"Three in one" - that's how it can bedescribe pea soup: tasty, healthy and economical. Perhaps that is why there are countless recipes for pea soup. And you, most likely, are also familiar with more than one recipe for this democratic dish. But did you know that each pea soup recipe has the right to interpretation? And even pea soup puree can be prepared in at least six different ways. More precisely, not ways... The method is one, but the result is different. Because each soup has its own exclusive recipe. Don't believe me? Then choose a recipe to your taste and try to prepare pea soup puree, which will not leave anyone indifferent.
Pea soup in Georgian style
This recipe does not claim to benational Georgian dish. However, certain notes and even motifs of Georgian cuisine are present in it, which makes the soup itself piquant, and its taste unique. The soup is prepared without meat and without the usual smoked meats. But due to the abundance of spicy greens and aromatic dried spices, it has an indescribable taste. Ingredients:
- Dry peas - a pound;
- Onions - 1 head;
- Garlic - 3 cloves;
- Ground coriander - half teaspoon;
- Cumin (seeds) - half a teaspoon;
- Hops-Suneli;
- Ground black pepper;
- Cilantro;
- Dill;
- Salt;
- Adjika.
Preparation:Pour the washed peas into a three-liter saucepan and fill with cold water (use three times as much water as peas). Peel the onion, chop finely and add to the peas. Then put the saucepan on the fire and cook until the peas are completely (and finally) ready. As a result, the onion and peas should turn into “almost puree” already during the cooking process. While the peas are cooking, chop the washed and dried greens: a bunch of cilantro and half a bunch of dill; chop the garlic. Carefully crush the cooked peas with a masher and boil again. As soon as the soup boils, remove the saucepan from the fire, put the greens and garlic into the soup, as well as two pinches of pepper and a mixture of hops-suneli and half a teaspoon of caraway and coriander. Add hot adjika and salt to taste.
Pea soup with croutons
A recipe for a very filling and rich soup.And if the first recipe brings to mind Eastern cuisine, then this soup will evoke strong associations with hospitable Ukraine, where pork fat is still held in high esteem. Ingredients:
- Dry peas - 200 g;
- Boiled pork - 100 g;
- Pork fat (fresh or salty) - 50 g;
- Carrots - 1 piece;
- Onion - 1 pc .;
- Root of parsley;
- Meat broth - a quarter of a glass.
For croutons:
- White bread;
- Butter.
Preparation:Rinse the dried peas, cover with cold water and cook until soft. Wash, peel and finely chop the carrots and parsley root (amount to taste). Chop the onion. Cut the pork fat into cubes and place in a hot frying pan. Fry the lard until the fat melts and the pieces of lard turn into cracklings. Remove the cracklings from the frying pan and add the chopped roots and onion to the melted fat. Sauté them until done and mix with the pork cracklings. Pass the boiled peas through a sieve (or puree in a blender), dilute with pea broth and add salt. Lightly fry the flour in a dry frying pan and, mixing with the broth, prepare a white sauce. Add this sauce, sautéed roots and pork cracklings to the cream soup. We make croutons from white bread by frying the bread pieces in butter. Serve the soup with croutons and boiled pork.
Green soup with garlic
And this recipe is for those who love spicy soups, andgarlic at all. And another distinctive feature of this soup is green peas. If you have never cooked soup from fresh or frozen green peas, then it's time to try. Ingredients;
- Frozen green peas - 800 g;
- Onions - 1 head;
- Garlic - 2 heads;
- Vegetable broth - 1 l;
- Butter - 100 g;
- Cumin - 1 tablespoon.
Preparation:First, prepare the garlic for the soup: place the unpeeled garlic heads on a baking sheet sprinkled with vegetable oil and bake (about twenty minutes) in the oven. Cool the garlic, separate into cloves and peel. Melt the butter in a frying pan and fry the chopped onion in it. Add cumin, green peas and garlic to the fried onion. Fry everything together for a couple more minutes, transfer the fried mixture to a saucepan and pour in the broth. Cook the soup for ten minutes. Puree the finished soup using a sieve or blender, add salt and spices to your taste. Serve the cream soup with crispy croutons and sour cream.
Pea cream soup
This soup has a delicate creamy consistency. And the recipe is quite simple, despite the exquisite appearance and taste of the soup. Ingredients:
- Dry peas - 1 glass;
- Carrots - 1 piece;
- Onion - 1 pc .;
- Potatoes - 3 pieces;
- Salt, greens, garlic and smoked meat (bacon, sausage) - to taste.
Preparation:Wash the peas and pour in two liters of cold water. Put the pan on the fire and cook the peas until soft. Meanwhile, wash and peel the potatoes and carrots. Cut the potatoes into small cubes, grate the carrots on a coarse grater, and chop the onion. Add the chopped vegetables to the peas and cook until the vegetables are ready. Turn the resulting soup into a cream soup using a blender or mixer, season with salt and finely chopped herbs. Serve with smoked meats and garlic.
Pea soup puree for children's menu
We are all about ourselves, yes about ourselves, and about the children's menu andcompletely forgotten. But peas are also good for children (though only for those who are over a year old). Therefore, we offer you a recipe for pea soup-puree, which is not distinguished by a spicy taste, nor the presence of fatty meat or smoked meats, nor an abundance of seasonings. That is why this recipe is perfect for a children's menu. Ingredients:
- Frozen peas;
- Water;
- Salt.
Preparation: Pour cold water over the green peas and cook until soft. Rub the cooked peas through a sieve, season with butter and salt and boil the soup again.
Pea soup with olives
This recipe will dilute the taste of peas with the piquant taste of olives. And for a richer "bouquet" we will add fresh pepper and tomato to the peas. Ingredients:
- Dry peas - half a glass;
- Bulgarian pepper - 1 piece;
- Olives canned - half cans;
- Carrots - 1 piece;
- Tomato - 1 piece;
- Salt and pepper.
Preparation:Wash the peas, cover with cold water and cook until soft. Peel and grate the carrots. Cut the washed tomato into cubes. Remove the seeds and membranes from the pepper, wash and cut into cubes. Fry the vegetables in butter or vegetable oil. Remove the olives from the jar and chop finely. Add the fried vegetables to the boiled peas and grind everything in a blender. Bring the soup to a boil again, season it with black pepper, salt and chopped olives. Serve with croutons of white bread. Here are different ways to cook pea soup-puree. And it will turn out exclusively pea or spicy and hot, lean or rich and meaty, but it will definitely be tasty, healthy and economical. Choose a recipe and cook the soup, cook with pleasure. And enjoy your meal! We recommend reading:
