pour water and cook for 2 hours.
- Add the cubes of potatoes.
- After 10 minutes, passering from onions, carrots and tomato paste.
- Strain for 10 minutes and chop the blender.
Pea soup puree in the multivark
Pea soup with smoked sausages in a multivarquet is a guarantee of a quality dinner for the whole family. The modern unit will protect peas from burning, brown the bacon and exchange their aromas during the two-hour "Quenching" regime. Thanks to this soup will become fragrant and rich, which is especially important in the winter.
Ingredients :
- peas - 200 g;
- water - 2 l;
- smoked bacon - 250 g;
- onion - 1 piece;
- carrots - 1 piece;
- potatoes - 3 pcs .;
- a stalk of celery - 2 pieces;
- cloves of garlic - 3 pcs.
Preparation
- Brisket the bacon in "Baking" for 10 minutes. Leave a couple slices to serve.
- Add onions, garlic, celery and carrots.
- After 10 minutes - soaked peas, potatoes and water.
- Tomite in "Quenching" 2 hours.
- Beat blender in a separate bowl.