In order for the human body to function normally, it needs a source of energy, which is food. So every day you have to cook different food. Sometimes there comes a time when the hostess does not know what to cook today. But there are a huge number of options, take at least soup from canned green peas.
Absolutely all family members will like this dish, thanks to its exquisite, rich taste, wonderful aroma and wonderful appearance, especially if you cook soup from canned green peas with smoked shank.
Very convenient to use step by step recipe cooking soup with peas with photos. Of the ingredients you will need:
- Meat broth - 2 liters;
- Green canned peas - 1 can (300-400 grams);
- 4-5 medium sized potatoes;
- 1 medium sized onion;
- 1-2 medium carrots;
- 2 tablespoons tomato paste or 2 fresh tomatoes;
- Vegetable oil for frying vegetables;
- Half a bunch of dill and parsley;
- Salt and ground black pepper to taste. You can also use any other seasonings.
About the benefits of peas
Green canned peas are familiar to everyone since their childhood. After all, this is an important component of various traditional salads, which can also be used as an independent dish. Many have tried and cooked soup with green peas on their own, but not everyone knows that at the stage of milky maturity it is classified as a vegetable, and when it comes to full maturity, then as a leguminous crop. Wherein beneficial features such a product is completely different at both stages.
Green peas contain a large amount of vitamins and sugar, a perfectly balanced protein composition and, most importantly, carbohydrates in it are easily absorbed by the body. Canned peas are distinguished by a high content of substances such as phosphorus, potassium, iron and other no less useful minerals, which in total reach 26 items. Vitamin B1 has a beneficial effect on nervous system, B2 improves intracellular metabolism, PP has a beneficial effect on the functioning of the cardiovascular system, A improves the condition of human hair and skin.
Peas are preserved in the factory, where carefully developed technology helps to preserve all vitamins and minerals without any changes, which makes this product indispensable in dietary nutrition.
How to make pea soup from canned green peas?
- First you need to cook the meat broth, then remove the meat from it and separate it from the bones (if fillet is not used).
- Potatoes, carrots and onions are peeled. The potatoes are cut into small cubes, the carrots are rubbed on a medium grater, the onion is finely chopped.
- Put the potatoes in the broth and leave to cook until tender.
- In the meantime, pour vegetable oil into a frying pan, put onions and carrots there and fry, stirring well so that there are no burnt particles.
- Add to fried vegetables tomato paste and stir. If instead of pasta there are tomatoes, then you can simply grate them over a pan.
- Before the potatoes are boiled, add the fried vegetables to it, pour the peas from the jar along with the liquid and boil everything together for five minutes.
- Finely chop the dill and parsley, add to the canned green pea soup, then remove the pan from the heat and let the dish brew a little before serving.
You can make a lean soup with canned green peas. For this recipe, you should take all the ingredients except meat and boil potatoes by pouring plain water, then add the rest of the products.
You can also make soup puree from canned peas. This is especially convenient if there are small children in the house, there is no need to additionally chop the ingredients to feed the child.
When preparing soup with green peas, the recipe can be changed to your taste - remove tomato paste from it, or, conversely, add some other greens. It all depends on the culinary preferences and capabilities of the hostess.
canned green pea soup
Soup on meat broth with canned peas- tasty and original. Often green frozen peas are added to soups, but with canned peas, the soup comes out no worse. And it tastes completely different, not the same as with frozen. There is tomato paste and garlic in the sauteing - the soup turns out to be red, with a pleasant tomato flavor and garlic aroma. Try it ;)
And to make soup with canned green peas, prepare water, meat (I have chicken thigh and a piece of beef), potatoes, canned peas, onions, carrots, vegetable oil, tomato paste, garlic, herbs, bay leaf, ground pepper.
Boil chicken thigh with beef (or other meat that you have available at the moment). Remove the meat from the pan, chop, remove the bones, return the meat to the broth along with the potatoes, peeled and diced. Salt the broth and cook the soup until the potatoes are ready.
For sautéing, fry for vegetable oil onions (small cubes) and carrots (fine grater). Add concentrated tomato paste or not spicy tomato sauce.
Fry everything together for a minute, add garlic (chopped or pressed). Saute the sauté for a couple more seconds for the garlic to release its flavor.
Transfer the browning from the pan to the soup with ready potatoes, add canned peas without liquid from the jar.
After 5 minutes of slow boiling, add the herbs (chopped parsley or dill, or both), bay leaf and a little ground pepper to the soup.
Stir the soup, turn off the fire, and after 5-10 minutes, the soup with canned green peas can be poured into deep bowls and served. Eat this delicious soup with sour cream :)
Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about their cultivation, and, first of all, in the open field. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate zones has its own characteristics. Everything you need to know about growing cucumbers in the open field, we will tell in this article.
Despite the popularity of the popular nickname “bottle palm”, it is very difficult to confuse the authentic bottle palm giophorba with its relatives. A real indoor giant and a rather rare plant, giophorba - it is one of the most elite palms. She became famous not only for her special, bottle-like barrel, but also for her very difficult character. Caring for giophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be chosen.
Warm salad with funchose, beef and mushrooms - delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. glass noodles just pour boiling water and leave for a few minutes, then drain the water. Funchoza does not stick together, it does not need to be watered with oil. I advise you to cut long noodles into smaller fragments with scissors, so as not to inadvertently catch the entire portion of noodles in one sitting.
Surely, many of you have met this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujuba”, “Chinese date”, but all this is one and the same plant. This is the name of a culture that has long been grown in China, moreover, it was grown as a medicinal one. From China, it was brought to the countries of the Mediterranean, and from there, jujube began to slowly spread throughout the world.
May chores in the ornamental garden are always associated with the need to use every free minute as productively as possible. This month, seedlings of flowers are planted and begin seasonal decoration. But neither shrubs, nor lianas, nor trees should be forgotten. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.
Why do people move out of town and buy cottages? For a variety of reasons, of course, including practical and material ones. But the main idea is still - to be closer to nature. long awaited holiday season has already begun, we are waiting for a lot of work in the garden and garden. With this material we want to remind you and ourselves - in order for work to be a joy, you must not forget to rest. And what could be better than outdoor recreation? Only rest in the equipped corner of your own garden.
May brings not only long-awaited warmth, but also long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred to the soil, and crops reach their peak. For planting and new crops, it is important not to forget about other important chores. Indeed, not only beds, but also plants in greenhouses and seedlings, which this month are beginning to be actively hardened, need enhanced care. It is important to form plants in time.
Pie for Easter - home recipe simple sponge cake stuffed with nuts, candied fruits, figs, raisins and other goodies. white icing, with which the cake is decorated, is made from white chocolate and butter, it will not crack, but it tastes like chocolate cream! If you don’t have the time or skills to mess around with yeast dough, then you can make this simple holiday pastry on Easter table. Such simple recipe, I think, any novice home confectioner will master.
Thyme or thyme? Or maybe thyme or Bogorodskaya grass? How right? And it’s right in every way, because under these names the same plant “passes”, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this shrub to release a large amount of aromatic substances. Growing thyme and its use in garden design and cooking will be discussed in this article.
Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to the classic care of indoor crops. And even relatives of the Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the "weirdest" care item for violets, which prefer non-standard watering to the classic method. But you will have to change the approach in fertilizing with fertilizers.
Savoy cabbage gratin vegetarian recipe tasty and healthy dish without meat, which can be cooked in fasting, as no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it surpasses its “relative” in taste, so dishes with this vegetable always turn out to be successful. If for some reason you don't like soy milk then replace it with plain water.
At present, thanks to breeders, more than 2,000 varieties of large-fruited garden strawberries have been created. The very one that we habitually call "strawberries". garden strawberry arose as a result of the hybridization of Chilean and virgin strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Breeding is aimed at obtaining not only fruitful varieties resistant to diseases and pests, but also with high palatability and transportability.
Useful, hardy, unpretentious and easy to grow marigolds are irreplaceable. These letniki have long moved from city flower beds and classic flower beds to original compositions, adorning beds and potted gardens. Marigolds with their easily recognizable yellow-orange-brown colors and even more inimitable aromas today are able to pleasantly surprise with their variety. Firstly, among the marigolds there are both tall and miniature plants.
The system of protection of fruit and berry plantations is based on the use of pesticides. However, if in the protection of pome orchards pesticides can be used during almost the entire growing season, taking into account the waiting period for each preparation, then in the protection of berry crops they can be used only before the flowering phase and after harvesting. In this regard, the question arises which drugs should be used during this period to suppress pests and pathogens.
Green pea soup has an unusually delicate taste - canned, fresh, frozen! Prepare soup puree with cream or mint.
Peas give a slightly perceptible sweetness, combined with sour tomato puree, vegetable roast and chicken meat it turns out very tasty and unusual. The soup is hearty, thick, with a pleasant aroma of garlic and at the same time it is prepared simply and quickly.
By following our step by step recipe with photo you will see that canned green soup is boiled in broth. But there are other options - you can cook it with meat, meatballs or cook lean. If you decide to cook lean, then in addition to vegetables, add a couple of tablespoons of rice cereal to the soup, the soup will turn out to be more satisfying and thicker.
- chicken meat on the bone (wings, skeleton, drumsticks) - 400 gr;
- potatoes - 3 pcs;
- water - 2.5 liters;
- carrots - 1 pc;
- canned peas - 0.5 cans (without liquid);
- onion - 1 pc;
- garlic cloves - 3 pieces (to taste);
- vegetable oil - 3 tbsp. spoons;
- tomato sauce - 3 tbsp. spoons;
- salt - to taste;
- fresh herbs, sour cream - for serving.
For chicken broth, take the skeleton (chicken carcass without breast, legs and wings) and two wings. Zalem cold water, wait for the start of boiling and immediately remove the foam with a slotted spoon. As the foam appears, we continue to collect it. Then add salt, cover loosely with a lid and cook the broth for 40-45 minutes. The soup will be seasoned with vegetable fried with tomato, so the transparency of the broth is not important. But, of course, a strong boil is not necessary. Ready broth strain, select meat.
Ten minutes before the broth is ready, clean and cut all the vegetables. Potatoes in strips, carrots in cubes or cubes, onion cut into smaller cubes.
We lower the potatoes into the strained broth, bring to a boil again and leave to cook over low heat.
As soon as the potatoes boil, heat the pan with oil and fry the onion with carrots until soft. After about five minutes, add the tomato sauce (or pour in the mashed tomatoes along with the juice).
Fry the vegetable dressing over low heat. When roasted, the tomato will show a sweet and sour taste, the soup will turn out bright, rich.
Add the contents of the pan along with the oil and tomato to the boiling soup. Cook for five minutes until all vegetables are cooked.
We recline canned peas in a sieve or colander. Add to soup when vegetables are ready. Let it boil, cook for three minutes at a low boil. We try for salt, perhaps after adding the peas you will need to salt the soup (the peas will give a slightly sweet aftertaste).
We return the wings and meat removed from the bones to the soup. You can add any fresh or frozen herbs if you like. Leave the soup for a few minutes to boil and turn off.
Lay out hot soup in portioned tureens or deep plates and serve. You can add sour cream or grate a clove of garlic. Bon appetit!
Recipe 2: soup with canned green peas
The soup is light, you can't call it ordinary. Very tasty.
- Broth (vegetable, chicken or meat, can be from a cube)
- Sour cream - 2 tbsp. l.
- Leek (stem, white part only) - 1 pc.
- Green peas (canned - 1 can) - 300 g
- Butter - 1 tbsp. l.
Cut the leek stalk into thin rings and fry on butter in a saucepan with a thick bottom.
Add 200 g green peas.
Add broth. I like it better when I use meat or chicken, but I always cook low-fat broth, from a lot of water and a small amount of meat. The program talked about the broth from the cube. I don't eat them and don't recommend them to anyone.
Cook for 10-15 minutes.
Then strain the soup.
Beat the onion with peas with a mixer until a puree mass.
Pour the strained broth into the saucepan. Add 2 tbsp. l. sour cream, mix, add 100 g of green peas, put on fire to warm up. All! You can eat.
Recipe 3: soup with canned green peas and an egg
Soup can be made with chicken or meat broth, but I prefer a lighter one. vegetable option. I use a slow cooker, but on a regular stove it turns out no worse, though a little longer in time.
- onion - 1 pc;
- carrots - 1 pc;
- potatoes - 2 pcs;
- Bulgarian pepper - half;
- canned peas - 1 can;
- chicken eggs - 3 pcs;
- salt - to taste;
- vegetable oil - 2 tbsp;
- greens - to taste
Finely chop one medium onion and fry in vegetable oil in a multicooker bowl.
I add coarsely grated carrots.
half bell pepper. Fry for a few minutes, stirring occasionally.
In the meantime, I cut a couple of potatoes into strips and also send them to the multicooker bowl.
Now it's the turn of the jar of canned peas along with the juice. Peas are better to take soft and slightly sweet, the soup will turn out more tender.
I add water, I get half a five-liter bowl of a soup multicooker. Salt to taste and select the "Soup" mode. In the finished soup I put greens and three hard-boiled eggs grated on a fine grater.
The soup turns out to be very rich, slightly thick and satisfying, and canned peas and boiled eggs give an unusual taste.
Recipe 4: Green Pea Soup (Step by Step)
I want to share with you delicious and interesting recipe green pea soup. A great option for a child or connoisseurs of mashed soups. A great combination of cream, peas and celery.
- Potatoes 2 pieces
- Green peas 400 grams (frozen)
- Salt to taste
- Cream 200 ml - 20%
- Sederey leaf 2 petioles
- White onion 1 piece
- Butter 2 tbsp. spoons
- Chicken stock 1 liter
Put the chicken broth on the fire and bring to a boil.
Peel potatoes and cut into small cubes.
Peel the white onion and cut into small half rings.
Heat the butter in a frying pan and fry the onion until golden brown.
At this time, cut the celery into thin strips.
Add celery to the fried onions and fry for 3 minutes.
Add chopped potatoes to the boiling broth and cook for 6-7 minutes.
Next, add the fried onions and celery to the potatoes.
In the same pan, in the remaining butter, fry the peas for 10 minutes until `semi-soft`.
Pour half the peas into the broth, cook for another 3 minutes, add salt and freshly ground black pepper.
Using a blender, grind all the components of the soup into a homogeneous mass.
Then add the cream and the remaining whole peas, bring to a boil and pour into bowls. Decorate soup puree with heavy cream and green peas. Everything is ready.
Highly delicious puree soup, delicate texture and creamy taste, I recommend to try.
Recipe 5: Frozen Green Pea Soup
Having prepared creamy green pea soup with cream, you will feel that the taste of this bean in the soup is revealed unusually and in its own way.
The soup has the most delicate texture with a pleasant, barely noticeable aroma of fresh spring peas. Cream is perfect for dressing, giving the soup an even more delicate taste. The dish takes only about 25 minutes to prepare. It is best to cook it at one time, as the warmed soup will not be as tasty.
- 400 ml water or vegetable broth (if you want thicker soup, then use a little less water)
- 190 g green peas (frozen or fresh)
- 1 medium potato
- 2 shallots (if not, you can use leeks)
- 30 g butter
- 30 g cream
- salt, pepper to taste
Finely chopped shallots, fry in butter for about three minutes over low heat.
We shift the fried onions into the pan, where we will cook the soup. We put the diced potatoes there, pour water or broth and cook for about 15 minutes.
Then pour the green peas into the pan and cook for about 7-10 minutes. It is advisable not to cook longer than this time so that the peas do not lose their beautiful color and do not boil.
Next, grind everything with a blender. The chef suggests then straining the soup through a sieve, but since I crushed everything very much with a blender, I skipped this step. You can do as the chef advises to make the soup even more tender.
Then add warm cream to the soup and mix.
The soup is ready! Can be served at the table.
Recipe 6: Green Pea Soup with Cheese
Green peas are a real delicacy for adults and children. It is nutritious and useful. It contains not only vegetable protein, but also quite a lot of fiber. Like all legumes, it is rich in folic acid and B vitamins. Peas are also valuable because almost all of them nutritional properties preserved during storage, including freezing. Frozen green peas have a delicate and sweetish taste, so they take their rightful place in cooking, giving dishes a special piquancy. It makes very delicious soups and one of them is in front of you. This creamy soup is prepared quickly, especially if you have a blender in your kitchen.
- frozen green peas 400 gr
- potatoes 2 pcs
- onion 1 pc
- melted cheese 3 pcs
- vegetable oil for frying 50 gr
- olive oil first pressing 2-3 tbsp.
Cut potatoes into cubes.
Pour boiling water (1 liter), bring to a boil, salt and cook over low heat for 10 minutes.
While the potatoes are cooking, finely chop the onion.
Heat the oil in a frying pan and fry the onion over low heat. Let it brown slightly.
Add the peas to the pot with the potatoes, bring to a boil and simmer for 10-15 minutes.
Release the melted cheese from the foil and break it into pieces. Here processed cheese Friendship, you can use Hochland - it melts better and can be thrown directly into the pan.
Put the pieces of cheese in a separate pan, pour boiling water (1 cup) and dissolve the cheese over low heat until smooth.
When the peas are ready, add fried onions and melted cheese dissolved in boiling water to the pan, bring the soup to a boil and remove from heat.
Blend the soup in a blender until smooth. Carefully! Don't get burned by hot splashes!
Bring the soup to a boil for the last time and taste. Add, if needed, salt. cream soup from green peas ready. When serving, add a little olive oil and croutons to the plate.
A very tender, rich soup with an unusual taste. It is not at all like the soup that we cook from dry peas. Bon appetit!
Recipe 7: Creamy Pea Soup with Cream (with photo)
Soup puree of green peas, fresh mint and cream. Bright cream soup will not leave indifferent neither adults nor children.
- Green peas - 300 g
- Fresh mint - 3 stalks
- Cream - 50 ml
- Water - 0.5 cups
- Salt - 2 pinches
Prepare the green peas for creamy green pea soup. You can use both fresh and frozen peas without first defrosting them. Take only store-bought cream, with a fat content of not more than 30%.
Rinse the green peas in water and pour them into a container: a saucepan, a cauldron or a saucepan. Add a couple of pinches of salt, if desired, you can add a pinch of ground black pepper, dried garlic, thyme.
Rinse two or three stalks of fresh mint and add to the pot as well. (If fresh mint is not available, use dried mint.) Pour in water and boil the peas for 5-7 minutes from the point of boiling.
Take the pot of peas off the stove and remove the mint stems from it.
Put a few teaspoons of peas on a saucer - this is necessary to decorate the soup. Pour the contents of the pan into a deep container and puree with an immersion blender into a homogeneous mass.
Pour the green pea soup into a deep bowl, add the cream. Garnish the cream soup with reserved peas and fresh mint leaves.
Serve the puree soup to the table hot, with black bread toasts.
Recipe 8: Canned Pea Soup with Mint
Canned green pea soup. It turns out really tasty, beautiful and healthy.
Delicate, with sour cream and bacon, it is ideal for a snack, both on a hot day and in winter. A minimum of products, just a few minutes and a drop of desire to please yourself and loved ones - all you need. Since I am giving you a step-by-step recipe with a photo, there should be no difficulty. Try it, you will surely like it!
- Canned green peas - 1 can
- Sour cream 15% - 200 gr.
- Bacon - 150 gr.
- Mint - 1 small bunch
- Olive oil -1 tbsp.
- Ground black and red pepper - to taste
- Salt - to taste
Place green peas in a pot of boiling water.
Add mint (it can be pre-chopped), mix a little and put salt and pepper.
Pour in some olive oil.
Stirring, keep on the stove until boiling.
We dilute a little water with a ladle into a clean, dry container, and cool the peas slightly and beat them into an airy beautiful puree using a blender.
This is how you should be.
Fry the bacon in a skillet until crispy.
Pour mashed peas into portioned bowls or saucers, pour sour cream and put bacon on top. You can eat, bon appetit!
Recipe 9: Creamy Frozen Pea Soup (Step by Step Photos)
- 400 gr Green peas
- 2-3 sprigs Mint
- 2-3 sprigs of parsley
- 30 gr Butter
- 100 ml Cream (20%)
- to taste Salt, sugar
Green peas have long been out of the category of summer vegetables, they are freshly frozen all year round. Usually packed in convenient "volumes", 400-500 grams each. Just for one time. By and large, you don’t even need to defrost it, it will cook quickly and efficiently anyway.
Mint, the herb of Aphrodite, is a strong and well-known aphrodisiac. Not only is it perfectly refreshing in the heat, but it is also incredibly useful. And in general, given the monotonous and meager diet, you need to pay attention to fresh herbs, and consume it all year round. Vitamins, you know.
Wash the greens (mint and parsley) thoroughly, cut off all the leaves, and discard the stems. Chop the greens very finely. Put everything together with green peas in a saucepan.
Add 1 tsp. with the top of sugar, salt to taste and pour cold water so that it barely covers the peas. Sugar is necessary, it does not allow the peas to change color during cooking. Otherwise, green pea soup will become the way we see peas in a jar when we prepare Olivier salad - gray-olive, unappetizing.
Put the pan on the fire, bring to a boil, and cook over low heat for 15 minutes. During this time, the peas will be completely ready. By the way, to decorate the green pea soup, leave 1 tbsp of boiled peas. Just postpone.
Drain the broth into a separate bowl, and transfer the peas with herbs to a chopper or blender. Make pea puree. It is important that the shells of the peas are ground; to be sure, you can rub the peas through a sieve. The presence of remnants of pea shells in mashed potatoes is absolutely unacceptable.
Transfer the pea puree to a bowl. Add to pea puree butter, cream and half of the broth that remained after cooking.
Put the saucepan on the fire, and, stirring constantly, bring to a boil. If the soup is too thick, add more broth. In fact, usually the whole decoction is used. The consistency is up to you, green pea soup can be quite thick.
Boil green pea cream soup on the smallest fire for no more than 5 minutes, it is advisable to stir continuously.
Cream of green pea soup is ready. Arrange on plates, garnish with a sprig of mint, peas and 1 tbsp. cream. Serve soup with toasted white bread or crackers.
Recipe 10, Step by Step: Creamy Green Pea Soup
This time we will try to cook another kind of mashed soups. The dish is called so - soup-puree from green peas. The cooking process is not too long and will require you to spend little money on the ingredients.
- Actually green peas 450 grams
- Butter 50-70 grams
- Garlic 1 clove
- Cream 22% 150 ml
- Chicken broth 500–600 ml
- Greens 1 bunch
- Sour cream 50 grams
- Ground pepper to taste
- Salt to taste
Using a knife, we try to carefully chop the garlic as small as possible. Alternatively, a garlic crusher could be used, but in this case, the garlic itself loses most of its essential oils. Cutting it with a knife - we save the very essential oils almost in the same amount.
Place the butter in a heavy bottomed saucepan and heat it up. We are waiting for it to completely melt. Then add garlic and green peas. Cover with a lid and simmer over low heat for 5-7 minutes.
After 5 minutes of stewing peas in butter - add to the pan chicken bouillon, salt, pepper. Then add heat to medium and cook for another 10 minutes. Then remove from heat, let the creamy-pea mass cool, after which we place its mass in a blender and beat until a puree is formed.
After the blender, pour the green puree into the saucepan again, stirring constantly, slowly pour in the cream and heat the soup a little, without boiling.
Pour our puree soup into bowls, decorate with sprigs of herbs and sour cream. Everything, our puree soup is ready, we serve it at the table. Bon appetit!
In winter, when it is almost impossible to find fresh green peas, its carefully frozen or canned counterpart can come to the rescue. It will be possible to use such peas anywhere and any way, but we, in the recipes below, will make several delicious soups based on canned beans.
Canned Pea Soup - Recipe
Ingredients:
- - 230 g;
- olive oil - 30 ml;
- carrots - 110 g;
- white onion - 95 g;
- celery (stalk) - 70 g;
- ham or bacon - 85 g;
- laurel leaf;
- water - 1.2 l.
Cooking
Heat a small amount of olive oil in a saucepan and use it to sauté the basic soup vegetables: diced white onions, carrots and celery. When the vegetables are half cooked, it's time to add some ham or bacon to them, which will make the taste and aroma of the soup a little more smoky. When the meat is browned, put a bay leaf, mix everything thoroughly, pour in the peas (it is possible along with the liquid) and fill everything with water. Cover the soup bowl with a lid and simmer for half an hour.
Cream soup with canned peas
Ingredients:
- canned peas - 320 g;
- vegetable broth - 1.2 l;
- white onion - 85 g;
- garlic clove;
- cream - 90 ml;
- olive oil;
- mixture of dried Italian herbs.
Cooking
In hot oil, fry canned peas with onions and provencal herbs. After a couple of minutes, add a clove of garlic passed through the press to the pan and wait another 30 seconds. We transfer the contents of the pan to a saucepan and pour vegetable broth. Since we have already prepared the broth, and the peas are soft, it will not take long to keep the dish on the fire, literally 7-10 minutes. Now it's time to puree 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 a little heavy cream into it right before serving.
Chicken soup with canned peas
Ingredients:
- olive oil - 30 ml;
- white onion - 75 g;
- Bell pepper- 90 g;
- garlic - 4 cloves;
- 300 g;
- chicken broth - 3 l;
- dried oregano, cumin - 4 g each;
- canned peas - 850 g.
Cooking
Heat the olive oil in a frying pan, fry finely chopped onion and sweet pepper on it. When the onion becomes transparent, put the garlic cloves and dried herbs passed through the press to the vegetables. As soon as you hear the aroma, mix the contents of the brazier with peas and pour in the broth. Cook over low heat for 15 minutes.
While the soup is cooking, take care of the chicken. Blind out minced chicken small meatballs and boil them in hot broth until fully cooked.
Pea soup with canned peas
Ingredients:
Cooking
Fry the bacon slices in a pan, waiting for all the fat to be rendered from them. On the resulting fat, we sauté the diced soup vegetables, and after 6 minutes of frying, pour them with white wine and wait for the moment when all the liquid has completely evaporated. We put peas to the vegetables, pour the contents of the pan with broth and cook for 12-15 minutes over medium heat. Add milk to the broth, beat the soup with a blender in a puree and pass through a sieve for greater uniformity. Ready soup reheat and mix with dill. Serve with white bread croutons.
