"Three in one", - that's the way it is possibledescribe the pea soup: both tasty, and useful and economical. Probably, that's why the recipes for pea soup are innumerable. And you, most likely, are also familiar with far more than one single recipe for this democratic food. Do you know that every recipe for pea soup has the right to interpretation? And even pea soup puree can be cooked in at least six different ways. More precisely, not in ways ... The way is one, but the result is different. Because each soup has its own exclusive recipe. Do not believe me? Then choose a recipe to your taste and try to cook soup-puree from peas, which will not leave anyone indifferent. 
Pea soup in Georgian style
This recipe does not claim to be a nationalGeorgian food. However, certain notes and even motifs of Georgian cuisine are present in it, which makes the soup itself spicy, and its taste is unique. Soup to cook without meat and without the usual smoked foods. But due to the abundance of spicy greens and aromatic dried seasonings has simply 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 out the washed peas into a three-liter pan and pour cold water (three times more peas in volume). The bulb is cleaned, finely shredded and added to the peas. Then put the pan on the fire and cook until the full (and final) readiness of the peas. As a result, onions and peas already in the process of cooking should turn into "almost puree". While the peas are brewed, shinkle washed and dried greens: a bunch of coriander and half a bunch of dill; chop the garlic. Ready cooked peas gently suppress cracker for puree and once again boil. As soon as the soup boils, we remove the pan from the fire, put greens with garlic in the soup, as well as two pinches of pepper and a mixture of hops-suneli and half a teaspoon of cumin and coriander. Spicy adzhika and salt are added to taste. 
Pea soup with croutons
The recipe is a very hearty and rich soup. And if the first recipe brings thoughts about the eastern cuisine, this soup will lead to strong associations with hospitable Ukraine, where to this day in honor the lard of lard. 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 toast:
- White bread;
- Butter.
Preparation: Dry peas are washed, poured cold water and cook until soft. Carrots and parsley root (quantity - to taste) we will wash, we will clean and we will cut small straws. Shred the onion. Pork fat is cut into cubes and laid out on a hot frying pan. Fry the fat so that the fat is drowned, and the slices of fat are turned into cracklings. We remove the cranberries from the frying pan, and put the sliced roots and onions in the melted fat. Passer them until ready and mixed with pork fries. Cooked peas are passed through a sieve (or we rub in a blender), diluted with pea broth and salt. Flour a little fry in a dry frying pan and, mixing with the broth, prepare a white sauce. This sauce, pasteurized roots and pork cracklings spread in soup-puree. From white bread, we prepare toast, frying bread pieces in butter. We serve soup with croutons and boiled pork.
Green soup with garlic
And this recipe for lovers of sharp soups, andgenerally garlic. And one more 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, cook the garlic for soup: unpurified heads of garlic we put on a baking sheet, sprinkled with vegetable oil and bake (about twenty minutes) in the oven. Garlic cool, divide into denticles and clean. Butter the butter in a frying pan and fry on it chopped onions. In the fried onions add cumin, peas and garlic. Fry all together for another couple of minutes, put the fry in the pan and fill it with broth. Cook the soup for ten minutes. Ready soup is brought to the state of mashed potatoes with the help of a sieve or blender, salt and add the spices at your discretion. We serve soup puree with crispy croutons and sour cream. 
Pea cream soup
This soup has a delicate creamy consistency. And the recipe for its preparation is quite simple, despite the refined look 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: Peas washed and poured with 2 liters of cold water. We put the pan on the fire and cook the peas until soft. In the meantime, mine and peel potatoes and carrots. Potatoes cut into small cubes, carrots rubbed on a large grater, onion shred. Crushed vegetables are added to the peas and cook now until the vegetables are ready. The resulting soup is transformed into soup with a blender or a mixer, seasoned with salt and finely chopped greens. We serve with smoked meat and garlic.
Pea soup puree for children's menu
We are all about ourselves, but about ourselves, but about the children's menu andforgot at all. And in fact peas and for kiddies are useful (the truth, for those which already more year). Therefore, we offer you a recipe for pea soup, puree, which is not distinguished by its sharp taste, nor the presence of fatty meat or smoked products, nor an abundance of seasonings. That's why such a recipe is perfect for a children's menu. Ingredients:
- Frozen peas;
- Water;
- Salt.
Preparation: Fill with cold water green peas and cook it until soft. The cooked peas are wiped through a sieve, seasoned with butter and salt and boiled again the soup.
Pea soup with olives
This recipe will dilute the taste of peas with the piquant taste of olives. And for a more saturated "bouquet" we add to the peas also a fresh pepper with a tomato. Ingredients:
- Dry peas - half a glass;
- Bulgarian pepper - 1 piece;
- Olives canned - half cans;
- Carrots - 1 piece;
- Tomato - 1 piece;
- Salt and pepper.
Preparation: Peas washed, pour cold water and cook until soft. Carrots are cleaned and three on a grater. The washed tomato is cut into cubes. We remove the pepper from seeds and partitions, mine and we also cut them into cubes. Fry vegetables in cream or vegetable oil. Remove the olives from the jar and chop it finely. Add the fried vegetables to the cooked peas and chop everything in the blender. Once again we give soup to boil, season it with black pepper, salt and sliced olives. Served with croutons of white bread. That's how you can cook pea soup in different ways. And it will turn out to be exclusively peas or spicy and sharp, lean or rich in meat, but necessarily tasty, useful and economical. Choose a recipe and cook the soup, cook with pleasure. And a pleasant appetite for you! We advise you to read:
