Recipe for pureed pea soup. Calorie, chemical composition and nutritional value.

Lenten pea soup - step-by-step recipe

Ingredients:

• Dry peas – 200 g
• Potatoes – 4 pcs.
• Bay leaf – 3 pcs.
• Onions – 2 pcs.
• Carrots – 1 pc.
• Wheat flour – 2 tbsp.
• Allspice – 5 pcs.
• Salt – 1 tbsp.
• Garlic – 2 cloves

Step-by-step preparation:

1. Rinse the peas, cover with water and leave to soak overnight.
2. Pour water into a 3-liter saucepan, add 1 peeled onion, half a carrot cut into rings, bay leaf and allspice. Boil and cook for half an hour over low heat.
3. Peel the potatoes and cut into small cubes.
4. Add potatoes and peas to the broth, discarding the water in which they were soaked. Boil, skim off the foam and cook for 15-20 minutes.
5. Finely chop the onion and half the carrots and sauté in vegetable oil in a frying pan for 5 minutes until golden brown.
6. In another clean and dry frying pan, fry the flour for 3-4 minutes until it darkens slightly.
7. Add flour to the broth, stirring constantly and frying.
8. Peel the garlic and squeeze through a press.
9. Cook the soup for 5-10 minutes, adding salt.
10. Remove the pan from the heat, close the lid and leave for a few minutes.

Ingredients:

• Split peas – 1.5 tbsp.
• Potatoes – 4 pcs.
• Onion – 2 pcs.
• Carrots – 1 pc.
• Salt - to taste
• Bay leaf – 3 pcs.
• Water – 2 l

Step-by-step preparation:

1. Peel the carrots and onions, chop finely and fry. To do this, turn on the “Fry” mode in the multicooker and heat the bowl. Pour in vegetable oil and add chopped vegetables. Stir-fry until transparent.
2. Cut the potatoes into small pieces and add to the slow cooker when the frying is ready.
3. Next add the washed split peas.
4. Fill the food with warm drinking water, season with salt and spices.
5. Close the multicooker with a lid and set the “Stew” mode for 1 hour.

Ingredients:

• Peas – 1 tbsp.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onions – 2 pcs.
• Bay leaf – 2 pcs.
• Spices - to taste
• Vegetable oil - for frying
• Salt - to taste
• Bread - slices

Step-by-step preparation:

1. Wash the peas, place them in a container, add 2 liters of drinking water and leave for 6 hours.
2. Peel the onion and finely chop.
3. Peel the carrots and grate them.
4. Peel the potatoes and cut into cubes with sides of 1.5 cm.
5. Cut the bread into 1.5 cm cubes and place on a clean and dry baking sheet. Dry it for 10 minutes in the oven until golden brown at 160°C.
6. Fry the onions and carrots in a frying pan in vegetable oil until golden brown for 10-15 minutes.
7. Wash the peas, add 1 liter of water and cook for 2 hours until soft.
8. After 1.5 hours of cooking, add potatoes, roasted vegetables and spices to the peas.
9. Add water. Adjust the amount yourself depending on the desired thickness of the soup.
10. Add salt and let the first dish brew for 15 minutes.

Lenten pea soup is prepared on the basis of vegetable broth with the addition of peas. There are many ingredients that you can add to this soup in addition to peas. These are carrots, onions and greens. There are options including potatoes or pasta. Fresh tomatoes will add a pleasant sourness to the soup.

Pea soup is not picky about the selection of spices for it. Feel free to add any herbs, including dry dill or parsley. If you want to give the soup a red tint, we recommend using sweet ground paprika. A mixture of crushed peppers will fill every spoonful of pea soup with a fragrant aroma.

Pea soup

Puree pea soups embody all the classics of thick pureed soups. This soup, having a slightly sweetish aftertaste, goes well with salted and smoked meat, cream, and easily takes on the taste and aroma of many spices and herbs. Hearty and light at the same time, this soup is the perfect lunch.

Recipe for pureed pea soup with mint

Ingredients:

• butter - 2 tbsp. spoons;
• chicken broth (low-fat) - 1 l;
• green peas (frozen) - 4 tbsp.;
• mint leaves - 3/4 cup;
• white onion - 140 g;
• olive oil - 1/4 cup;
• almond petals (optional) - 1/2 tbsp.

Preparation

Melt the butter in a saucepan and simmer the chopped onions on it, seasoning it with a teaspoon of salt. When the onion becomes transparent, add green peas to it and fill everything with broth. Cook for 4-5 minutes over medium high heat.

We select small mint leaves to decorate the dish, and beat the larger leaves into a puree using a blender, adding oil and seasoning with the remaining salt. Mix the mint puree with the pea soup and puree everything again using a blender. Lightly heat the finished soup, pour into bowls, garnish with mint leaves, almond petals and olive oil.

Fresh pea soup with aromatic herbs

Ingredients:

• fennel - 1/2 pcs.;
• butter - 30 g;
• leek (white part) - 1 pc.;
• white onion - 200 g;
• olive oil - 30 g;
• chervil greens - 1 teaspoon;
• tarragon greens - 1 teaspoon;
• fresh peas - 1.5 kg;
• water - 3 l.

Preparation

Cut the onion into thin rings. We cut fennel and leek in the same way. Heat a saucepan over medium heat and melt a slice of butter in it. Sauté the chopped vegetables in melted butter, seasoning them according to your own preferences. Transfer the contents of the saucepan into a deeper saucepan, cover with three liters of liquid, such as water or low-fat broth, and then cook for 10 minutes. Now add the peas and herbs, bring the liquid to a boil and remove the pan from the heat. Puree everything using a blender and rub through a sieve for greater homogeneity. Season the dish with salt and pepper to taste.

Green pea soup with coconut

Ingredients:

• green peas - 1 kg;
• vegetable broth - 2 tbsp;
• kale cabbage - 2 tbsp;
• coconut milk - 450 ml;
• garlic cloves - 2 pcs.;
• curry powder - 1 tbsp. spoon;
• butter - 30 g;
• ground cumin -1 teaspoon;
• honey - 15 g.

Preparation

Boil the peas until soft and place in a blender bowl. Sauté the kale until soft in melted butter and add to the peas. Pour coconut milk over everything, add curry, garlic, cumin, honey and salt and pepper, and then puree everything until smooth. Pour the puree soup into a saucepan, dilute with broth and cook for 10 minutes after boiling.

How to cook pureed pea soup with smoked meats?

Ingredients:

• smoked ham - 1 kg;
• white onion - 200 g;
• split peas - 200 g;
• meat broth - 2 l;
• carrots - 200 g;
• bay leaf - 2 pcs.;
• celery - 1 stalk;
• green peas (frozen) - 300 g.

Preparation

We wash the peas and fill them with 2 liters of meat broth. Cook it until softened with bay leaf, add liquid if necessary. Meanwhile, in a preheated frying pan, fry the onions, carrots and celery stalk until soft. Add the roast to the peas. We also send frozen green peas there and cook everything until they become soft. Remove the bay leaf from the soup and puree everything using a blender. Return the finished soup to the pan, heat slightly and pour into plates. Serve with slices of smoked ham on top, a slice of crusty bread and butter.

Recipe with tomato sauce and croutons

The rich pea and tomato taste of this soup will wonderfully complement a homemade menu of simple first courses.

How much time - 1 hour 45 minutes.

What is the calorie content - 194 calories.

How to cook:

1. Soak the peas for several hours in cool water.
2. Then put it on the fire for about two hours.
3. Cut the peeled potatoes into small cubes. It needs to be added half an hour before the beans are ready.
4. Peel the carrots and grate them using a medium-mesh grater.
5. Cut the peeled onion into thin half rings.
6. Place both of these products in a frying pan with oil and fry for seven minutes.
7. Then stir in seasonings and tomato paste. Cook for another two minutes.
8. Cut the bread into sticks. Place them in a separate frying pan and fry in oil until crispy. Add spices at your discretion.
9. Place the vegetables in the soup and cook for another ten minutes. Switch off.
10. Serve with croutons on a separate plate.

Tip: Tomato sauce or paste can be replaced with tomatoes in their own juice. This will make it a little sweeter and the taste won’t be as strong.

Lean pea soup without meat

Pea soup without meat will turn out no less rich and satisfying if you use a sufficient amount of vegetables and boil the peas well. And aromatic spices - oregano, basil, marjoram - will give the dish a stunning aroma.

Ingredients:

• Dried split peas – 1 tbsp.
• Potatoes – 5 pcs.
• Carrots and onions – 2 pcs.
• Dill and parsley.
• Garlic – 1 clove.
• Marjoram, oregano, basil - ¼ tsp each.
• Salt, vegetable oil.
• Rye crackers for serving.

Cooking process:

1. Place the peas, washed with water, on the stove to cook. When it boils, use a spoon to collect the foam and reduce the heat to low. Cover with a lid and cook for about 1.5 hours. You can add a teaspoon of soda to the water to speed up the process. You can also use a pressure cooker. There is another trick for quick cooking: boil the peas for about half an hour, then grind or crush and continue cooking. But the dish will be more like a puree soup.
2. Chop the carrots and onions using a convenient method, and then fry them in oil and throw them into the pan. If you don’t want to taste any vegetable fat in your lean soup, you can cook the vegetables raw.
3. Place potatoes, cut into small cubes, into the pan. Cook the peas along with the vegetables for 15-20 minutes. At the end of cooking, add aromatic seasonings, salt and a lot of herbs. Add the garlic last to the soup, chopping it with a knife or passing it through a garlic press.
4. Sprinkle lean pea soup with rye croutons when serving.

Bon appetit!

Features of the recipe for lean pea puree

Peas can be taken whole or split. In the first case, the time it stays in cold water increases. It will take 4-6 hours for the seeds to swell. Half an hour is enough for split peas.

Lean pea soup made from green pea puree has an interesting taste. And pureed soups are made from dry peas.

For variety, add a bouquet of your favorite spices to the dish:

• turmeric;
• paprika;
• ground black pepper;
• pepper mixture;
• ginger;
• garlic.

On a note. Boil peas for 40 minutes. Then add fried onion half rings and chopped garlic.

There are recipes that involve adding fresh onions or frying onions and carrots after pureeing.

Adjust the thickness of the dish with boiled water or broth. If after using the blender the puree becomes too thick, add water or broth and cook until it boils. The same trick is suitable for adjusting the consistency of lean pea puree soup according to a proven recipe.

The addition of garlic and fresh or frozen herbs gives the dish a spicy, pungent taste.

To make it even more satisfying, you can add potatoes, carrots, onions, and cabbage to the dish during the cooking process. In summer, zucchini will do just fine. A vegetable story is coming out for a good lunch during Lent. And the technology is simple: put everything in a saucepan and cook for 30-40 minutes under the lid.

Vegetable oil is taken without odor and placed at the end along with fried onions or at the beginning with fried carrots. You can simply pour oil into the pan while cooking the porridge.

Pea soup puree - basic principles of preparation

Be sure to soak whole peas overnight to reduce cooking time. Split peas do not need to be soaked; they boil quickly enough. It is best suited for making pureed soup.

Pea soup is prepared with the addition of meat, smoked meats or sausages, vegetables and herbs.

First, prepare the broth, then boil the peas in it, add chopped vegetables and cook until the ingredients are completely cooked. Salted and seasoned with spices. The meat is removed, separated from the bones and cut into small pieces. Then the soup is pureed using an immersion blender and pieces of meat are laid out.

Serve pea soup with croutons or croutons.

Pea soup in a Panasonic multicooker

Product set:

• 150 g ham;
• a glass of peas;
• one onion;
• three medium potatoes;
• one carrot;
• 300 g pork ribs;
• spices;
• any greens.

Practical part:

1. First we need to wash and soak the peas. Then we start processing the vegetables. Peel the potatoes and cut into cubes. We do the same with onions. Grind the carrots on a grater.

2. Cut the ham into strips.

3. Pour one tablespoon of oil into the multicooker bowl. Lay out the ribs and ham. Set the “Baking” mode for 7-8 minutes. If you decide to make soup with onions and carrots, then add them. We time it for 10 minutes. You can turn off the multicooker for now.

4. Pour the peas into a bowl and rinse 2-3 times. We also send potato cubes there. Fill with water so that it is 2-3 cm below the maximum mark. Now you can add salt and spices. Find the “Extinguishing” program in the menu. Set the timer for 1.5 hours. Close the lid of the multicooker.

5. After the beep sounds, you need to taste the broth. The main thing is that the peas are cooked. If it is still too hard, you should cook it for another 5-10 minutes. If everything is in order, then add chopped herbs. Pea soup in a slow cooker turns out aromatic and incredibly tasty. Before serving, we recommend putting it in the “Warming” mode for 15 minutes.

Recipe Creamy pea soup. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Cream Pea Soup”.

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

The energy value of Pea cream soup is 78.1 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.

Step-by-step preparation

1. Peel the onions and peel the carrots.
2. Cut half the carrots into slices or cubes and place in a saucepan. We also send one whole onion, peppercorns and bay leaves there.
3. Fill with water (about 1.5-2 liters) and cook the vegetable broth over low heat for 30 minutes. After this, the onion must be removed. She has already given all her aroma and nutrients to the broth, and will only continue to disturb us.
4. While the broth is cooking, we have time to fry and prepare the potatoes.
5. Cut the remaining onion into small cubes. Grate the other half of the carrot on the coarse side of a grater.
6. Heat the frying pan. Pour vegetable oil and add carrots and onions. Stir and fry until beautifully golden brown.
7. Using a vegetable peeler, remove the skins from the potatoes. Cut the potatoes into medium cubes.
8. Add salt to the cooked vegetable broth to your taste and add potatoes. We wash the swollen peas and also place them in the pan. Stir and cook for about 30-35 minutes until the peas and potatoes are ready.
9. During this time, sift and pour the flour into a dry frying pan. Place on the fire and fry for two to three minutes until slightly darkened, stirring all the time. Flour will add density to the soup and make it richer.
10. Pea soup is usually served with croutons. Therefore, we cut the slices of white bread into medium cubes. Place them on a dry baking sheet and send them to dry and fry in a preheated oven. Did you know? It is better to take yesterday's bread. It is not as soft as fresh, so it is easier to cut and will crumble less. And to make the croutons more flavorful, you can pour a little oil into a frying pan and heat it with chopped garlic. Then fry the bread cubes in this oil. Just remember to remove pieces of garlic from the pan before frying the bread, otherwise they will burn and give the croutons an unpleasant smell instead of aroma. Any pea soup is served with croutons. Including a recipe for pea soup with chicken, as well as pea soup with smoked meats, a step-by-step recipe with photos.
11. When all the ingredients are cooked, pour the flour into the pan and stir well. Cook for about five minutes.
12. Finally it was time to add the frying. After this, cook our pea soup for five minutes.
13. While it is cooking, finely chop the greens and transfer the croutons into a beautiful bowl. We also put sour cream and ground black pepper on the table for those who like it spicy.
14. All. Our lean but very tasty pea soup is ready. We can set the table, pour soup into bowls and invite relatives. Enjoy your meal!

Creamy pea soup classic recipe with chicken

Pea soup is cooked not only with smoked meat. A very tasty pea soup is made with chicken broth. The recipe for such a soup is known to all experienced housewives, and for young cooks I will give it below.

Number of products:

• 240 grams of split yellow peas;
• 1000 ml of water or vegetable broth;
• 4 medium sized potatoes;
• 350 grams of chicken meat;
• 1 onion;
• 1 clove of garlic;
• 1 carrot;
• 7-8 grams of table salt;
• Greens: parsley, green onions;

Preparation:

Place the pre-soaked peas into a saucepan, add liquid and cook on the stove burner.

After boiling, cook for 20 minutes (until half cooked). Wash the chicken meat, cut into portions and add to the peas.

At the same time, add the prepared potatoes to the pan.

Prepare the soup dressing: peel and chop the vegetables, sauté them with vegetable oil until cooked in a frying pan.

Remove the chicken pieces from the soup before adding the dressing. Pour the dressing into the soup, boil for 2-3 minutes, add salt and remove the soup from the heat.

Grind the mixture in a blender until pureed.

Pour the soup into bowls, put pieces of chicken meat and sprinkle fresh chopped herbs and croutons on top.

Green pea soup with cream

Compound:

• fresh or frozen green peas – 0.7 kg;
• canned green peas – 50 g;
• water – 1.5 l;
• cream – 0.2 l;
• potatoes – 0.2 kg;
• onions – 0.2 kg;
• butter – 60 g;
• cream cheese – 60–80 g;
• milk – 20–30 ml;
• salt, pepper - to taste;
• dried basil – 20 g.

Calorie content of the dish per 100 g: 69 kcal.

Cooking method:

• Peel the onion and cut into small pieces.
• Melt the butter in a cauldron or thick-walled saucepan.
• Fry the onion in it until transparent.
• Fill with water.
• When the water boils, add the peeled and cut into small cubes potatoes.
• After 5 minutes, add green peas to the soup. Cook for 15 minutes.
• Using a blender, puree the ingredients until the soup has the consistency of puree.
• Pour in the cream, add salt, pepper and dried basil. Bring the soup to a boil. Let it simmer for a couple of minutes, stirring, and remove from heat.
• Cut the cheese into pieces, put it in a blender bowl, and fill it with milk. Whisk.
• Transfer the sauce into a piping bag.
• Ladle the soup into bowls and garnish with cheese sauce and canned peas.

Recipe for making pureed pea soup in a slow cooker

• Cooking time: approximately one and a half hours (with your participation 15-20 minutes).
• Number of servings:
  for 6-8 people.

Kitchenware

• We can’t do without a multicooker from any manufacturer;
• a sharp knife and a cutting board are required;
• you also need a spacious container for pouring puree soup from the multicooker;

• a blender is important for thoroughly grinding the finished dish into puree;
• Of course, we can’t do without shallow plates for serving creamy soup on the table.

Step-by-step instruction

Cooking soup

1. Wash the peas thoroughly with cold running water, then soak them and leave to swell for about an hour.
2. Cut the chicken fillet into long thin slices and place in the multicooker bowl.
3. Cut the washed, peeled potatoes into quarters and place on top of the meat.
4. Next, coarsely chop the onion and pour it into the bowl.
5. Cut the carrots into half rings and add them to the chopped products.
6. Then pour the swollen peas into a bowl with the remaining ingredients and fill it all with water.
7. Then turn on the multicooker, setting the “Soup” mode for an hour.
8. After the specified time, remove the meat and set it aside.
9. Pour the finished soup into a deep container, salt and pepper it according to your own taste.
10. Sprinkle the dish with dried dill and thoroughly grind all the products using a blender.

The final stage

Video recipe for pureed pea soup in a slow cooker

This video will tell you all about the process of preparing creamy pea soup in a slow cooker. After watching it, you can be convinced that even inexperienced and just beginning housewives can prepare such a dish.

• In order to spend less time preparing the soup, I recommend using split peas
  - this way it will swell and cook faster. If you have whole dried peas, then it is better to soak them overnight.
• It is necessary to cook peas with the lid closed over low heat
  - this way they retain more of their beneficial properties.
  If the water has boiled away and the peas are not yet completely ready, add boiling water, but under no circumstances add cold water - it will make the peas tasteless. also recommend salting the peas shortly before they are fully cooked
  - this way they will cook faster and acquire a more delicate taste.
• When preparing creamy pea soup, I often set the multicooker to the “Stew” mode and cook the puree for about an hour and a half. In this case, the peas are almost completely boiled, and the remaining products can simply be mashed a little with a fork.
• If you are preparing pea puree with fresh meat, I advise you to first fry it a little
  in a multicooker bowl until golden brown, and after that add chopped vegetables, following the recipe - then the pieces of meat will remain whole and will not disintegrate during cooking.
• also use ready-made broth instead of water
  - the dish will only benefit from this.

Learning to cook pea soup-puree

Have you ever made pureed pea soup? This quite tasty dish is prepared very quickly, does not take much time and does not require much expense. However, now you will see this for yourself.

To begin with, it is worth noting that all pea dishes are extremely tasty and healthy. Of course, it is not at all necessary to include them in your diet every day, however, if you prepare such a soup at least once a week, this will be enough to fill your body with useful substances and microelements. Well, here are some delicious recipes for homemade pea soup.

How to make pureed pea soup

Method 1

Ingredients: a glass of peas, 2 small onions, a piece of beef or pork meat on the bone, salt and pepper, as always, to taste.

Preparation:

To make the peas cook faster, you should first soak them in water. While it is soaking, prepare the meat broth. To do this, boil a pork or beef bone until fully cooked, then remove it from the pan and add well-soaked peas. While the soup is cooking, fry the onion in a frying pan along with the ham cut into pieces. Add the finished roast to the peas. Add bay leaf, pepper and salt to the soup to taste.

After removing the soup from the stove, puree it using a blender. That's all, delicious and healthy pea soup is ready!

Method 2

Ingredients: a glass of peas, potatoes, smoked and boiled sausage, onions, seasonings, herbs, salt.

Preparation: Peas, as in the previous recipe, need to be soaked. It is advisable to do this in the evening so that it infuses all night. In the morning, add potatoes to boiling water and cook until half cooked. Then add peas to the soup. Cook it over low heat until the peas begin to fall apart. Don't forget to season the soup. To do this, fry the onion until golden brown, and add both types of sausage cut into pieces. When the soup is ready, grind it with a blender, and when serving, garnish with herbs.

Method 3

This lean pea soup will appeal to everyone who, in principle, loves such food. This, as they say, is not for everyone. By the way, know that you can make delicious soups not only from dried peas, but also from fresh ones. I will be happy to share one of these recipes with you.

Ingredients: peas (you can use fresh or pre-frozen), vermicelli (choose your favorite), potatoes, onions, carrots, salt.

Preparation: Grate the carrots on a coarse beet grater and chop the onion. Fry the vegetables in a frying pan. Add peas to them and simmer for about 6-7 minutes. Boil water in a saucepan, throw in potatoes (previously cut into cubes or strips), as well as vermicelli. When the ingredients boil, cook them for another 10 minutes. Be sure to add salt, you can add a little of your favorite seasoning to taste. When the soup is almost ready, add the frying agent to it and simmer over low heat for 7 minutes.

When serving, garnish this delicious soup with herbs.

Small tricks

As you can see, preparing a delicious and satisfying pea soup is not so difficult. This is a soup that you can easily cook in your own way. A little experimentation and you can get a completely new taste. So, try using several types of smoked meats to cook pea soup, which will give it a special piquant taste. Also, during cooking, you can add a little herbs (whatever you like - herbs, parsley), and in this case you will be able to get a truly spring soup. By the way, try to cook it, no matter how strange it may seem to you, from two types of peas at once: dried and fresh. Believe me, it turns out very tasty. In a word, experiment!

How to cook pea soup with cream?

A very tasty cooking option that is definitely worth trying at least once.

Required Products:

• 200 milliliters of cream;
• a glass of peas;
• two potatoes;
• one onion and carrot;
• seasonings as desired;
• liter of water.

Cooking process:

1. Before using peas for soup, be sure to soak them. It is better if it sits all night, but if this is not possible, then leave it for at least two hours.
2. Chop the vegetables: cut the potatoes into thin slices, the onion into half rings, and the carrots into strips. Place them in a pan with a little oil and fry. Ingredients needed for the dish:

• one carrot and onion;
• two cloves of garlic;
• herbs and spices to your taste;
• about 400 grams of peas;
• one fresh tomato.

Cooking process:

1. Of course, fill the peas with cold water and leave them for at least three hours. If it is solid, then for five hours.
2. After this time, put the peas in a saucepan, fill with fresh water, and bring to readiness on the stove. It will take no less than 40 minutes.
3. At this time we are busy with vegetables. Grate the carrots on a coarse grater, turn the onions into small squares, and chop the garlic with a knife.
4. We also cut the tomatoes into cubes no larger than one centimeter in size. They must first be removed from the skin. It comes off easily if you pour boiling water over the vegetable.
5. In a preheated frying pan, first fry the onion for a while, then add carrots, tomatoes and garlic. We wait until all the products become soft and add them to the already boiled peas.
6. Keep the soup on the fire for another five minutes, remove, wait for it to cool and turn into puree with a blender.

Pea cream soup is a hearty and flavorful dish that becomes very popular during the cold period. To prepare it, you don’t need any special culinary skills or a lot of free time. In addition, regular consumption of peas helps to normalize the functioning of the digestive system, helps to forget about heartburn and problems with intestinal function. Scientists recommend including peas in their diet for people with tuberculosis, diabetes and diseases associated with nervous and immune disorders.

Pea soup with chicken

Compound:

• chicken soup set – 0.5 kg;
• smoked chicken meat – 0.2 kg;
• potatoes – 0.5 kg;
• peas – 0.25 kg;
• onions – 150 g;
• carrots – 150 g;
• fresh dill – 50 g;
• butter – 40 g;
• wheat croutons - to taste;
• water – 2 l;
• salt, pepper - to taste.

Calorie content of the dish per 100 g: 78 kcal.

Cooking method:

• Wash the peas and sort them. Fill with cool water and leave for several hours.
• Rinse the meat and bones from the soup set, place in a saucepan and cover with water. Place on the stove and bring to a boil over medium heat.
• Cook for a few minutes, skimming off the foam, then reduce the flame intensity and cook for half an hour.
• Strain the broth, removing the bones and other chicken parts from the soup kit.
• Rinse the peas again and place in boiling broth. Cook for 30 minutes.
• Peel and cut the potatoes into cubes, add to the pan after the specified time. Continue cooking the soup for another 20 minutes.
• Finely chop the peeled onion.
• Grind the carrots on a coarse grater.
• Melt butter in a frying pan, fry carrots and onions in it until soft. Add vegetables to soup.
• Cook for another 5-10 minutes, then puree the contents of the pan using a blender.
• Separate from the bones, peel and cut the smoked chicken into small cubes. Put it in the soup.
• Heat the soup to a boil. Cook for 10 minutes. 5 minutes before readiness, add finely chopped dill, salt and pepper to the soup.

Lenten pea soup with potatoes traditional recipe

The method of preparing soup presented below is the most common among many housewives. The soup turns out hearty and tasty.

Ingredients:

• Split peas – 300 g.
• Onions, carrots - 1 pc.
• Potatoes – 4 pcs.
• Sunflower oil, salt.
• Bouillon cube.
• Half a bunch of cilantro.

Preparation:

Wash the peas and cook in two liters of water with a bay leaf. Cut the potatoes into cubes and place in a common pan with the peas.

Chop onions and carrots and fry in vegetable oil.

Season the broth with salt and pepper, add a bouillon cube. After 15 minutes, when the potatoes and peas are cooked until half cooked, add the dressing to the pan. Simmer the sum over low heat for a few more minutes. Serve with finely chopped cilantro.

Creamy pea soup recipe classic without meat

Number of products:-

Recipe information

• Cuisine:Russian
• Type of dish: hot dish
• Cooking method: on the stove
• Servings:6
• 1 hour 30 minutes

• 130 grams of peas;
• 1 carrot;
• 600 ml vegetable or mushroom broth;
• 30 ml vegetable oil;
• 1 medium sized onion;
• 2-3 potato tubers;
• Parsley;

Operating procedure:

Place the peas in a bowl and rinse with running water. Drain the water several times. Then fill with clean water so that the water is two to three centimeters above the peas. Leave to soak overnight.

Pour out the water and pour the peas into the pan. Pour in hot vegetable broth and cook at low boil for 30-40 minutes.

Peel the carrots and peel the onions. Cut vegetables into pieces.

Peel the potato tubers and cut into cubes.

Add the prepared vegetables to the pan with the peas. Cook over low heat until the vegetables are soft. Salt the soup. If the broth has boiled away, add more broth.

Remove the pan from the heat. Grind the vegetables along with the liquid in a blender or rub through a sieve.

Heat the puree soup again without bringing it to a boil. Add vegetable oil and stir.

creamy pea soup recipe classic

When serving, pour into plates, sprinkle with chopped herbs and croutons (optional).

creamy pea soup recipe classic

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TECHNICAL AND TECHNOLOGICAL CARD No. Pea soup puree

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Pea soup puree produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

4. TECHNOLOGICAL PROCESS

Dried peas are sorted, washed, placed in cold water (50% of the recipe norm) for 3-4 hours, then boiled in the same water without salt with the lid closed until tender.

Peeled vegetables and parsley are washed under running water. Prepared carrots and onions are chopped, simmered in a small amount of water (10% of the recipe norm) with the addition of butter for 10 minutes, then the stewed vegetables and prepared peas are rubbed through a grinding machine.

Wheat flour is lightly dried in a frying pan, a small amount of water is added to it, kneaded well at low boil until a homogeneous mass is formed for 3-5 minutes, after which the pureed vegetables and peas are combined with white sauce, diluted with water (40% of the recipe norm) , add salt, bring to a boil while stirring.

The finished puree soup is stored until release in a water bath or stove at a temperature of 80-85°C.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

Serving temperature: 70±5° C.

Delivery time: no more than 2 hours from the moment of preparation.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Energy value (kcal)

59,43

Process engineer:
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In conclusion

Lenten pea soup is an ideal first course for those who are fasting. Many may think that it is not very tasty. But this is far from true. If you follow the recipes described above, you get a flavorful soup that both adults and children will enjoy.

Bean soups are extremely healthy and nutritious during fasting. In particular, pea soup, which I cook almost constantly during Lent.

Peas allow the stomach to quickly fill up and also nourish the body with proteins of plant origin. This increases energy and improves performance. The only disadvantage of peas is, perhaps, the increased gas formation that it tends to cause. However, each person reacts to pea dishes differently; some people are not bothered by gas at all. And for some reason, peas from different manufacturers are perceived differently by the gastrointestinal tract. Some people don't risk eating pea soup on weekdays. Well, you know what I mean.

There are general recommendations that exist to combat increased gas formation: drink more water, and also add carminative foods to your food, such as dill, for example. They are very suitable when we eat pea soup.

So, now about the soup itself. Its taste and energy value are such that a lean pea dish is not much different from a fast one. In addition, lean soup can be prepared without adding vegetable oil, which is suitable for those who adhere to a diet without oil on some days.

Ingredients for lean pea soup (approximately 2.5 liter pan):

• Peas 1 cup;
• Potatoes 3 pieces (if large);
• Onion 1 pc.;
• Carrot 1 pc. small;
• Vegetable oil (sometimes with it, sometimes without);
• A small bunch of dill;
• Garlic 1 clove;
• Salt to taste;
• Water about 2 liters.

I don’t soak peas, although I used to do it. Can be left overnight in cold water. But I repeat, I don’t do this, I just cook the peas in a saucepan for 1-1.5 hours.

Next, I peel and cut the potatoes. Its quantity must still be considered according to the situation. It must be said right away that for a lean soup there should be a lot of potatoes; almost all the peas are boiled into puree. Add potatoes to the saucepan with peas.

Next, you can sauté the chopped onions and carrots with butter if you are thinking of pea soup with butter. Or you can just put them in the pan after the potatoes, then the soup will be without oil. When the potatoes become soft, add dill. I like it when there are a lot of greens floating in the soup, it’s thicker and tastier. Add water to the required volume.

If I cook pea soup without oil, then at the end of cooking I add one clove of garlic through a press and simply cover the soup with a lid.

When serving, you can add rye crackers to the soup, which will give it even more nutritional value.

Peas must first be soaked in cold water for 3-5 hours. Then rinse, add water, and bring to a boil. Skim off the foam and cook the peas until they begin to soften (cooking time varies depending on the type of pea - from 40 minutes to 1.5 hours). Do not salt the water.

Peel the potatoes and cut into small cubes.

Pour the potatoes into the pan with the peas and cook until the potatoes are tender (20-25 minutes). Then place 4-5 tablespoons of potatoes along with peas in a bowl and mash thoroughly. Return the mixture to the pan, add salt to the soup and stir.

Cut the onion into thin feathers or quarters, grate the carrots on a coarse grater.

Fry the onions and carrots in vegetable oil until the vegetables are soft. Place the vegetables in a saucepan, add soup seasoning, add paprika, bay leaf and chopped garlic.

Let the soup simmer over low heat for another 6-7 minutes, then turn off the gas. Very tasty and easy to prepare lean pea soup, pour into bowls, sprinkle with freshly ground black pepper and chopped herbs. Serve the soup with croutons or croutons.

Cream of pea soup (vegan)

The cold weather has arrived and sometimes you want something warming and satisfying.

And if the basis of my diet is fresh fruits and vegetables, then in cloudy and gloomy weather I can make an exception to the rules and, without a twinge of conscience, serve a plate of delicious and nutritious pea cream soup with my daughter.

This soup is suitable for your whole family.

The fact is that peas:

• easy to digest;
• does not lose its benefits when cooked;
• contains a lot of ascorbic acid, various vitamins, and is also rich in calcium, potassium, phosphorus and iron;
• if you don't eat meat - an excellent source of protein;
• contains a number of essential amino acids, and therefore, it simply must be a frequent guest on your table!
• indispensable for children, as it improves appetite, promotes growth, helps to better absorb information, and normalizes the functioning of the entire gastrointestinal tract.

This list can be continued for a very long time, but I won’t bore you, I think you’ve already decided to try making this soup. If so, then go ahead! I cooked it in a slow cooker, but you can do it in a regular saucepan.

We will need (for 4 large servings):

• a glass of peas (soak overnight in lukewarm clean water);
• large onion;
• 3 cloves of garlic;
• 200 gr. cauliflower (you can do without it);
• one large carrot;
• a couple of celery sticks;
• 2 cm ginger;
• 2 tbsp coconut oil (you can use any vegetable oil);
• turmeric or curry - 1 teaspoon;
• salt to taste;
• ground coriander - 1/2 teaspoon;
• mustard seeds - 1 teaspoon;
• clean water 1.5 liters

Step 1:

Fry the onion in coconut oil, then add finely chopped garlic, ginger and spices. If you also cook in a slow cooker, then use the “Frying” mode.

Step 2:

Pour one and a half liters of water into the pan and prepare our vegetables: cut the carrots into small pieces, divide the cauliflower into inflorescences, cut the celery into small pieces.

We put all the vegetables and peas in a saucepan, add salt, add spices and set the “Soup” program, I have it for an hour of cooking.

While cooking soup, I can freely go to the sea or to the store.

Here's what we got

Step 3:

I put our soup in a blender; my bowl is made of glass, so you can safely grind hot dishes in it. Make puree from the soup.

Step 4:

Pour the soup into bowls, decorate with herbs, make a path of hemp seeds or at your discretion.

If your family doesn’t really like meatless dishes, you can add shrimp boiled with garlic and bay leaf to this soup.

Well, for your husband, you can add fried bacon to the soup, for example.

I think the whole family will be delighted and ask for more!

Bon appetit!