Step-by-step recipe for making pureed pea soup. Making creamy pea soup

Cream of pea soup is a hearty lunch dish with a pleasant smooth texture and delicate flavor. Additionally, you can enrich the taste with spices and spices, but there should not be too much of them. In addition to the main ingredient, you can add potatoes, classic vegetable fried carrots and onions, or add sweet peppers and tomatoes to this soup. You can also make soup based on broth from meat or smoked meats.

Ingredients

• 4 tbsp. l. split peas
• 2 potatoes
• 1 onion
• 1 carrot
• 1 tbsp. l. vegetable oil
• 1/2 tsp. salt
• 1 liter of water
• 2 pinches of thyme
• spices to taste
• 50 ml light fat cream

Preparation

1. Split peas should be thoroughly washed, poured into a colander, and then soaked in cool water for 20 minutes. At the same time, you can set the broth to boil.

2. Peel a small onion and finely chop it. The carrots also need to be peeled and cut (grated).

3. Peel, wash and chop the potatoes as desired, but not too large.

4. Heat the frying oil in a frying pan and fry the onions and carrots over low heat for 4-5 minutes, stirring.

5. Place the chopped potatoes in a saucepan, add the peas and roasted potatoes there too.

6. Fill everything with water or broth, add salt, herbs, spices. Bring to a boil, skim off the foam and simmer the soup for 30–35 minutes. If you doubt that the peas will be ready during this time, then you can set them to cook in advance, and then add all the vegetables to them.

7. Puree the finished soup using a blender. You can immediately drain some of the broth, and then adjust the thickness of the soup by adding it back.

It is considered one of the most popular dishes. It is especially loved in Holland, France and Germany. To appreciate this product, you need to learn how to prepare it correctly, taking into account all the features and subtleties of the process.

Green pea soup

The technology for preparing any cream soup is that its main ingredients must first be boiled. After this, they should be thoroughly crushed, and then diluted with broth (or cream), adding the necessary spices. The product is soft, tender and very tasty. The peculiarity of this dish is that it is delicious both hot and cold. And cream of pea soup is no exception in this matter. It's easy to prepare. The simplest recipe calls for the following ingredients: 400 grams of green peas, salt, 100 milliliters of cream (preferably 20%), sugar, one and a half tablespoons of butter, as well as three sprigs of mint and parsley.

You need to start preparing cream of pea soup with the main product. To do this you need:

1. Place a measured amount of peas (frozen or fresh) into the pan.
2. Add chopped herbs, salt (to taste) and 25 grams of sugar.
3. Pour water over the ingredients so that it covers them just a little, and put the pan on the fire. Then, after boiling, cook over low heat for a quarter of an hour.
4. Pour the broth into another container and grind the products in a blender. The finished soup should not contain pea shells, so many housewives prefer to use a sieve for this.
5. Transfer the resulting puree into a saucepan, add cream, butter and put it back on the stove. The composition should be moderately thick. Otherwise, you can add a little broth.
6. After boiling over low heat, the soup should cook with constant stirring for about 5 minutes.
7. Add oil to the finished product and let it sit for a while.

In a bowl, the soup can be decorated with a sprig of fresh herbs.

Delicate and light

There is another interesting recipe according to which you can prepare the easiest pea cream soup. One serving contains only 175 kilocalories. Despite this, the aromatic and tasty dish lifts your spirits and energizes you for the whole day. True, to prepare such a soup you will need a certain set of ingredients: for 300 grams of green peas (frozen) - 1 onion, 3 tablespoons of butter, a glass of water, 1 stalk of fennel, one and a half glasses of broth (chicken), 1 small head of lettuce, half a teaspoon of salt and ground black pepper and three-quarters of a teaspoon of fennel seeds.

In this case, all actions must be performed in the following order:

1. First, you need to melt the butter in a saucepan, and then add the chopped onion and fennel, cover with a lid and leave for about 6 minutes.
2. Add lettuce cut into thin strips.
3. Pour water (or broth) over everything, bring to a boil and cook for 5 minutes over low heat.
4. Pour the resulting mixture into a blender, add salt, fennel seeds, pepper and turn it all into a homogeneous mass.

This soup should be served hot, garnished with herbs. If the mixture has cooled down after processing, it can be reheated by pouring it into a saucepan.

Celebration of taste

To make it more flavorful, you can add various vegetables. This will only benefit the dish. In addition, canned peas are used in this case to speed up the cooking process. For this recipe you will need the following required products: 200 grams of canned peas, a glass of broth (meat or chicken), an onion, 30 grams of flour, salt, 40 grams of butter, 1 carrot, ground black pepper, dill, garlic, a couple of slices of rye bread and 17 grams of vegetable oil.

You need to prepare this soup in stages:

1. Beat peas from a jar (without water) with a mixer into a thick foam.
2. Chop the onions and carrots, and then lightly fry them, adding butter to the pan.
3. Add flour to the pan and, stirring well, heat everything together for another 3 minutes.
4. Pour the broth into the pan, and then add both prepared masses to it. After the mixture boils, it needs to cook for 5 minutes.
5. Cut the bread into small pieces, and then fry them in oil with garlic.

Before serving the dish, put some greens and a few freshly prepared croutons on each plate.

Extra flavor

Pea is especially tasty. However, the technology for its preparation will be somewhat different. But more on that later. First you need to collect all the necessary components on the workbench: 300 grams of potatoes, 0.5 kilograms of smoked ribs, a glass of split dried peas, 1 carrot, 50 grams of butter, 1 onion, 50 grams of green peas, a little ground pepper, curry, two tablespoons spoons of chopped parsley and salt.

To prepare this soup you need:

1. First, dry peas must be washed thoroughly, and then filled with water and left for some time to swell.
2. Chop the ribs into portions, place in a saucepan, add water and cook for 10 minutes after boiling.
3. After this, the broth must be drained. Add more water (2.5 liters) to the pan and cook the ribs until the meat comes off the bone freely.
4. Half an hour before the end of cooking, add peeled and cut potatoes into the boiling mixture.
5. Sauté grated carrots and finely chopped onions in oil and then add them to the boiling soup along with a pinch of curry. In this composition, the mixture should boil for another 4 minutes.
6. Boil green peas separately.
7. Gently strain the soup.
8. Grind the grounds with an immersion blender.
9. Dilute the resulting mass with broth, add salt, add green peas and bring to a boil again.

When serving the dish on the table, you need to put several pieces of meat cut from the bone into each plate.

A vegetarian's dream

Those who do not eat animal products should really like the original and incredibly tasty creamy pea soup. A recipe with a photo will make it possible to follow each stage of the cooking process step by step. You will need few ingredients for such a dish: for 200 grams of green peas - a clove of garlic, 2 liters of water, salt, half a leek and 17 grams of vegetable oil.

To get the desired result, everything must be done strictly according to technology:

1. First, green peas should be boiled separately until tender. If using a dry product, it must first be soaked.
2. Finely chop the garlic and cut the onion into thin rings. Fry the products together in vegetable oil.
3. Grind the peas along with the prepared vegetables in a blender with the addition of salt.
4. Before eating, add sour cream and some crackers to each plate.

If desired, you can further highlight the delicate taste of the soft soup by adding some finely chopped fresh vegetables (bell pepper or tomato).

Europeans tend to prepare soups that are not the same as ours, but either puree soups or just broth with croutons, bread, and toast. Each dish has its own recipe. For example, the French love puree soups. They make them thick and rich. They are very good for the stomach. Especially with water or light secondary broth, and rich ones give energy and strength.

Today we will prepare a quick creamy pea soup

Boiled vegetables for puree soups are either manually rubbed through an iron sieve or ground in a blender. Look on the Internet for recommendations from nutritionists; cream soups are the best thing that can be offered to an organism that has failed for one reason or another. The soup is easily digestible, and you will get the maximum nutrients from the peas and other vegetables included in its composition.

Cream is often added to such dishes; they are tasty and nutritious with eggs. More often, the white is separated from the yolk and only the healthy yolk is used to prepare the soup.

The technology is clear and simple. Boil all the vegetables and peas. Rub through a sieve. Then grind in a blender. Place in boiling broth, and after a while the cream soup is ready!

What products are used for such dishes? All cereals and seasonal vegetables. Look in the refrigerator. Any vegetables you can find will do. The dish will have an original taste.

And the recipe is quite simple. Add your favorite spices to it. A dish made from green (fresh or frozen) peas cooks quickly, and a little longer from whole peas.

Where did the fashion for such soups come from and who came up with the recipe? In the 19th century, ladies loved to eat soup with a similar delicate consistency in company and leisurely engage in small talk.

Those times are in the past, but the fashion for cooking remains. Each housewife modifies the recipe to her own taste. With constant consumption, such soups will give you health until old age.

Chefs know that there are 6 main ways to prepare pureed pea soup. Today we will look at one. In any case, lovers of this first course, without hesitation, cook as they are accustomed to, and enjoy eating the rich, aromatic soup. Consider a recipe that is whipped up with canned peas. Try our recipe today, and you will not remain indifferent to such deliciousness!

Compound

• 200 g green canned peas;
• 250 ml chicken, beef or any other broth;
• 40 g butter;
• 1 medium carrot;
• 1 large onion;
• 1 tbsp. l. flour;
• a bunch of dill;
• a pinch of ground black pepper;
• 2 slices of rye bread;
• 1 tbsp. l. sunflower, corn or olive oil;
• 2 cloves of garlic;
• salt to taste.

Cooking

Makes 3 servings. Cooking for 1 hour.

1. Open a can of green peas. Drain the liquid. Take a mixer. Attach the vegetable attachment and beat the peas in an iron bowl until smooth.
2. Rinse carrots and onions under running cold water. Cut both vegetables into small cubes.
3. Take a frying pan. Place it on high heat. When hot, put a piece of butter in there to melt. Add finely chopped vegetables and sauté until they turn golden brown.
4. Add flour to the same vegetables. Stir everything thoroughly. Let vegetables simmer for at least 3 minutes. fried.
5. When the broth is ready, add the tender mixture of canned peas and sautéed vegetables with flour.
6. Stir everything constantly, let it boil. After boiling, 5 minutes should pass. Don't forget to stir. Make the fire under the pan low.
7. Make a simple cream soup recipe. It's very good with toast. You can buy store-bought ones, but it’s better to make your own. They will be softer and in a flavor you like, such as mushroom seasoning. Place the frying pan over high heat and add sunflower, corn or olive oil. Let it warm up. Quickly cut rye or wheat bread into small squares or strips. Place future croutons to fry in hot oil on all sides. Squeeze the garlic here through a garlic press. Stir the croutons so they don't burn and soak in the garlic. When browned, remove to a plate.
8. Pour creamy soup into a plate for everyone, and sprinkle finely chopped herbs on top and add croutons.

Garlic donuts, which can be purchased at the store, or warm toast are also perfect for this first course. We bet that you have already forgotten this taste of childhood - pea soup. It's time to remember. Buy the missing ingredients and prepare cream of pea soup today. This is a simple and tasty dish.

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Usually, various cereals and legumes are used to prepare first courses; pea soup is especially tasty and rich. At first glance, this is the simplest dish and there is nothing unusual in it, but cream of pea soup with bacon is something special. We invite you to try a simple soup recipe for every day.

Beef bones will be used to prepare the broth; they will allow you to prepare a rich and very tasty pea soup. A little cooked bacon can be added to each serving before serving, along with chopped green onions. Don't be afraid to experiment; your culinary creation will be appreciated by your loved ones.

Taste Info Cream soup / Pea soup

Ingredients

• dry peas - 400 g;
• beef bones (for cooking broth) - 500 g;
• smoked bacon - 200 g;
• potatoes - 4 pcs.;
• shallots - 2-3 pcs.;
• refined oil – 20 ml;
• water - 2-3 l;
• salt, garlic, pepper mixture - to your taste;
• bay leaf - 2 pcs.

How to make Creamy Pea Soup with Bacon

Prepare the legumes first. Place in a large bowl and cover with cold water. Periodically rinse the beans and refill with new, clean water. In order for the peas to swell, you need to soak them for about 2-3 hours.

This first dish can be prepared either with water or with meat broth. Place the washed bones in a deep, thick-walled saucepan, pour in a tablespoon of vegetable oil. Fry everything over high heat for 10-15 minutes. If you are preparing soup with water, then at this stage you can add peas.

Pour the required amount of water into the pan, put it on the fire, and let the broth cook. For flavor, add bay leaf and peeled shallots to the broth. If you have celery root and parsnip, you can add them for flavor, then remove them after making the broth. Skim off the foam after boiling and cook for about 40 minutes. There is no need to add salt to the broth at this stage.

Then remove the beef bones from the pan and add the peas. Continue cooking.

Place the bones on a plate, you can remove the meat and add it to soup or prepare other dishes from it, for example, make a filling for pancakes.

Cut the peeled potatoes into cubes and add to the contents of the pan.

Cook the peas over low heat until softened, about 30-40 minutes. Skim off any foam that forms on the surface of the broth. Once the peas have become soft, you can move on to the next stage of cooking.

Using an immersion blender, purée the soup directly in the pot.

Place the pan on the fire and bring the cream soup to a boil, add salt and spices to taste. The cream of pea soup is ready, cover it with a lid.

Cut the smoked bacon into thin strips.

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Fry the bacon until crispy. While frying, add a few cloves of garlic.

Ladle the cream of pea soup with meat and bacon into bowls and add a little fried bacon to each bowl.

Serve fragrant, crispy white bread croutons with hot soup. Enjoy your meal!

Cooking tips

• To give the dish a more delicate creamy taste, add a little medium-fat cream.
• Both split and whole peas can be used to make soup.
• After frying the pork, place it on a paper towel to remove excess fat.

To prepare cream of pea soup, it is more convenient to use split peas; they boil faster than whole ones. Delicate and healthy creamy pea soup has a creamy texture and creamy taste. They are provided by the cream in the cream of pea soup, and turmeric gives the first dish a cheerful yellow tint.

Ingredients for cream of pea soup:

• 1.5 cups split peas (mixture of yellow and green)
• 2.5 liters of water
• 2 potato and carrot tubers
• onion head
• 50 ml heavy cream
• dill, parsley
• 1 teaspoon turmeric
• 1 tbsp. spoon of corn oil
• toast

Cream of pea soup, recipe

To prepare creamy pea soup, rinse dried peas, cover with cool water and leave for three hours; you can soak for a longer time.
Drain the liquid, rinse the split peas, transfer to a saucepan, and again pour cold water above the level of the peas a couple of fingers.
Place peeled and chopped potatoes there. Bring the broth to a boil and cook the vegetables for about half an hour.

Peel the carrots, wash them, grate them on a coarse grater. Peel the onion and chop.

Heat vegetable oil in a frying pan, add turmeric, fry for a few seconds. Add carrots and onions to the turmeric and stir. Simmer the vegetables over low heat until tender, and then transfer them to the pan with the soup.

At the end of cooking, add salt and pepper to the pea soup and cool slightly. Pour into a blender or use an immersion blender and whip the pea soup right in the saucepan until creamy, add cream.

In a saucepan, bring the cream of pea soup to a boil, turn off the burner.
Serve cream of pea soup with herbs. You can sprinkle grated cheese on a plate and add croutons. It turns out very tasty, satisfying and tender.

Regular lean pea soup is even easier to prepare without using a blender. Read the recipe.