Pea puree made from fresh peas. Green pea puree. Recipe with photo. Fresh, young pea puree

Let's start preparing delicious pea puree. It can be fresh peas or frozen, with the latter there is much less fuss, but fresh pea puree has a sweeter taste. First, wash and dry all the greens well. Cut the green onions and mint quite coarsely. Then you will still need to grind everything with a blender, so you shouldn’t try to grind it. The pea puree I am sharing the recipe for will be super green and very pretty! Take a frying pan, heat it up, pour in vegetable oil and fry the green onions for 3-4 minutes. Add the mint and fry for another 2 minutes. At this moment, the aroma of herbs, especially mint, fills the entire kitchen and your mouth begins to water. Mint especially goes well with green peas, I would say: perfect! I make puree from frozen green peas; if you use fresh ones, then, of course, you need to peel them. Pour the green peas into the pan without defrosting, stir, cover with a lid and reduce the heat. We wait until it defrosts and simmer until ready for 5-10 minutes. During this time, we constantly taste the peas: they should become soft and sweet. As soon as it reaches the desired state, turn off the heat. Open the lid, add salt and pepper. We take out a blender, put the peas and herbs into it and grind them well. The photo already shows the future of green pea puree with mint. If necessary, scoop up the unmelted puree with a spatula several times and continue grinding. The consistency of delicious pea puree should be very tender. Add butter and mix pea puree well. It will give the green pea dish a bright, creamy taste. That's all! Green pea puree with mint is ready. We put it on plates, and for now I’ll sum it up.

Classic recipe and its variations

The technological map for preparing regular pea puree 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 peeled onion and garlic.
2. Fry the onion and garlic in oil for 10 minutes, then add spices to taste. After 2 minutes, remove from heat.
3. Place the fried vegetables in a saucepan, cover them with water, add green peas, heat to a boil and cook for 10-15 minutes.
4. Cool the soup slightly, grind the peas using a blender, and 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 make green pea puree soup, watch the video:

Puree soup is 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 their 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, you need to remember that their net weight is always less than indicated on the can

, since part of the volume and weight in it is due to liquid, which is not used in preparing the soup.

To prepare green pea puree soup, a blender is most often used, but after grinding with this device, pieces of pea husk may remain in the soup. To obtain a more delicate consistency, after grinding with a blender, grind the soup through a fine sieve or colander.

.

After chopping 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 puree 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 pureed soups that differ greatly in taste. A suitable recipe ensures this.

Ingredients:

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

Cooking method:

1. Peel and chop two small onions and lightly fry them in oil over low heat in a frying pan.
2. Place frozen peas in a frying 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 the bowl and remove from heat. Mix 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. For soups - puree is usually served with a dessert spoon, cream for soup - in a milk jug, greens, lemon slices are served in rosettes. Puree soups can be served in bowls and broth cups.

Ingredients:

• butter (30 g);
• 1 onion;
• 2 stalks of celery;
• peas (950 g);
• bread (4 pieces);
• vegetable broth (1400 ml.);
• bacon (90 g);
• ground paprika (15 g);
• 1 lemon.

Cooking method:

1. Peel the onions and cut into thin strips.
2. Wash the celery and chop finely.
3. Place the prepared vegetable mixture in a saucepan or frying pan and fry in oil until soft.
4. Add peas and sweet pepper - paprika. Mix everything and fry for 7 minutes.
5. Pour in the vegetable broth and continue cooking for 15-20 minutes.
6. Remove from heat and use a blender to puree everything. Put it back on the fire and add cream, stir, bring to a boil, turn off.
7. Separately, fry the bacon in a frying pan.
8. Cut the bread into cubes and place on a baking sheet, dry slightly in the oven over low heat.
9. Serve the soup in a bowl, with pieces of crispy bacon and croutons in a separate bowl; 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 g);
• butter (0.5 kg);
• dried mint (2-3 g);
• dried basil (2-3 g);
• salt, pepper - to taste.

Cooking method:

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

Watch a video on how to make puree soup from canned peas:

Green pea soup (fresh or frozen)

• 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 (it is advisable to add a teaspoon of dried thyme and mint).

Cooking method:

• Chop the peeled onion and garlic with a knife.
• Fry the onion and garlic in oil for 10 minutes, add spices, such as dried thyme, mint, ground black pepper. After 2 minutes, remove from heat.
• Place the fried vegetables in a saucepan, add water, add green peas, bring to a boil and cook for 10-15 minutes.
• Cool the soup a little, remove a couple of tablespoons of peas from it.
• Grind the rest with a blender and rub through a sieve.
• Bring to a boil, add whole peas, cook for a couple of minutes, stirring so that the soup does not burn.

Video recipe for the occasion

:

Green pea puree soup according to this recipe turns out very tender.

Recipe 2: soup with canned green peas

The soup is light and cannot be called ordinary. Very tasty.

• Broth (vegetable, chicken or meat, can be cubed)
• 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 saucepan with a thick bottom.

Add 200 g of green peas.

Add broth. I like it better when I use meat or chicken, but I always make 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 don’t recommend them to anyone.

Cook for 10-15 minutes.

Then strain the soup.

Beat the onion and peas with a mixer until pureed.

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

Recipe for canned green pea soup with rice

• 180 g peas;
• 40 g butter;
• 90 g rice;
• 550 ml water;
• 10 g salt.

Time: 30 min.

Calories: 66.

How to cook:

1. Add a glass of water to the washed rice and cook until fully cooked. Then use a blender to puree it;
2. Remove the peas from the marinade and also puree them. Be sure to pass it through a sieve;
3. Mix rice with peas;
4. Heat the rest of the water and add salt to it;
5. Next, pour salted water into the remaining ingredients and place everything on the stove. Bring to a boil and simmer for a couple of minutes, five is enough;
6. Add the oil and stir it, after which the soup can be served. You can garnish with fresh mint leaves.

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 version. I use a slow cooker, but on a regular stove it turns out just as good, although it takes a little longer.

• onion - 1 piece;
• carrots - 1 piece;
• potatoes - 2 pcs;
• bell pepper - half;
• canned peas - 1 can;
• chicken eggs - 3 pcs;
• salt - to taste;
• vegetable oil - 2 tbsp;
• greens - to taste

I finely chop one medium onion and fry it in vegetable oil in a multicooker bowl.

I add carrots grated on a coarse grater.

Half a bell pepper. Fry for a few minutes, stirring occasionally.

In the meantime, I cut a couple of potatoes into strips and also put them in the multicooker bowl.

Now it’s time for a jar of canned peas along with juice. It is better to take soft and slightly sweet peas; the soup will be more tender.

I add water, and I get half a five-liter multicooker bowl of soup. Add 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 add an unusual taste.

Recipe 4: green pea puree soup (step by step)

I want to share with you a delicious and interesting recipe for green pea puree soup. An excellent option for children or connoisseurs of creamy soups. Great combination of cream, peas and celery.

• Potatoes 2 pieces
• Green peas 400 grams (frozen)
• Salt to taste
• Cream 200 ml - 20%
• Sederei leaf 2 petioles
• White onion 1 piece
• Butter 2 tbsp. spoons
• Chicken broth 1 liter

Place 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 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 onion 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 frying pan, fry the peas in the remaining butter 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 ingredients of the soup into a homogeneous mass.

Then add the cream and the remaining whole peas, bring to a boil and pour into plates. Garnish the puree soup with heavy cream and green peas. All is ready.

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

La Cuisinette

Green pea puree is a bright, unusual, satisfying and very easy to prepare delicate side dish that has a fresh, sweetish taste. Green pea puree is especially beneficial when adding to grilled chicken breast or fish dishes.

Green pea puree

In order to prepare 3-4 servings of green pea puree, you will need:

• fresh or frozen green peas – 400 grams;
• boiled water, hot – up to 1 liter;
• olive oil – 10 milliliters;
• butter – 20-30 grams;
• cream, fat content up to 30% - to taste;
• salt - to taste.

Making green pea puree is so easy that I don’t even know what I can write about in detail in an article on this topic. Therefore, I will not spread my thoughts widely and will simply briefly describe all the stages of preparing this wonderful side dish.

So, the main ingredient for our puree is green peas, fresh or frozen. I always choose frozen green peas for cooking, since they are available on store shelves all year round and tolerate long-term storage in the freezer.

These are the frozen peas I have - smooth, beautiful, bright. Frozen peas do not need to be thawed before cooking.

Heat olive oil in a deep saucepan and add peas to it. Stir for a few minutes until the oil coats each pea. Now cover the peas with hot water and cook for a few minutes until the peas are thawed and soft to bite.

At this stage you need to salt the peas to taste.

After the peas are cooked until tender, drain them and add butter. Stir until the butter is completely melted.

Now grind the peas using an immersion blender. Grind until smooth, making sure that the puree retains some texture.

Now add hot water or heated cream to the chopped peas. It is better to choose cream, since it is they that will give the puree a more delicate texture and give it a subtle creamy taste.

Vary the amount of liquid you add according to your preferences - the more water or cream you add, the thinner your puree will be. Mix the puree with the liquid with a spatula or using an immersion blender. Make sure that the puree does not become too runny and do not forget to maintain its texture.

That's all! Green pea puree is ready!

Don't limit yourself to a simple puree recipe. Imagine, experiment! Try adding some mint, chili flakes, crushed pine nuts, grated hard cheese and other ingredients to your liking! The main thing is taste balance and harmony!

Bon appetit!

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garnish

Recipe 5: frozen green pea puree soup

Having prepared 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 consistency 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 once, since the heated soup will not be as tasty.

• 400 ml water or vegetable broth (if you want a thicker soup, 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

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

Transfer the fried onions to a saucepan where we will cook the soup. Place diced potatoes there, add water or broth and cook for about 15 minutes.

Then pour 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 become overcooked.

Next, grind everything with a blender. The chef suggests that you then strain the soup through a sieve, but since I pureed everything so much in the 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.

Green pea puree - recipe

Wash fresh green peas and drain in a colander. Set frozen green peas to defrost. Wash and peel the potato tubers. cut into slices. Place green peas and potatoes in a saucepan. Fill with hot boiling water.

Add some salt. Let it simmer over low heat. After about 15-20 minutes, when the potatoes are soft, drain the cooked vegetables, leaving a small amount of water at the bottom of the pan. Add sunflower or olive oil to boiled peas and potatoes.

Using an immersion blender, puree the vegetables until thick and smooth. If green pea puree is being prepared for adults, then in addition to salt, you can flavor it with various spices, which will add a piquant taste to the puree. Classic black pepper and Provencal herbs are especially good.

Green pea puree with potatoes

, like other vegetable side dishes, is served hot along with salads, fish and meat main courses. Enjoy your meal. I will be glad if you liked this recipe for green pea puree and find it useful.

Recipe 6: Green pea soup with cheese

Green peas are a real treat for adults and children. It is filling 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 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 piece
• processed cheese 3 pcs
• vegetable oil for frying 50 g
• extra virgin olive oil 2-3 tbsp.

Cut the potatoes into cubes.

Pour boiling water (1 liter), bring to a boil, add 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 pan with the potatoes, bring to a boil and cook for 10-15 minutes.

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

Place the pieces of cheese in a separate pan, 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 with a blender until smooth. Carefully! Don't get burned by hot splashes!

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 to the plate.

A very tender, rich soup with an unusual taste. It’s not at all like the soup we make from dry peas. Bon appetit!

Green pea puree. Photo

Delicate green puree creates a spring mood. The addition of potatoes adds softness, perfectly highlighting the taste and smell of fresh peas.

By the way, regarding the question of frozen green peas. I complained that it was very difficult to buy. It actually disappeared from sale here. But the sellers in the frozen aisles at the market already recognize me by sight. The day before yesterday the following dialogue took place:

Do you want peas again? Need it? I'll bring it tomorrow!!!

So yesterday I made a strategic supply of frozen green peas, now I have them lying around in the freezer for every emergency.

In the magazine "Lisa", from which I stole this idea, it was suggested to make mashed potatoes with the addition of dry mashed potatoes. But for me this is unacceptable. Therefore, I offer you an option made from natural potatoes, not a surrogate.

As a side dish they offered fried sausage and fried onions. It kind of adds flavor to the dish. I don’t know... I’m tempted to criticize. I love fried onions; they don’t bother me in any dish, including this one. But keep in mind that this puree is very delicate, it is quite possible that you will not want to add fried foods to it. So I will recommend you stewed chicken to go with it, for example. Regular sausages will work well, I think. And since this puree cooks so quickly, the version with sausages turns it into an express dinner, literally five minutes of preparation.

Well, one more thing - here on the sidelines there was an opinion that peas, they say, give side effects... I can say that this particular recipe does not give any unpleasant consequences, at least in two years of its use, I did not notice anything like that. Probably because the peas are used fresh. Or because it’s half and half with potatoes, but I didn’t notice any consequences either in myself or in my children.

So I gave you an idea, I’ll be glad if you like it!

Recipe 7: creamy pea soup (with photo)

Soup made from green peas, fresh mint and cream. The bright cream soup will not leave either adults or children indifferent.

• 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 either fresh or frozen peas without defrosting them first. Use only store-bought cream with a fat content of no more than 30%.

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

Wash two or three stalks of fresh mint and also add to the pan. (If fresh mint is not available, use dried mint.) Add water and boil the peas for 5-7 minutes from the moment they boil.

Remove the pan of peas from the stove and remove the mint stems.

Place 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 plate, add cream. Garnish the cream soup with reserved peas and fresh mint leaves.

Serve the puree soup hot, with black bread croutons.

When to introduce green peas into baby's complementary foods

Complementary food: green peas

Green peas can be introduced into complementary foods for a child no earlier than 8 months. It is from this age that the baby’s pancreas begins to produce the enzymes necessary for digesting foods such as peas.

Until this time, the child’s gastrointestinal tract is not yet ready to digest green peas. With the early introduction of green peas into complementary foods, every time you give it to your child, the baby’s gastrointestinal tract will react with gas formation, flatulence, and constipation. This happens because the necessary enzymes will not have time to be synthesized in the required volume at the required time.

The first bean dish for a baby is green pea puree. It has a delicate texture and is completely hypoallergenic, so fresh green pea puree can be given even to children with a predisposition to allergies.

Green pea puree contains pectin (a natural prebiotic) and plant fibers that help normalize intestinal and stool microflora.

Raw green peas can be given to a child only after 1-1.5 years, when he has already learned to chew thoroughly.

Read also: When can you give your child bell pepper?

Recipe 8: Canned Pea Soup with Mint

Canned green pea soup. It turns out really tasty, beautiful and healthy.

Tender, 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 little desire to please yourself and your loved ones is all you need. Since I'm giving you a step-by-step recipe with photos, there shouldn't be any difficulties. Try it, you will definitely 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 pan of boiling water.

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

Pour in a little olive oil.

Stirring, keep on the stove until it boils.

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

This is how it should work out for you.

Fry the bacon in a frying pan until crispy.

Pour the pea puree into portioned bowls or saucers, pour in 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 Parsley
• 30 g butter
• 100 ml Cream (20%)
• to taste Salt, sugar

Green peas have long since left the category of a summer vegetable; they are available fresh frozen all year round. Usually packaged in convenient “volumes”, 400-500 grams. Just for once. 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 famous aphrodisiac. Not only is it perfectly refreshing in the heat, but it’s also incredibly healthy. And in general, given the monotonous and meager diet, you need to pay attention to fresh greens and consume them 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. Place everything in a saucepan along with the green peas.

Add 1 tsp. top with sugar, salt to taste and add cold water until it barely covers the peas. Sugar is a must, it prevents the peas from changing color when cooked. Otherwise, green pea soup will become the same as we see peas in a jar when preparing Olivier salad - gray-olive, unappetizing.

Place the pan 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 tablespoon of boiled peas. Just put it aside.

Drain the broth into a separate bowl, and transfer the peas and herbs to a chopper or blender. Make puree from peas. It is important that the pea shells 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 pea puree into a saucepan. Add butter, cream and half of the broth that remained after cooking to the pea puree.

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

Cook the cream of green pea soup over low heat for no more than 5 minutes, preferably stirring continuously.

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

Cooking according to the recipe:

1. Green Peas:
   In a medium saucepan over medium-high heat, heat chicken broth and red pepper flakes until broth comes to a boil. Add frozen peas and cook until tender, about 5 minutes. Drain the peas in a colander.
2. Place the peas in a food processor along with the mint, salt and pepper. Grind the pea mixture to a puree consistency. Transfer the pureed peas to a medium bowl and refrigerate for about 30 minutes.
3. Meanwhile, prepare the crostini:
   Preheat the oven to 190°C. Place baguette slices in a single layer on a parchment-lined baking sheet. Bake in the oven until golden brown around the edges, about 10 minutes. While the crostini are still warm, drizzle olive oil over the top. Next, take a clove of garlic and rub it a few times on the surface of each slice of bread to give it a slight garlic flavor.
4. To assemble
   , whip the cream until stiff peaks form. Fold the whipped cream into the pea puree. Cover each crostini with about 1 cup. l. pea puree. Garnish with pieces of prosciutto. Serve immediately.

Categories:

recipe / Festive dishes / Appetizers / Canapés / Sandwiches / Vegetable appetizers / Crostini / European cuisine / Italian cuisine / Giada De Laurentiis

Recipe 10, step by step: creamy green pea soup

This time we will try to prepare another type of puree soup. The dish is called green pea soup. The cooking process is not too long and will require you to spend little money on 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 finely as possible. Alternatively, you could use a garlic press, but in this case the garlic itself loses most of its essential oils. By cutting it with a knife, we preserve those same essential oils in almost the same quantity.

Place butter in a thick-bottomed saucepan and place on fire. We wait until it melts completely. Then add garlic and green peas. Cover with a lid and simmer over low heat for 5-7 minutes.

After 5 minutes of stewing the peas in butter, add chicken broth to the pan, add salt and pepper. Then add heat to medium and cook for another 10 minutes. Then remove from heat, let the creamy pea mixture cool, then place the mixture in a blender and beat until pureed.

This puree soup can be prepared at any time of the year. In the summer from fresh peas, and in cold times from frozen or canned. In any case, it will be an excellent first course. Its delicate creamy consistency, aroma and taste will give you an unforgettable gastronomic experience. Therefore, we collect the ingredients and begin to prepare the most delicate green pea puree soup 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. Slice the chicken and serve when ready to serve.

You can use different vegetables. Potatoes, carrots, cauliflower, and seedless zucchini are suitable.

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

Green pea puree with mint. The recipe is short

1. We wash and dry all the herbs, peel the green peas or remove them from the freezer.
2. Place the frying pan over medium heat and pour in vegetable oil.
3. While the pan is heating, cut the greens into large pieces.
4. Fry the aromatic herbs for 3-4 minutes, stirring constantly.
5. Add green peas and stir, reduce the heat a little: frozen - cover with a lid until completely defrosted, and then simmer without a lid for 5-10 minutes until soft, fresh - without a lid and defrosting.
6. Pour the green peas and herbs into a blender and grind thoroughly.
7. Add butter, stir until completely dissolved.
8. Now you know how to make green pea puree with mint!

Green pea puree with mint will turn out really magical, it is very tasty! As a note, I picked up a few more original purees:, and. A variety of side dishes will be replenished, so sign up for the recipe newsletter in the right sidebar if you don’t want to miss anything. Cook with love, leave ratings and comments and remember that you are more talented than you can imagine! Enjoy your meal!

Green pea puree

just like puree soup with various additives can be a wonderful tasty and healthy lunch. Quite a lot has been written about the beneficial qualities of green peas, so I will not focus on this. To prepare green pea puree, it is preferable to use fresh beans, but in the off season, you can also use frozen peas.

You can cook a delicious mono puree from green peas or add any other vegetables and herbs to it during cooking, which will diversify its taste. A striking example of this dish is puree made from green peas and potatoes, broccoli, cauliflower, mint, and basil. In addition to vegetables, you can add meat to green peas, for example, pieces of chicken fillet, bacon, beef, rabbit, pork.

Today I want to tell you how to make green pea puree.

with potatoes, the recipe of which can be included in the baby’s diet. For a child (children), such a dish rich in vitamins and nutrients will be an excellent addition to their diet.

Ingredients:

• Fresh green peas - 300 gr.,
• Potatoes - 2-3 pcs.,
• Vegetable sunflower oil - 2 tbsp. spoons,
• Black pepper and salt - to taste

Preparation

Pour 2.5 cups of water or broth into the pan. 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.

Meanwhile, prepare sautéed onions in vegetable oil.

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

Pour in the cream and simmer for another minute.

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

You can reheat the puree soup over 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 the fire. Cut white or black bread into small cubes and pour into a frying pan. While stirring the bread, fry it until crispy without adding oil.

There are two more ways to cook crackers: in the oven or in a slow cooker. In the second option, everything is done very simply. Place the bread cubes in the multicooker bowl without oil. Then turn on the “Baking” program and cook for 30 minutes. Stir the contents of the bowl a couple of times and after the signal, let the crackers cool directly in the multicooker. They will appear soft when hot, but will develop a crispy texture as they cool.

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.
• This dish can be prepared not only on the stove, but also using a slow cooker. Immediately sauté the onions using the “Fry” mode. Then add potatoes and peas. Fill with water, add spices and select the “Soup” or “Stew” program for 40 minutes. Then add herbs and cream.
• To prepare creamy 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 everything together for 10 minutes.
• If you do not want to add potatoes to the soup, increase the amount of peas by 150 g.
• It is possible to sauté onions 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 with grated cheese; finely grated Parmesan would be especially appropriate. In any case, creamy puree soup with green peas is a very tasty first course that both adults and small children will enjoy.

The French say: “Lunch without soup is like a house without a front door.” French cuisine is dominated by various types of light soups and broths, for example: regular, consommé (double strength), marmite (with garnish), puree soups. Cream soups are thick soups.

Usually prepared from pureed ingredients. They are usually nutritious, look good and appetizing, and are perfectly absorbed by the body. Take any book on dietary nutrition, and you will see that most of the first courses recommended by nutritionists are pureed soups.

Usually the technology for puree soup is simple: the ingredients are boiled, rubbed through a sieve, or crushed in a blender. Then combine with the decoction. Dressings, spices, etc. are added.

Among puree soups, cream soups are especially distinguished, i.e. thick soups based on cream, as well as veloute - thick creamy soups with the addition of egg yolks.

What I like about pureed soups is that they can be made from anything, almost from seasonal ingredients that are in the refrigerator. As well as, especially! Or or . Today we made 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

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Green pea puree recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Green Pea Puree.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of green pea puree is 138 kcal.

• Serving = 110 g (151.8 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Green pea soup. Step by step recipe

1. Green peas have long since left the category of a summer vegetable; they are available fresh frozen all year round.
   Usually packaged in convenient “volumes”, 400-500 grams. Just for once. By and large, you don’t even need to defrost it; it will cook quickly and efficiently anyway. Fresh frozen green peas
2. Mint, the herb of Aphrodite, is a strong and famous aphrodisiac. Not only is it perfectly refreshing in the heat, but it’s also incredibly healthy. And in general, given the monotonous and meager diet, you need to pay attention to fresh greens and consume them all year round. Vitamins, you know.
3. Wash the greens (mint and parsley) thoroughly, tear off all the leaves and discard the stems.
   Chop the greens very finely. Place everything in a saucepan along with the green peas. Place peas and chopped herbs in a saucepan
4. Add 1 tsp. top with sugar, salt to taste and add cold water until it barely covers the peas. Sugar is a must, it prevents the peas from changing color when cooked. Otherwise, the soup will become the way we see peas in a jar when we cook it—gray-olive, unappetizing.
5. Place the pan 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 soup, leave 1 tbsp of boiled peas. Just put it aside. Place the pan on the fire, bring to a boil
6. Drain the broth into a separate bowl, and transfer the peas and herbs to a chopper or blender. Make a puree from the peas. It is important that the pea shells are ground; to be sure, you can rub the peas through a sieve. Presence of remains of pea shells in the puree absolutely unacceptable
   .

   Grind the peas into a puree and rub through a sieve

7. Transfer the pea puree into a saucepan.
   Add butter, cream and half of the broth that remained after cooking to the pea puree. Add butter to pea puree
8. Place the pan on the fire and, stirring constantly, bring to a boil.
   If the soup is too thick, you need to add more broth. In fact, usually the entire broth is used. The consistency is at your discretion; green pea soup can be quite thick. Add cream and bring to a boil
9. Cook the cream soup over low heat for no more than 5 minutes, preferably stirring continuously.

I became acquainted with this delicious dish thanks to the book “The Best Recipes of Moscow Chefs.” The cream soup recipe belongs to the great chef Dolf 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 thicker and richer. You can either do it like I did, or just don’t add the potatoes, and at the end of cooking the soup, garnish it with a piece of smoked salmon. The soup has the most delicate consistency 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 once, since the heated soup will not be as tasty.

Green pea puree

Boil 1 package of frozen green peas (450 g) in salted water (4-5 minutes), drain in a colander and rinse with cold water. Boil 400 grams of potatoes. Heat 100-150 ml of milk. Puree the peas and potatoes in a blender, adding salt, two tablespoons of butter and adding milk as needed.

Legumes contain a lot of protein, dishes made from them are filling and not too high in calories. The leader in the content of useful substances among legumes is green peas. In addition, it cooks very quickly and does not require pre-soaking. In addition, the rich color makes dishes made from it very bright and appetizing. One of these dishes is green pea soup, which is equally popular with both children and adults.