In winter, when fresh green peas are almost impossible to find, it can come to the rescue with its carefully frozen or canned colleague. Use such peas can be where and how you like, we, in the recipes, will make several tasty soups based on canned beans.
Soup with canned peas - recipe
Ingredients:
- canned peas - 230 g;
- olive oil - 30 ml;
- carrots - 110 g;
- white onions - 95 g;
- celery (stalk) - 70 g;
- ham or bacon - 85 g;
- the laurel leaf;
- water - 1.2 liters.
Preparation
We heat a small amount of olive oil in the saucepan and use it to save the basic soup vegetables: diced white onions, carrots and celery. When the vegetables reach the half-ready time, it's time to add a little ham or bacon to them, which will make the flavor and aroma of the soup slightly more smoked. When the meat is browned, put a laurel leaf, carefully mix everything, pour peas (you can together with the liquid) and fill it with water. Cover the dishes with the soup lid and proto it for half an hour.
Creamy soup with canned peas
Ingredients:
- canned peas - 320 g;
- vegetable broth - 1.2 liters;
- white onion - 85 g;
- garlic clove;
- cream - 90 ml;
- olive oil;
- a mixture of dried Italian herbs.
Preparation
On warmed oil fry tinned peas with onions and Provencal herbs. After a couple of minutes, add the garlic clove passed through the press to the frying pan and wait another 30 seconds. We shift the contents of the frying pan into a saucepan and fill it with vegetable broth. Since the broth is already ready, and the peas are soft, keep the dish on fire will not be long, literally 7-10 minutes. Now it's time to mash our soup with canned peas. Use a blender for this purpose, and if necessary, additionally pass the soup through a sieve. In order for the dish to have a creamy taste, pour in it a little fat cream right before serving.
Chicken soup with canned peas
Ingredients:
- olive oil - 30 ml;
- white onions - 75 g;
- sweet pepper - 90 g;
- garlic - 4 cloves;
- chicken mince - 300 g;
- chicken broth - 3 l;
- Dried oregano, cumin - 4 grams each;
- canned peas - 850 g.
Preparation
Warm up the olive oil in the brazier, fry on it finely chopped onions and sweet peppers. When the onion is transparent, we put vegetables, garlic cloves and dried herbs passed through the press. As soon as you hear the aroma - mix the contents of the brazier with peas and fill it with broth. Simmer for 15 minutes.
While the soup is brewed, take care of the chicken. Blind minced meatballs from chicken mince and boil them in a hot broth until ready.
Pea soup with canned peas
Ingredients:
- canned peas - 460 g;
- water - 1,8 l;
- soup set of vegetables (carrots, onions, celery stalks) - 220 g;
- fresh fennel;
- white wine - 35 ml;
- bacon - 3 slices;
- milk - 300 ml.
Preparation
In a frying pan fry slices of bacon, waiting, when from them all fat will be drowned. On the resulting fat we pass the diced vegetables cut into cubes, and after 6 minutes of roasting fill them with white wine and wait until the whole liquid is completely evaporated. We put vegetables for peas, pour the contents of the pan with broth and cook for 12-15 minutes on medium heat. Add the milk to the broth, beat the soup with a blender in a mash and let it through the sieve for greater uniformity. Ready soup is reheated and mixed with greens of dill. Serve with croutons from white bread.