Green pea puree soup recipe. Green pea puree soup recipe. Step by step photo recipe for cooking

Panel houses 23.07.2020

Panel houses

In the ancient world, peas served as food for the poor, but already in the Middle Ages in Europe it turned into 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 dish, 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 the amount of protein it can compete with meat, the amino acids of peas have many similarities with animal proteins.

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

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 the hematopoietic and circulatory organs and allow you to control the digestion process.

Soup preparation does not require any special skills; it can serve as an excellent first lunch course, or, if desired, as an independent dinner. Garnished with herbs, served in a soup bowl. No less useful are mashed soups from (c),.

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 puree soup is 82.7 kcal.

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

The classic recipe and its varieties

The technological chart for the preparation of ordinary pea puree soup is quite simple, you will need the following products:

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

Cooking method:

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

How to make green pea puree soup, learn from the video:

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

Thus, frozen peas do not require defrosting before cooking, but the cooking time is shorter.

Thus, fresh peas are cooked for 15 minutes, frozen peas for 10-12 minutes. Canned peas are released 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 can, since part of the volume and weight in it falls on the liquid that is not used in the preparation of the soup.

A blender is most often used to make green pea puree soup, but chunks of pea husks may remain in the soup after grinding with this device. For a softer consistency after grinding with a blender, grind the soup through a fine sieve or colander.

After the soup has been ground, it must be brought to a boil to ensure sterilization.

Lemon juice and aromatic herbs give the green pea puree soup an original and sophisticated taste, 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 mashed soups, which 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:

Peel and chop two small onions, lightly fry them in a frying pan in oil over low heat.
Pour the frozen peas into a frying pan and fry lightly.
Pour in broth and simmer for 10 minutes. You can use water instead of broth.
Add cream to the bowl and remove from heat. Stir vigorously.
Grind the food with a blender, then additionally pass through a colander or sieve.
Season with salt, add pepper, serve with fresh chopped herbs. The amount of cream is added individually to each portion.
Soups - mashed potatoes are usually served with a dessert spoon, cream for soup - in a milk jug, herbs, lemon slices are served in sockets. Soups - Mashed potatoes can be served in bowls and bowls.

Ingredients:

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

Cooking method:

Peel the onions and cut into thin strips.
Wash the celery and chop finely.
Place the prepared vegetable mixture in a saucepan or pan and fry in oil until tender.
Add peas and bell peppers - paprika. Mix everything and fry for 7 minutes.
Pour in vegetable broth and cook for 15-20 minutes.
After removing from heat, use a blender to mix everything in the puree. Put on fire again and add cream, stir, bring to a boil, turn off.
Fry bacon separately in a frying pan.
Cut the bread into cubes and put on a baking sheet, lightly dry in the oven over low heat.
Serve the soup in a plate, with pieces of crispy bacon 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:

Put green peas in a blender bowl, pour a small amount (100-125 ml) of vegetable broth. Grind until puree.
Rub the pea puree through a colander or sieve.
Melt butter in a saucepan, fry flour in it.
Pour in a thin stream of cream, stir everything thoroughly.
Add half of the broth while stirring.
Add the pea puree diluted with the second part of the broth.
Season with salt, add mint and basil, pepper if desired.
Heat to a boil, reduce heat and simmer over low heat, covered for 5-10 minutes.
Turn off the heat and let the soup steep for another 10 minutes.
Serve in a bouillon bowl, garnished with fresh herbs. Separately, you can serve lemon, rye croutons, salted peanuts in sockets.

Watch a video on making canned pea puree soup:

Conclusion

In this way, each recipe opens up wide possibilities of serving and serving, 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.

The green pea puree soup is tasty and healthy, it gives a feeling of fullness, although no meat is used in the creation of the dish. The preparation of this delicate soup actually does not take time, and the result can please any gourmet. We also recommend making delicious puree soups from,.

In contact with

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

Peas give a slightly tangible sweetness, in combination with sour tomato puree, vegetable frying and chicken meat, it turns out very tasty and unusual. The soup is hearty, thick, with a pleasant garlic aroma, and at the same time it is easy and quick to prepare.

Following our step-by-step photo recipe, you will see that canned green soup is cooked in broth. But there are other options - you can boil it with meat, meatballs, or cook it 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 nourishing and thicker.

chicken meat on the bone (wings, frame, 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 pcs (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 a skeleton (chicken carcass without breast, legs and wings) and two wings. Fill in cold water, wait until the boil starts and immediately remove the foam with a slotted spoon. As the foam appears, we continue to collect it. Then add salt, cover loosely and cook the broth for 40-45 minutes. The soup will be seasoned with vegetable fry with tomato, so the transparency of the broth is not important. But, of course, it is not necessary to allow a strong boil. Strain the finished broth, select the meat.

Ten minutes before the broth is ready, clean and chop all the vegetables. Potatoes in strips, carrots in cubes or cubes, cut the onions into smaller cubes.

Dip the potatoes into the strained broth, bring to a boil again and leave to simmer over low heat.

As soon as the potatoes boil, heat up the pan with oil and fry the onions and 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 to be 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 ready.

Throw the canned peas into a sieve or colander. Add to soup when vegetables are ready. Let it boil, cook for three minutes at a low boil. Try it for salt, perhaps after adding the peas, you will need to salt the soup (peas will give a slightly sweet taste).

Return the wings and pitted meat to the soup. You can add any fresh or frozen greens if desired. Leave the soup for a few minutes to boil and turn it off.

We lay out the hot soup in portioned tureens or deep bowls 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, you can 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 in butter in a heavy-bottomed saucepan.

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 cube broth. I don't eat them and I don't recommend them to anyone.

Cook for 10-15 minutes.

Then strain the soup.

Beat the onions with peas with a mixer until puree.

Pour the previously strained broth into a saucepan. Add 2 tbsp. l. sour cream, stir, add 100 g of green peas, put on fire to warm up. All! You can eat.

Recipe 3: soup with canned green peas and egg

The soup can be made with chicken or meat broth, but I prefer the light vegetable option. I use a multicooker, 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 on vegetable oil in the multicooker bowl.

I add carrots grated on a coarse grater.

Half a bell pepper. I 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 jars of canned peas along with the juice. It is better to take peas soft and slightly sweet, the soup will turn out to be more tender.

I add water, I get half a five-liter bowl of a multicooker soup. Salt to taste and select the "Soup" mode. I put greens and three hard-boiled eggs grated on a fine grater in the prepared soup.

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 puree soup (step by step)

I want to share with you a delicious and interesting recipe for puree green pea soup. A great option for a child or connoisseurs of mashed soups. Excellent 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 broth 1 liter

Put the chicken broth on the fire and bring to a boil.

Peel the potatoes and cut them into small cubes.

Peel the white onion and cut into small half rings.

Heat 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 fried onions and celery to the potatoes.

In the same frying 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 plates. Decorate the puree soup with heavy cream and green peas. Everything is ready.

Delicious puree soup, delicate texture and creamy taste, I recommend trying.

Recipe 5: frozen green pea puree soup

Having prepared a creamy green pea soup with cream, you will feel that the taste of this bean in the soup is revealed in an unusual and unique way.

The soup has the most delicate texture with a pleasant, barely noticeable aroma of fresh spring peas. Cream is great for dressing, giving the soup an even more delicate flavor. The dish takes about 25 minutes to cook. It is best to cook it once, as the warmed-up soup will no longer be as tasty.

400 ml water or vegetable broth (if you want the soup thicker, then take 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

Fry finely chopped shallots in butter for about three minutes over low heat.

We transfer the fried onions to a saucepan, where we will cook the soup. Put the diced potatoes there, fill with water or broth and cook for about 15 minutes.

Then pour green peas into a saucepan and cook for about 7-10 minutes. It is advisable not to cook for longer than this time so that the peas do not lose their beautiful color and do not boil.

Then grind everything with a blender. The chef suggests then strain the soup through a sieve, but since I chopped everything very hard 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 stir.

The soup is ready! Can be served at the table.

Recipe 6: green pea soup with cheese

Green peas are a real treat for adults and children. It is satisfying and healthy. 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 their nutritional properties are preserved during storage, including freezing. Frozen green peas have a delicate and sweetish taste, so they occupy a worthy place in cooking, giving the dishes a special piquancy. Very tasty soups are made from it and one of them is in front of you. Such a cream soup is prepared quickly, especially if you have a blender in your kitchen.

frozen green peas 400 gr
potatoes 2 pcs
onion 1 pc
processed cheese 3 pcs
vegetable oil for frying 50 gr
extra virgin olive oil 2-3 tbsp

Cut the potatoes into cubes.

Pour boiling water (1 liter), bring to a boil, salt and simmer over low heat for 10 minutes.

While the potatoes are boiling, chop the onion into small pieces.

Heat the oil in a skillet and sauté the onions over low heat. Let it lightly brown.

Add the peas to the potato pan, bring to a boil and cook for 10-15 minutes.

Remove the foil from the processed cheese and break it into pieces. Here is the processed cheese Druzhba, you can use Hochland - it melts better and can be thrown directly into the pan.

Put the pieces of cheese in a separate saucepan, cover with boiling water (1 cup) and dissolve the cheese over low heat until smooth.

When the peas are ready, add the fried onions and melted cheese dissolved in boiling water to the saucepan, bring the soup to a boil and remove from heat.

Whisk the soup with a blender until smooth. Caution! Do not burn yourself with hot spray!

Bring the soup to a boil one last time and taste. Add salt if necessary. Green pea cream soup is ready. When serving, add a little olive oil and croutons.

A very tender, rich soup with an unusual taste. Not at all like the soup that we cook from dry peas. Bon Appetit!

Recipe 7: creamy pea soup (with photo)

Soup-puree of green peas, fresh mint and cream. Bright cream soup will not leave indifferent either adults or children.

Green peas - 300 g
Fresh mint - 3 stalks
Cream - 50 ml
Water - 0.5 cups
Salt - 2 pinches

Prepare green peas for creamy green pea soup. You can use both fresh and frozen peas without first defrosting them. Take only store cream, with a fat content not higher than 30%.

Rinse green peas in water and pour them into a container: a saucepan, cauldron or stewpan. Add a couple of pinches of salt, if desired, you can add a pinch of ground black pepper, dried garlic, thyme.

Rinse two to three stalks of fresh mint and add to the pot as well. (If there is no fresh mint, use dried mint.) Add water and boil the peas for 5-7 minutes after boiling.

Remove the pot of peas from the stove and remove the mint stems from it.

Place a few teaspoons of peas on a saucer to decorate the soup. Pour the contents of the saucepan into a deep bowl and purée with an immersion blender until smooth.

Pour green pea puree soup into a deep bowl, add cream. Garnish the cream soup with peas and fresh mint leaves.

Serve the puree soup hot with black bread croutons.

Recipe 8: canned pea soup with mint

Canned green peas puree 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 your loved ones - all you need. Since I give you step by step recipe with a photo, difficulties should not arise. 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

Put green peas in a pot of boiling water.

Add mint (you can chop it beforehand), mix a little and put salt and pepper.

Pour in some olive oil.

While stirring, keep on the stove until boiling.

Add a little water with a ladle into a clean dry container, cool the peas slightly and beat them into an airy, beautiful puree with a blender.

This is how you should get it.

Fry bacon in a skillet until crisp.

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

Recipe 9: frozen pea cream soup (step by step photos)

400 gr Green peas
2-3 sprigs of Mint
2-3 sprigs Parsley
30 g Butter
100 ml Cream (20%)
to taste Salt, sugar

Green peas have long been out of the category of a summer vegetable, they are freshly frozen all year round. Usually packed in convenient "volumes", 400-500 grams. Just 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 powerful and well-known aphrodisiac. Not only is it excellent in the heat, but it is 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, tear off all the leaves, and discard the stems. Chop the herbs very finely. Put everything in a saucepan with the green peas.

Add 1 tsp. top with sugar, salt to taste and pour cold water so that it barely covers the peas. Sugar is a must, 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 saucepan on the fire, bring to a boil, and simmer 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 put it off.

Drain the broth into a separate bowl, and transfer the peas with herbs to a chopper or blender. Mash the peas. 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 the puree is absolutely unacceptable.

Transfer the mashed peas to a saucepan. Add butter, cream and half of the broth left after cooking to the pea puree.

Put the pan on fire, and, stirring constantly, bring to a boil. If the soup is too thick, add more broth. In fact, usually the whole broth is used. The consistency is at your discretion; green pea soup can be quite thick.

Cook cream soup from green peas on the lowest heat for no more than 5 minutes, it is advisable to stir continuously.

Green pea cream soup is ready. Arrange on plates, garnish with a sprig of mint, peas and 1 tbsp. cream. Serve the soup with toasted white bread or croutons.

Recipe 10, step by step: creamy green pea soup

This time we will try to prepare another kind of puree soups. This is the name of the dish - green pea puree soup. The cooking process is not too time-consuming and will require insignificant financial costs from you for 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 cut the garlic as small as possible. Alternatively, a garlic press could be used, but in this case, the garlic itself loses most of its essential oils. Cutting it with a knife - we keep the same essential oils in almost the same amount.

Put butter in a saucepan with a thick bottom and put on fire. We are waiting for it to completely melt. Then add garlic and green peas there. 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 we add heat to "medium" and cook for another 10 minutes. Then remove from heat, let cool the creamy pea mass, after which we put its mass in a blender and beat until puree is formed.

This puree soup can be prepared any time of the year. In the 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 the products and begin to prepare the most delicate soup-puree of green peas with the addition of cream.

This recipe is very simple, we do not use meat, but if you wish, you can first cook chicken broth, remove the chicken, and then cook the soup in chicken broth. Chop the chicken and serve as you serve.

You can use different vegetables. Potatoes, carrots, cauliflower, squash without seeds.

Ingredients

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

Preparation

Pour 2.5 cups of water or stock into a saucepan. Bring to a boil. Throw in the sliced \u200b\u200bpotatoes. Simmer for 15 minutes, covered over medium heat.

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

Frozen peas can be thrown into the broth without thawing.

In the meantime, cook sautéed onions in vegetable oil.

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

Pour in the cream and simmer for another minute.

Whisk with a blender until puree. If necessary, pour the broth off before whisking so that you can add it gradually, adjusting the consistency.

You can reheat the puree soup over the fire and serve hot.

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

There are also two ways to cook croutons: in the oven or in a slow cooker. In the second option, everything is done very simply. Place the bread cubes in a multicooker bowl without oil. Then start 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 croutons cool right in the multicooker. They will feel soft when hot, but will have a crispy texture after cooling.

On a note

You can add meat to the recipe, making the dish more satisfying and tastier. To do this, first cook the meat, and then add the rest of the ingredients. Chicken is ideal.
Such a dish can be prepared not only on the stove, but also using a multicooker. Saute the onion immediately on the "Fry" mode. Then add potatoes and peas. Pour in water, add spices and select the Soup or Stew program for 40 minutes. Then add the herbs and cream.
For the preparation of a cream soup using canned peas, the technology does not change. Add the peas without liquid or take it into account when calculating the water in the potatoes and cook 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.
You can serve green pea puree soup not only with croutons, but also grated cheese, parmesan grated on a fine grater will be especially appropriate. In any case, creamy cream soup with green peas is a very tasty first course that will appeal to both adults and young children.

The French say: "Lunch without soup is like a house without a front door." In French cuisine, various kinds of light soups and broths prevail, for example: ordinary, consommé (double strength), bain-marie (with a side dish), mashed soups. Puree soups are thick soups.

Usually prepared from pureed foods. They are generally nutritious, look good and tasty, and are perfectly absorbed by the body. Pick up any dietary book and you will see that most of the first courses recommended by nutritionists are pureed soups.

Usually, the technology of puree soup is simple: the ingredients are boiled, wiped through a sieve, or chopped with a blender. Then they combine with the broth. Dressings, spices, etc. are added.

Among the puree soups, cream soups are especially distinguished, i.e. thick cream-based soups, as well as velute - thick cream-based soups with egg yolks.

What I like about mashed soups is that they can be made from anything, almost seasonal products that are in the refrigerator. As well as, especially! Or or . Today we made a creamy green pea soup.

Ingredients (2 servings)

Green peas 400 g
Mint 2-3 sprigs
Parsley 2-3 sprigs
Butter 30 g
Cream (20%) 100 ml
Salt, sugar to taste

Add prescription to phone

Green pea soup. Step by step recipe

Green peas have long been out of the category of a summer vegetable, they are freshly frozen all year round. Usually packed in convenient "volumes", 400-500 grams. Just one time. By and large, you don't even need to defrost it, it will cook quickly and efficiently anyway.
Fresh frozen green peas
Mint, the herb of Aphrodite, is a powerful and well-known aphrodisiac. Not only is it excellent in the heat, but it is 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, tear off all the leaves, and discard the stems. Chop the greens very finely. Put everything in a saucepan with the green peas.
Put the peas and chopped greens in a saucepan
Add 1 tsp. top with sugar, salt to taste and pour cold water so that it barely covers the peas. Sugar is a must, it does not allow the peas to change color during cooking. Otherwise, the soup will become the way we see peas in a jar when we cook - gray-olive, unappetizing.
Put the saucepan on fire, bring to a boil, and simmer over low heat for 15 minutes. During this time, the peas will be completely ready. By the way, to decorate the soup, leave 1 tbsp of boiled peas. Just put it off.
Put the pan on the fire, bring to a boil
Drain the broth into a separate bowl, and transfer the peas with herbs to a chopper or blender. Mash the peas. 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 the puree absolutely unacceptable.
Grind the peas in mashed potatoes and rub through a sieve
Transfer the mashed peas to a saucepan. Add butter, cream and half of the broth left after cooking to the pea puree.
Add butter to the pea puree
Put the pan on fire, and, stirring constantly, bring to a boil. If the soup is too thick, add more broth. In fact, usually the whole broth is used. The consistency is at your discretion; green pea soup can be quite thick.
Add cream and bring to a boil
Cook the cream soup on the lowest heat for no more than 5 minutes, it is advisable to stir continuously.

With this delicious dish I met thanks to the book “ The best recipes chefs of Moscow ". The recipe for the creamy soup belongs to the excellent chef Dolph Michel. However, I changed the original recipe a little. In the original version, the soup is proposed to be made with the addition of smoked salmon and without potatoes. I didn't add salmon, but with potatoes, in my opinion, the soup turns out to be thicker and richer. You can do it either like mine, or just do not add potatoes, and at the end of cooking the soup, garnish it with a slice of smoked salmon. The soup has the most delicate texture with a pleasant, barely noticeable aroma of fresh spring peas. Cream is great for dressing, giving the soup an even more delicate flavor. The dish takes about 25 minutes to cook. It is best to cook it once, as the warmed-up soup will no longer be as tasty.

Recipe Information

Cooking method: cooking.

Total cooking time: 25 minutes

Servings: 2-3 .

Ingredients:

400 ml water or vegetable broth (if you want the soup thicker, then take 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