Tasty and healthy: pureed pea soup with any products. Recipes and photos of dishes

Many people like first courses, which have a delicate creamy consistency, more than classic seasoning soups. They look delicious, are fun to eat, and are usually thick and filling. Particularly popular is pureed pea soup, which is prepared from simple ingredients and has a taste familiar from childhood. Boiled peas make it thick, soft in taste and satisfying, especially if it is cooked in meat broth. Lenten versions of this soup are no less tasty and nutritious.

Cooking features

Not every family often decorates the dinner table with pea soup. Many housewives are afraid to cook it, thinking that this process is long and complicated. In fact, preparing creamy pea soup is no more difficult than cooking borscht or cabbage soup. You just need to know a few important points.

• The soup can be made from whole or crushed peas, as well as from green peas. Split peas are most suitable for making puree soup, as they cook relatively quickly and well, making the soup truly thick and satisfying.
• If you are making a dish from whole pea grains, be sure to soak them for at least 2 hours, preferably overnight. Split peas can be cooked without pre-soaking, but it will speed up the process.
• If you did not have time to soak the peas, then after boiling them for half an hour in boiling water, pour half a glass of cold water into the pan. Experienced housewives claim that thanks to this it boils much better.
• The smoked flavor gives pea soup its unique flavor. They can be added even if this is not provided for in the recipe. Different smoked products add different flavors to a dish.
• Potatoes and other vegetables, if they are in the recipe, are added to the soup only when the peas are completely boiled. The broth is cooked first, peas are added to it. The meat is added to the soup after chopping the vegetables and peas in a blender.
• You can cook pureed pea soup even if there are no kitchen appliances in the house. In this case, the products are mashed with a masher designed for making mashed potatoes, then rubbed through a sieve to give the dish a smooth consistency.

Pea soup is served with wheat croutons or croutons. If you choose to purchase them at the store, choose baked goods with sausage or bacon flavors.

Pea soup with smoked bacon and pork ribs

• split peas – 0.25 kg;
• potatoes – 0.3 kg;
• smoked bacon – 0.2 kg;
• pork ribs (smoked) – 0.2 kg;
• carrots – 150 g;
• onions – 120 g;
• wheat bread – 100 g;
• garlic – 3 cloves;
• water – 1.5 l;
• salt, spices - to taste.

Cooking method:

• Divide the pork ribs with a knife so that there is one bone in each piece. Place in a heavy-bottomed saucepan.
• Sort through, wash the peas, add them to the bacon.
• Fill the food with water. Place the pan on the fire.
• After bringing the water to a boil, reduce the heat. Simmer over low heat until the peas are soft and starting to disintegrate.
• Remove the ribs from the pan, place them on a plate and leave them to cool.
• Peel the potatoes, cut into small cubes, add to the peas. Salt, season, add bay leaf. Continue cooking until the potatoes are soft.
• Cut the smoked bacon into small cubes.
• Peel the carrots and grate coarsely.
• Peel the onion and cut into small pieces.
• Finely chop the garlic with a knife.
• Place the bacon pieces in a frying pan and place it on the heat.
• When the fat has rendered from the bacon, add onions, carrots and garlic. Fry the vegetables over low heat until they become soft.
• Remove the pan with boiled peas and potatoes from the heat. Remove the bay leaf from it. Puree the contents of the pan using a blender.
• Add fried vegetables and bacon to the soup. Cut the meat from the ribs, chop it finely, and also put it in the pan.
• Bring the soup to a boil and simmer for 3-4 minutes, stirring to prevent it from burning on the bottom.
• Cut the bread into thin slices, fry on both sides in a dry frying pan.

Serve croutons with soup on a separate plate. They can be replaced with store-bought crackers. In this case, they can be placed either on a separate plate so that everyone can add them to the dish to taste, or directly into the soup.

Pea soup with chicken

• chicken soup set – 0.5 kg;
• smoked chicken meat – 0.2 kg;
• potatoes – 0.5 kg;
• peas – 0.25 kg;
• onions – 150 g;
• carrots – 150 g;
• fresh dill – 50 g;
• butter – 40 g;
• wheat croutons - to taste;
• water – 2 l;
• salt, pepper - to taste.

Cooking method:

• Wash the peas and sort them. Fill with cool water and leave for several hours.
• Rinse the meat and bones from the soup set, place in a saucepan and cover with water. Place on the stove and bring to a boil over medium heat.
• Cook for a few minutes, skimming off the foam, then reduce the flame intensity and cook for half an hour.
• Strain the broth, removing the bones and other chicken parts from the soup kit.
• Rinse the peas again and place in boiling broth. Cook for 30 minutes.
• Peel and cut the potatoes into cubes, add to the pan after the specified time. Continue cooking the soup for another 20 minutes.
• Finely chop the peeled onion.
• Grind the carrots on a coarse grater.
• Melt butter in a frying pan, fry carrots and onions in it until soft. Add vegetables to soup.
• Cook for another 5-10 minutes, then puree the contents of the pan using a blender.
• Separate from the bones, peel and cut the smoked chicken into small cubes. Put it in the soup.
• Heat the soup to a boil. Cook for 10 minutes. 5 minutes before readiness, add finely chopped dill, salt and pepper to the soup.

When serving the soup, do not forget to add wheat croutons to it.

Vegetarian pea soup

• crushed peas – 0.5 kg;
• potatoes – 0.5 kg;
• carrots – 150 g;
• onions – 150 g;
• vegetable oil - how much will be needed;
• water – 2.5 l;
• salt, spices, fresh herbs - to taste.

Cooking method:

• Wash the peas, add water, and place the pan on the stove. Cook until the peas are soft.
• Grind the peeled carrots on a grater with small holes.
• Chop the onion as finely as possible.
• Fry onions and carrots in vegetable oil until golden brown.
• Peel the potatoes and cut into small cubes.
• When the peas begin to boil, place the potatoes in the pan; after 20 minutes, remove the pan from the heat.
• Place the contents of the pan into a blender bowl. Grind until smooth. Return the soup to the pan.
• Add fried vegetables, salt and pepper, boil the soup for 5 minutes.

Add finely chopped greens directly to the plates. You can serve croutons separately.

Creamy pea soup (from green peas)

• fresh or frozen green peas – 0.7 kg;
• canned green peas – 50 g;
• water – 1.5 l;
• cream – 0.2 l;
• potatoes – 0.2 kg;
• onions – 0.2 kg;
• butter – 60 g;
• cream cheese – 60–80 g;
• milk – 20–30 ml;
• salt, pepper - to taste;
• dried basil – 20 g.

Cooking method:

• Peel the onion and cut into small pieces.
• Melt the butter in a cauldron or thick-walled saucepan.
• Fry the onion in it until transparent.
• Fill with water.
• When the water boils, add the peeled and cut into small cubes potatoes.
• After 5 minutes, add green peas to the soup. Cook for 15 minutes.
• Using a blender, puree the ingredients until the soup has the consistency of puree.
• Pour in the cream, add salt, pepper and dried basil. Bring the soup to a boil. Let it simmer for a couple of minutes, stirring, and remove from heat.
• Cut the cheese into pieces, put it in a blender bowl, and fill it with milk. Whisk.
• Transfer the sauce into a piping bag.
• Ladle the soup into bowls and garnish with cheese sauce and canned peas.

Separately, you can serve cheese or just salted crackers with the soup.

Spicy pea soup with broccoli

• split peas – 0.25 kg;
• chicken breast fillet – 0.5 kg;
• broccoli, fresh or frozen – 0.5 kg;
• butter - how much will be needed;
• water – 1.2 l;
• cream – 120 ml;
• chili pepper – 1 pc.;
• salt - to taste.

Cooking method:

• Pour water over the peas and cook.
• Wash the chicken breasts and dry with a napkin. Cut into slices. Fry in butter. Wrap in foil or place in a slow cooker on the warm setting to keep the poultry warm.
• Boil water in a separate saucepan. Salt it.
• Wash the cabbage, divide it into inflorescences, place it in boiling water and blanch for 5–7 minutes. If you use frozen vegetables, you need to blanch them a little longer; you should not defrost them before.
• Place the cabbage in a colander and let it dry a little.
• Peel the pepper from seeds and cut into small rings.
• Melt a new batch of butter. Over high heat, fry cabbage and pepper in it for 1.5–2 minutes.
• Transfer the vegetables to the soup when the peas begin to soften.
• After boiling the soup for 10 minutes, drain it in a colander. Grind the peas and cabbage using a blender, combine with the drained broth.
• Add cream, salt and spices, bring to a boil.

When serving, place one piece of chicken breast in each bowl of soup and serve the rest on separate plates.

Pea soup is a simple and at the same time delicious first course. It is loved for its delicate texture and spicy taste. You can cook it in water or meat broth. It goes perfectly with smoked meats and wheat croutons.

Peas are one of the most delicious and healthy representatives of the legume family. It is valued for its high content of easily digestible protein, vitamins C, B, PP and A, iron, manganese, selenium, and phosphorus. Peas also contain a valuable amino acid necessary for the human body - lysine. Thanks to its “weighty” composition and excellent taste, peas are such a beloved and popular product.

A wide variety of dishes are prepared from it: porridge, soups, pies, even jelly is cooked and cheese is made! The calorie content of peas is 60-75 kcal per 100 g, which allows this product to be used in the diet menu. In this article we will tell you how to prepare delicious and aromatic pea soup. We will present several different recipes for this dish. Be sure to take them into your arsenal!

General rules for preparing pea soup

A tasty and satisfying first course can be prepared from different peas: whole dried, split, shelled, fresh or frozen. Peas split in half do not require pre-soaking; they boil perfectly. Whole dried peas are usually placed in a bowl of water overnight to help them cook faster and avoid causing digestive problems. Recently, chickpeas have become especially popular - Turkish peas, which are an integral element of many dishes of Central Asian cuisine. To prepare the puree soup, in addition to peas, various ingredients are used: meat (veal, chicken, turkey), sausages and smoked meats, vegetables (carrots, potatoes, onions) and herbs. Ideal spices include celery, oregano and coriander.

Lenten puree pea soup. Cook at home

So, let's look at how to cook lean pea soup. The recipe is not at all complicated, and the dish turns out deliciously tender, tasty and appetizing. With its delicate consistency, pea puree soup is sure to please not only adults, but also children. To prepare this dish you will need about half a kilogram of peas, one carrot, an onion, ground black pepper and a little salt. We will make crackers from white bread. First, fill the dried peas with water and leave for 4 hours or more. After the allotted time, drain the water, transfer the peas to the pan and cook until tender for 40 minutes.

We continue to cook delicious, low-calorie puree soup

At this time, peel the carrots and grate them. Peel the onion head and cut it into cubes. Fry the vegetables with a small amount of vegetable oil for 3-4 minutes. Place them in a saucepan with peas and bring the soup to a boil. Add seasonings to taste, ground black pepper, and don’t forget about salt. Remove the soup from the heat and blend with a blender until smooth. Now let's prepare homemade crackers. Cut the white bread into small cubes, add salt and pepper and sprinkle with vegetable oil. Place on a baking sheet and place in the oven preheated to 100°C. In 30-40 minutes, homemade crackers will be ready. That's it, you can serve pea soup with crispy golden croutons at the table.

Delicious soup with peas and pork

Lovers of hearty, rich soups will definitely like the following recipe. You will need to prepare the following ingredients: 2 cups of peas, 6 tbsp. l. flour, carrots and onions. You will also need 300 g of pork, meat broth, rooster root, 50 g of butter, salt and spices. Pea soup puree has a calorie content of 70-80 kcal per 100 g. The recipe for the dish is as follows.

In advance, in the evening, soak the peas. Then we take it out, rinse it well, put it in a pan with water and cook until tender. While the peas are cooking, wash the pork and place it in another saucepan with water. Cook the broth. Don't forget to remove the foam. Add salt and bay leaf to the broth. After an hour, take out the meat, cool slightly and cut into small pieces. We rub the peas through a sieve. Saute the flour and add it to the broth. We also add pea puree there. Bring the broth to a boil. Peel the onions and carrots, cut them into small cubes and fry them together with parsley root in vegetable oil. Add the roast to the soup and let it simmer a little. Salt, pepper, add spices. Let the finished dish brew for half an hour. Place the boiled pork into plates and pour in the thick, aromatic puree soup. Decorate with greens. If desired, you can add pork cracklings to the dish, but this will significantly increase the calorie content of the serving.

Recipe for making pea soup in a slow cooker

First courses cooked in a slow cooker have a rich taste and aroma and, importantly, are less fatty. If you have a similar device in your arsenal, be sure to try cooking pea soup with chicken. You will need the following products: chicken thighs or breast (500-600 g), a glass of peas, an onion and carrots. You will also need potatoes (2-3 pcs.), bay leaf, salt and spices.

How to cook pea soup? First, we process the poultry meat - wash it, remove the skin and bones. Peel onions, carrots, potatoes. Cut the vegetables into small pieces. Saute the onions and carrots in the “Baking” mode in a multicooker. Then add chicken meat, washed peas and potatoes to the bowl of the device. Fill the ingredients with water. Salt, pepper, add bay leaf. Select the “Extinguishing” mode and set the time to 2 hours. That's all, after the allotted time, a delicious pea soup-puree will be ready. Making it in a slow cooker is simple and easy, because you don’t need to monitor the cooking process and pre-soak the peas. The finished soup should be served hot, garnished with herbs. You can add wheat bread crackers to the first course.

Preparing a thick first course with peas

One of the most popular and beloved dishes by many is pea soup with smoked meats - pork, beef or lamb ribs. It has a great taste and a bright, rich aroma. It is moderately fatty, thick and satisfying. The calorie content of one serving of this soup is 170-180 kcal. To prepare it you will need 2 hours of free time and a set of ingredients. First of all, you need a glass of split peas and 400 g of smoked ribs. If desired, the ribs can be replaced with smoked pork belly. You will also need potatoes (1-2 pcs.), carrots, onions and celery. Of course, we can’t do without salt, spices, ground black pepper and herbs for decoration.

Technology for preparing soup with smoked meats

Before cooking, soak the peas in cold water for 3-4 hours. Peel onions, potatoes and carrots and cut into cubes. We clean the celery and also cut it into small pieces. Place the smoked ribs in a pan of water and cook the aromatic broth. We take out the smoked meats from it. Place well-washed peas in the broth and bring to a boil. Add pepper and salt. Reduce heat and cook peas until half cooked for 20 minutes. Add vegetables. When they are cooked, remove the pan from the stove. Using a mixer, puree the ingredients. Place smoked meats into portioned plates and pour in thick soup. Add finely chopped greens and serve.

Another green pea soup recipe

We present to your attention an original recipe for the first course with green peas. This soup has a pleasant creamy consistency, creamy taste, it is nutritious and very healthy. To prepare it you will need a package of fresh frozen green peas (500 g), cream 200% (150 g), butter (50 g), parsley, mint, salt and sugar.

First, let's deal with the greens: wash them, tear off the leaves and chop them finely. Place the peas in the pan. We will also place mint and parsley there. Add one teaspoon of sugar, a little salt. Bring to a boil, reduce heat and simmer for 15 minutes. Then pour the liquid into a bowl and use a blender to grind the ingredients. Transfer the puree to a saucepan, add cream, butter and half the vegetable broth. Boil the soup for 5 minutes, stirring continuously. Remove the pan from the heat. Pour the pea soup into bowls and garnish with mint sprigs and cream. Bon appetit!

Tasty, aromatic and satisfying pea soup is prepared from different types of peas: fresh, shelled, dried whole, split or frozen.

You can use any, depending on your taste and recipe.

Pea soup puree - basic principles of preparation

Be sure to soak whole peas overnight to reduce cooking time. Split peas do not need to be soaked; they boil quickly enough. It is best suited for making pureed soup.

Pea soup is prepared with the addition of meat, smoked meats or sausages, vegetables and herbs.

First, prepare the broth, then boil the peas in it, add chopped vegetables and cook until the ingredients are completely cooked. Salted and seasoned with spices. The meat is removed, separated from the bones and cut into small pieces. Then the soup is pureed using an immersion blender and pieces of meat are laid out.

Serve pea soup with croutons or croutons.

Recipe 1. Pea soup with bacon

Ingredients

300 g bacon;

sea ​​salt;

butter;

a glass of dried peas;

carrot;

onion – 70 g.

Cooking method

1. We sort out the peas from the garbage, rinse them thoroughly, put them in a saucepan, and fill them with drinking water. Leave for five hours. Then in the same bowl, without draining the water, boil the peas until tender.

2. Having previously peeled and rinsed the onion, finely chop it. We clean, wash and three large carrots. Place the onion in heated butter and fry until transparent, add carrot shavings and fry everything together until soft.

3. A quarter of an hour before the end of cooking, add the fried vegetables to the soup. Add more butter to the frying pan where the vegetables were fried, and put the diced bacon in it. Lightly fry.

4. Using an immersion blender, puree the peas and vegetables. Place the fried pieces of bacon into the puree soup and keep it on the fire until it boils. Salt, mix and serve, sprinkled with finely chopped herbs.

Recipe 2. Creamy soup with peas, broccoli and duck breast

Ingredients

120 ml cream;

250 g split peas;

chili pepper;

2 onions;

3 duck breasts;

2 bay leaves;

500 g broccoli.

Cooking method

1. Pour the peas into a saucepan, wash them, add the onion, previously peeled and cut into large pieces, and add laurel leaves. Pour in 1200 ml of drinking water and cook the peas until soft.

2. Wash the duck breasts and remove the skin. Finely chop one breast and fry in a frying pan until golden brown. Transfer the cracklings to a plate.

3. Fry the remaining breasts in the same frying pan on both sides, covering with a lid. Wrap each one in foil and put it in a warm place.

4. Wash the broccoli, divide it into florets and blanch in salted water for five minutes. Place in a colander and rinse with tap water to preserve the bright color of the cabbage.

5. Cut the chili pepper into small pieces. Place broccoli and pepper slices in the pan. Fry over high heat for about a minute.

6. Pour the pea broth into a separate container, remove the bay leaves, and grind the peas with a blender. Pour in the cream and, if necessary, add the broth. Cut the breasts into slices and serve with the soup in a separate bowl. Pour the puree soup into bowls, add cracklings and broccoli.

Recipe 3. Pea soup with croutons and Parmesan

Ingredients

250 g parmesan;

30 ml olive oil;

270 g onions;

7 g ground black pepper;

10 g garlic;

3 cups fresh bread crumbs;

800 ml broth;

400 g green peas, frozen.

Toast

6 g black pepper;

4 cups diced loaf;

50 g parmesan;

35 ml olive oil.

Cooking method

1. Peel the onion and garlic and finely chop.

2. Heat the oil in a cast iron, put the onion in it, and fry until transparent. Add the chopped garlic and cook for another four minutes over moderate heat.

3. Pour the broth into the cast iron pot and add the peas. Increase the heat and cook for 20 minutes, stirring occasionally.

4. Pour everything into a blender and beat until pureed. Pour back into the cast iron, add bread crumbs and small parmesan shavings to the mixture, add salt and pepper and stir. Cook over low heat for another ten minutes.

5. Preheat the oven to 220 C. Lightly grease the deco with oil. Mix the bread with olive oil, parmesan, pepper, and spread in an even layer on the deco. Bake for 20 minutes, stirring once.

Recipe 4. Pea soup with smoked meats

Ingredients

split peas – 250 g;

sea ​​salt;

liter of drinking water;

two potato tubers;

200 smoked pork ribs;

3 cloves of garlic;

smoked bacon – 200 g;

carrot;

onion – 130 g.

Cooking method

1. Sort out the split peas and wash them thoroughly. We separate the smoked ribs by bone. Place the ribs and peas in a cauldron and fill with water. Cook over moderate heat until half cooked. Salt.

2. Peel the potatoes, finely chop them and place them in a cauldron, a quarter of an hour before the peas are ready.

3. Cut the smoked bacon into cubes and place in a dry frying pan. Fry until the fat is rendered. Then add thin onion feathers, carrot shavings and finely chopped garlic to it. Continue frying the vegetables and bacon for another ten minutes.

4. Remove the smoked ribs from the soup and puree the soup with an immersion blender. Return the ribs to the soup, add the fried vegetables and bacon and simmer for ten minutes. Serve with croutons made from white loaf.

Recipe 5. Pea 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 chopped basil;

potato tuber;

half a glass of heavy cream;

700 g green peas.

To submit

green pea;

70 g cream cheese;

milk – 20 ml.

Cooking method

1. Place butter in a cauldron and melt it over moderate heat. Fry finely chopped onion in it until transparent.

2. Pour in the vegetable broth and add the potatoes cut into small pieces. Cook until done for about ten minutes.

3. Add green peas to the cauldron and pour in cream. Season with pepper, basil and salt. Cook over low heat for about five minutes.

4. Using an immersion blender, grind everything until smooth and grind through a sieve. Cool for half an hour.

5. Mix milk with cream cheese. Pour the mixture into a plastic bottle. We make a small hole in the cork. Pour the soup into a plate. Using a bottle, we decorate it with creamy sauce, drawing any design on the surface. Sprinkle with green peas.

Recipe 6. Vegetarian pea soup

Ingredients

half a kilogram of dried peas;

fresh herbs;

three potatoes;

spices, table salt and pepper;

200 g onion;

mushroom bouillon cube;

120 g carrots;

30 ml lean oil.

Cooking method

1. Sort and wash the peas until the water runs clear.

2. Peel and rinse vegetables under the tap. Finely chop the onion. Chop the carrots into thin, short strips. Chop the potatoes into small pieces.

3. Place the peas in a saucepan, add water and place on the stove. Bring to a boil, reduce heat to low and cook until the peas are completely cooked.

4. Place the potatoes in the peas, add the bouillon cube, stir until it is completely dissolved. Cook for another 20 minutes.

5. Heat the frying pan, pour in oil and add onions and carrot strips. Simmer, stirring occasionally, over moderate heat for three minutes.

6. Place the roast into the soup. Season with spices, salt and cook for another seven minutes.

7. Use a blender to puree the soup. If necessary, add boiled water to achieve the desired consistency.

Recipe 7. Puree soup with peas and pumpkin

Ingredients

150 g pumpkin;

300 g green peas;

table salt, dried herbs and pepper;

onion – 100 g;

300 ml of drinking water;

60 ml olive oil;

half a glass of cream;

55 g butter;

low-fat bacon – 100 g.

Cooking method

1. Cut the bacon into strips, place in a cauldron with a drop of vegetable oil, and fry until the fat is rendered. Remove the bacon strips.

2. Peel the pumpkin, remove the seeds and cut into small pieces. Finely chop the peeled onion. Place in a cauldron and continue to fry until soft.

3. Add water and simmer over low heat until the pumpkin is soft.

4. Spread green peas. Salt, season with herbs and pepper. As the liquid evaporates, add water.

5. Puree the soup with a blender until smooth, pour in the cream and heat for three minutes over low heat. Serve the soup by sprinkling with grated cheese and adding strips of bacon.

Recipe 8. Pea soup with celery

Ingredients

150 g dry peas;

two pinches of ground nutmeg;

200 g celery;

two pinches of salt;

150 g carrots;

80 ml olive oil;

onion – 120 g.

Cooking method

1. Fill the washed peas with water. Leave it overnight. The next day, wash the peas again. Cook it over low heat, adding water, for two hours. If necessary, add water. The peas should be completely boiled.

2. Peel the carrots, wash them and chop them into large chips. Heat a spoonful of vegetable oil in a frying pan. Fry carrot chips over moderate heat until soft.

3. Fry finely chopped onion in a separate frying pan, stirring occasionally, until golden brown.

4. Peel the celery, rinse and chop on a coarse grater. Simmer over moderate heat, stirring, until soft.

5. Place peas, carrots, stewed celery and fried onions in a saucepan. Using an immersion blender, puree the mixture. Salt and season with nutmeg.

6. Dilute the puree with boiling water to the required consistency and beat again with a blender. Decorate with herbs and serve.

Pea soup-puree - secrets and tricks from chefs

Add potatoes to the soup after the peas are completely cooked.

Try adding several types of smoked products to a soup with smoked meats. This will make the soup taste more interesting.

If you don’t have time to soak the peas, pour boiling water over them and cook for 20 minutes, then pour in half a glass of cold water. Not only will the peas cook quickly, but they will also be completely cooked.

You can turn soup into puree not only with a blender, but also with an ordinary potato masher. But in this case, be sure to grind the soup through a sieve.

I welcome you, my dear visitors, to 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, you want to eat something so high-calorie and hot to warm up. And in this article I will tell you how to prepare a very tasty pureed pea soup and then a step-by-step recipe with photos. I will also share little secrets to make this first dish very tasty and boiled. To be more precise, I’ll tell you how you can make the peas boil well.

My family really loves pea soup, but I always had the same problem: the peas didn’t cook well and turned out a little tough. And this despite the fact that I filled it with water at night and cooked it on the fire for more than three hours.

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

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

How to cook pureed pea soup

Products

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

Step-by-step recipe for making pureed pea soup

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

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

So, in the evening, I thoroughly rinse the peas under running water and fill them with a new portion of water and leave them overnight.

To ensure that the peas cook well, buy not whole peas, but split into 2 parts.

In the morning, I drain the water, wash the peas again, put them in a saucepan, fill them with new water and set them to cook on gas.

When the water starts to boil, white foam begins to form on the surface, I skim it off with a spoon. Cook the peas until tender, about 1 hour.

If the peas are not cooked within an hour, it means they are no longer fresh, or rather old. Such peas practically do not boil, no matter how much you cook them.

While the peas are cooking, I peel the onions, carrots and wash the vegetables. I cut the onion into small pieces.

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

Place the chopped onion in 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, stirring the vegetables regularly.

Peel and wash the potatoes.

When the peas are almost ready, put the potatoes in a saucepan. Since my soup is puree, I add whole potatoes. Well, if the potatoes are too large, I cut them into two parts. Cook until the potatoes are ready.

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

Form meatballs from the minced meat.

Transfer the resulting meatballs to the soup.

We spread the dressing.

Add salt to taste and cook for another 10 minutes until the meatballs are done.

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, let it brew for a little bit (10-15 minutes) and you can pour it into plates and serve. If desired, you can sprinkle the soup with finely chopped herbs before serving.

Bon appetit!!!

Have you ever made pureed pea soup? This quite tasty dish is prepared very quickly, does not take much time and does not require much expense. However, now you will see this for yourself.

To begin with, it is worth noting that all pea dishes are extremely tasty and healthy. Of course, it is not at all necessary to include them in your diet every day, however, if you prepare such a soup at least once a week, this will be enough to fill your body with useful substances and microelements. Well, here are some delicious recipes for homemade pea soup.

How to make pureed pea soup

Ingredients: a glass of peas, 2 small onions, a piece of beef or pork meat on the bone, salt and pepper, as always, to taste.

Preparation:

To make the peas cook faster, you should first soak them in water. While it is soaking, prepare the meat broth. To do this, boil a pork or beef bone until fully cooked, then remove it from the pan and add well-soaked peas. While the soup is cooking, fry the onion in a frying pan along with the ham cut into pieces. Add the finished roast to the peas. Add bay leaf, pepper and salt to the soup to taste.

After removing the soup from the stove, puree it using a blender. That's all, delicious and healthy is ready!

Ingredients: a glass of peas, boiled potatoes, onions, seasonings, herbs, salt.

Preparation: Peas, as in the previous recipe, need to be soaked. It is advisable to do this in the evening so that it infuses all night. In the morning, add potatoes to boiling water and cook until half cooked. Then add peas to the soup. Cook it over low heat until the peas begin to fall apart. Don't forget to season the soup. To do this, fry the onion until golden brown, and add both types of sausage cut into pieces. When the soup is ready, grind it with a blender, and when serving, garnish with herbs.

This lean pea soup will appeal to everyone who, in principle, loves such food. This, as they say, is not for everybody. By the way, know that you can make delicious soups not only from dried peas, but also from fresh ones. I will be happy to share one of these recipes with you.

Ingredients: peas (you can use fresh or pre-frozen), vermicelli (choose your favorite), potatoes, onions, carrots, salt.

Preparation: Grate the carrots on a coarse beet grater and chop the onion. Fry the vegetables in a frying pan. Add peas to them and simmer for about 6-7 minutes. Boil water in a saucepan, throw in potatoes (pre-cut into cubes or strips), as well as vermicelli. When the ingredients boil, cook them for another 10 minutes. Be sure to add salt, you can add a little of your favorite seasoning to taste. When the soup is almost ready, add the frying agent to it and simmer over low heat for 7 minutes.

When serving, garnish this delicious soup with herbs.

Small tricks

As you can see, preparing a delicious and satisfying pea soup is not so difficult. This is a soup that you can easily cook in your own way. A little experimentation and you can get a completely new taste. So, try using several types of smoked meats to cook pea soup, which will give it a special piquant taste. Also, during cooking, you can add a little herbs (whatever you like - herbs, parsley), and in this case you will be able to get a truly spring soup. By the way, try to cook it, no matter how strange it may seem to you, from two types of peas at once: dried and fresh. Believe me, it turns out very tasty. In a word, experiment!