Green pea soup puree. For lovers of not only tasty food, but also beautiful: green pea soup puree. Recipe options. Creamy Frozen Green Pea Soup

Green pea soup has an unusually delicate taste - canned, fresh, frozen! Prepare soup puree with cream or mint.

Peas give a slightly perceptible sweetness, in combination with sour tomato puree, vegetable fried 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. We filter the finished broth, choose the 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.

We lay out the 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, with 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. Everything! You can eat.

Recipe 3: soup with canned green peas and an egg

The soup can be made with chicken or meat broth, but I prefer a light vegetable version. 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

1 medium onion finely chopped and fried vegetable oil in the multicooker bowl.

I add coarsely grated carrots.

Half a 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 a delicious and interesting recipe for green pea soup puree. 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.

Very tasty creamy soup, delicate texture and creamy taste, I recommend trying it.

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. 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 folic acid and vitamins of group B. Peas are also valuable because almost all of its nutritional properties are 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 tasty 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
• extra virgin olive oil 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 is Druzhba processed cheese, you can use Hochland - it melts better and can be thrown directly into the pan.

Put the pieces of cheese in a separate saucepan, 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. Green pea cream soup is ready. When serving, add a little to the plate olive oil and crackers.

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 give you step by step recipe with a photo, there should be no difficulties. 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 gone from the category of a summer vegetable; they are fresh-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 butter, cream and half of the broth that remained after cooking to the pea puree.

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 chicken broth to the pan, 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.

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!

Ingredients:

1. Canned green peas - 1 can

2. Sour cream 15% - 200 gr.

3. Bacon - 150 gr.

4. Mint - 1 small bunch

5. Olive oil -1 tbsp.

6. Black and red ground pepper - to taste

7. Salt - to taste

You can adjust the proportions of the ingredients yourself, focusing on your preferences. As for sour cream, its fat content is not important, if you want to get it, then use a product with a lot of fat.

We will prepare all the products by laying them out on the work surface so that it is more convenient for us to take them.

Cooking method:

1. Put green peas in a pot of boiling water.

2. Add mint (it can be pre-chopped), mix a little and put salt and pepper.

3. Pour in some olive oil.

4. Stirring, keep on the stove until boiling.

5. 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.

6. This is how you should succeed.

7. Fry the bacon in a pan until crispy.

8. Pour mashed peas into portioned bowls or saucers, pour sour cream and put bacon on top. You can eat, bon appetit!

Try to break away from tradition and cook such a soup in a new way, for example, instead of bacon, put sausage, chicken breast (boiled or fried), meat - rabbit, pork, beef, or some mushrooms. Sometimes I want to diversify the taste and look of this dish, then I add more fresh vegetables to it - bell pepper, tomatoes, onions.

Since I love spicy food, I often use spices - ginger, red pepper, or even just a little bit of mustard.

Next time, you can add sour cream, cream, or some natural Greek yogurt while mashing.

From above, some sprinkle such dishes with chopped nuts - pistachios, walnuts or any other.

If you like it, then prepare a soup-puree of frozen peas with cream - you get a very delicate and at the same time rich taste.

Put more in the finished soup - parsley, basil, dill, onion, rosemary, this will improve the characteristics of the dish. On a hot day, you can make it from frozen vegetables or add some ice.

By the way, instead of ordinary water, you can use white wine for it. If you don't want to add ice, then wine can be used in the mashing process. The main thing here is not to get carried away, otherwise after the whole bottle you can forget what you are doing in the kitchen.

Video recipe for pumpkin soup:

Additionally, it would be nice to serve croutons or croutons. To make them is elementary - cut white or rye bread (preferably stale) into cubes of about 2 cm and fry in a small amount of oil or simply dry on a baking sheet in the oven.

The soup will have an interesting taste if you take Borodino or other bread with spices for croutons. Some add garlic, tomato paste.

Cook only from fresh and high-quality products and with love - then everything will turn out perfectly! Subscribe to the blog, share this recipe with your friends for a chance to win cash prizes!

V ancient world, peas served as food for the poor, but already in the Middle Ages in Europe it has become a delicacy, and pea dishes began to decorate the meals of noble and wealthy people.

Green peas came to Russia only in the 18th century, but quickly gained popularity, became a full-fledged food, and began to be used in more complex combinations.

You need to know that peas contain a lot of potassium, phosphorus, magnesium and calcium, and in terms of protein content it can compete with meat, pea amino acids have many similarities with animal proteins.

In addition, peas are very useful, because contains a significant amount of vitamins A, B and C, and the abundance of carbohydrates makes it a kind of strong energy.

Peas are a very effective antioxidant, as a result of which they are used to prevent the formation of cancerous tumors.

In addition, peas are extremely effective in the prevention of obesity and anemia, and can also improve the functioning of blood-forming and circulatory organs and allow you to control the digestion process.

The preparation of soup does not require special skills, it can serve as an excellent first course for lunch, or, if desired, an independent dinner. Garnished with herbs, served in a soup bowl. Puree soups from (c), are no less useful.

Nutritional value and chemical composition

The table shows the content of nutrients (calories, proteins, fats, carbohydrates) per 100 g of soup.

The energy value of green pea soup puree is 82.7 kcal.

Take note of mashed soups from all kinds of vegetables: (co, c), or,.

The classic recipe and its varieties

The flow chart for making ordinary pea soup is quite simple, you will need the following products:

• green peas (fresh or frozen) (0.7 kg);
• onion (0.2 kg);
• garlic (4 cloves);
• water (0.5 l);
• vegetable oil (50 ml);
• salt (to taste);
• spices (to taste).

Cooking method:

1. Chop the peeled onion and garlic.
2. Saute onion and garlic in oil for 10 minutes, then add spices to taste. Remove from heat after 2 minutes.
3. Transfer the fried vegetables to a saucepan, pour water over them, add green peas, heat to a boil and cook for 10-15 minutes.
4. Cool the soup slightly, grind the peas with a blender, additionally pass through a colander or sieve.
5. Bring to a boil, cook for a couple of minutes, stirring so that the soup does not burn.

How to cook soup puree from green peas, you will learn from the video:

Soup puree prepared from both fresh peas, and from canned and frozen, however, it is necessary to take into account some technical features of the process.

So, frozen peas do not require defrosting before cooking, but their cooking time is less.

Thus, fresh peas are cooked for 15 minutes, frozen peas for 10-12 minutes. Canned peas are produced ready to eat, so they are cooked for no more than 5 minutes.

Also when using canned peas it must be remembered that its net weight is always less than indicated on the tin, since part of the volume and weight in it falls on the liquid, which is not used in the preparation of the soup.

To prepare green pea soup, a blender is most often used, however, after grinding with this device, pieces of pea husks may remain in the soup. For a softer texture after grinding with a blender, the soup is ground through a fine sieve or colander.

After grinding the soup, it must be brought to a boil to ensure sterilization.

Lemon juice and aromatic herbs will add an original and refined taste to green pea soup, but remember that when using lemon juice, the soup should not be seasoned with cream.

From green peas - fresh, frozen or canned, you can make puree soups that differ greatly in taste. A suitable recipe provides this.

Ingredients:

• bulbs (2 pcs);
• broth (0.5 l);
• cream (160 ml);
• peas (0.4 kg);
• oil (45 gr).

Cooking method:

1. Peel and chop two small onions, lightly fry them in a pan in oil over low heat.
2. Pour frozen peas into a pan and lightly fry.
3. Pour in the broth and simmer for 10 minutes. You can use water instead of broth.
4. Add cream to bowl and remove from heat. Stir vigorously.
5. Grind the products with a blender, then additionally pass through a colander or sieve.
6. Salt, add pepper, serve with fresh chopped herbs. The amount of cream is added individually to each serving.
7. Soups - mashed potatoes are usually served with a dessert spoon, cream for soup - in a milk jug, greens, lemon slices are served in rosettes. Soups - mashed potatoes can be served in plates and broth cups.

Ingredients:

• oil (30 gr);
• 1 onion;
• 2 celery stalks;
• peas (950 gr);
• bread (4 slices);
• vegetable broth (1400 ml.);
• bacon (90 gr);
• ground paprika (15 gr);
• 1 lemon.

Cooking method:

1. Peel the onions and cut into thin strips.
2. Wash the celery and finely chop.
3. Place the prepared vegetable mixture in a saucepan or in a frying pan and fry in oil until soft.
4. Add peas and Bell pepper- paprika. Mix everything and fry for 7 minutes.
5. Pour in the vegetable broth and continue to cook for 15-20 minutes.
6. After removing from the heat, use a blender to mix everything into a puree. Put on fire again and add cream, stir, bring to a boil, turn off.
7. Fry the bacon in a separate pan.
8. Bread cut into cubes and put on a baking sheet, slightly dry in the oven over low heat.
9. Serve the soup in a bowl, with crispy bacon pieces and croutons in a separate socket, you can sprinkle parsley on top.

Ingredients:

• green peas (0.5 kg.);
• cream 10% (0.2 l.);
• chicken or vegetable broth (0.8 l.);
• flour (80 gr);
• butter (0.5 kg.);
• dried mint (2-3 gr);
• dried basil (2-3 gr);
• salt, pepper - to taste.

Cooking method:

1. Put green peas in a blender bowl, pour a small amount (100-125 ml) of vegetable broth. Grind until puree.
2. Rub the pea puree through a colander or sieve.
3. Melt the butter in a saucepan, fry the flour in it.
4. Pour in the cream in a thin stream, mixing thoroughly.
5. Add half of the broth while continuing to stir.
6. Add pea puree, diluted with the second part of the broth.
7. Salt, add mint and basil, if desired, pepper.
8. Bring to a boil, reduce heat and simmer over low heat covered for 5-10 minutes.
9. Turn off the heat and let the soup brew for another 10 minutes.
10. Serve in a bouillon bowl, garnished with fresh herbs. Separately, you can serve lemon, rye crackers, salted peanuts in rosettes.

Watch the video on how to make canned pea soup:

Conclusion

In this way, each recipe opens up a wide range of serving and serving options, the main thing to remember is that it is better to serve lemon and greens with meat-containing soups, and croutons for dairy soups.

All additional ingredients are usually served in separate outlets.

Green pea soup is tasty and healthy, it gives a feeling of satiety, although meat is not used in the creation of the dish. The preparation of this tender soup takes virtually no time, and the result is able to please any gourmet. We also recommend preparing delicious mashed soups from,.

In contact with

This puree soup can be prepared at any time of the year. In summer, from fresh peas, and in cold weather, from frozen or canned. In any case, you will get an excellent first course. Its delicate creamy texture, aroma and taste will give you an unforgettable gastronomic experience. Therefore, we collect products and begin to prepare the most delicate soup-puree from green peas with the addition of cream.

This recipe is very simple, we do not use meat, but if you wish, you can first boil the chicken broth, take out the chicken, and then cook the soup in chicken broth. Cut the chicken meat and serve when serving.

Vegetables can be used in different ways. Suitable potatoes, carrots, cauliflower, zucchini without seeds.

Ingredients

• fresh green peas - 300 g
• potatoes - 2 pcs.
• vegetable oil
• water or broth -2.5 tbsp.
• dill greens - 1 bunch.
• onion - 1 pc.
• salt pepper
• cream - 150 ml

Cooking

Pour 2.5 cups of water or stock into a saucepan. Bring to a boil. Throw in the chopped potatoes. Cook for 15 minutes covered over moderate heat.

Add green peas, salt and pepper. Cook for another 10-15 minutes until done.

Frozen peas can be thrown into the broth without defrosting.

In the meantime, cook the onion saute in vegetable oil.

When the potatoes and peas are cooked, transfer the sautéed onions to the pan. Add chopped dill to it.

Pour in the cream and keep on fire for another minute.

Blend with a blender until pureed. If necessary, pour off the broth before whipping so that you can add it gradually, adjusting the consistency.

You can warm up the puree soup again on the fire and serve it hot.

Traditionally, cream soups are served with croutons. They can be easily prepared at home in minutes. To do this, take a dry frying pan and heat it over a fire. Cut white or black bread into small cubes and pour into a pan. Stirring the bread, fry it until crispy without adding oil.

There are two more ways to cook croutons: in the oven or in a slow cooker. In the second option, everything is done very simply. Place bread cubes in a multicooker bowl without oil. Then turn on the "Baking" program and the cooking time is 30 minutes. Stir the contents of the bowl a couple of times and after the signal, let the crackers cool right in the slow cooker. When hot, they will seem soft, but after cooling they will acquire a crisp texture.

On a note

• You can add meat to the recipe, making the dish more satisfying and tastier. To do this, first boil the meat, and then add the rest of the ingredients. Perfect for chicken.
• Such a dish can be prepared not only on the stove, but also using a slow cooker. Immediately sauté the onion in the "Frying" mode. Then add potatoes and peas. Fill with water, add spices and select the "Soup" or "Stew" program for 40 minutes. Then add greens and cream.
• For the preparation of cream soup using canned peas, the technology does not change. Add peas without liquid or take it into account when calculating water in potatoes and cook everything together for 10 minutes.
• If you do not want to add potatoes to the soup, increase the amount of peas by 150 g.
• Sauteing onions is allowed not only in vegetable oil, but also in butter, the main thing is to make sure that it does not burn.
• Green pea soup can be served not only with croutons, but also with grated cheese, parmesan grated on a fine grater will be especially appropriate. In any case, the creamy cream soup with green peas is very tasty first A dish that will appeal to both adults and young children.