Soup with green peas and eggs: recipes : Labuda.blog

After preparing the salad, I somehow had canned peas left over, and since everyone in the family loves them, I decided to make soup with them. I’ll tell you, friends, honestly - it turned out very tasty, since then I’ve been deliberately saving a third of the jar for soup. Chicken and pea soup is a great option for adding variety to your everyday menu. I like to cook soups literally for one time, at most two, so the portions are often small. If you have a large family and you cook with a reserve, increase the amount of ingredients to the desired amount.

So, I bring to your attention a very simple and very tasty chicken soup with green peas, let's get started!

Prepare all the necessary ingredients for the soup.

Pour clean filtered water into the pan, wash the chicken drumsticks, dry them and place them in the pan. Add bay leaf, black pepper and allspice. Boil the broth for half an hour, be sure to remove the foam after the water boils.

After half an hour of cooking, peel the potatoes, cut into medium cubes and throw into the broth.

Peel the carrots and onions, wash and dry. Grate the carrots on a medium grater, cut the onion into small cubes. Send after the potatoes into the pan. Cook the broth with vegetables for 15 minutes.

At the end, add curly small pasta to the pan, preferably from durum wheat.

Also add canned peas.

Season the soup with salt, take a sample and even out the taste. Add finely chopped dill. Turn off the heat and leave the chicken soup with green peas covered for 5-7 minutes.

Bon appetit!

The most popular legume plant that is usually eaten is, of course, peas. There is probably not a single national culture whose cuisine does not include peas. Side dishes, salads, and baked goods are prepared from it. But the most classic dish is pea soup.

In our country, it is customary to prepare soup from dried peas, which is sold in different colors as cereal. In the West, soups with green frozen peas are preferred. The difference between these two types of first course is significant. Dried peas make a more mealy and high-calorie soup. And frozen beans will produce a dish that fits the canons of healthy and proper nutrition. Making frozen green pea soup couldn't be easier!

Taste Info Hot soups / Pea soup

Lenten pea soup

Lenten pea soup is no worse than the same soup cooked with the addition of smoked meats. This soup has a delicate structure, soft and aromatic, it will delight you with its taste.

Ingredients:

Peas - 100 g
Potatoes - 3 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Garlic - 2 cloves
Refined sunflower oil - for frying vegetables
Salt, pepper - to taste

Step-by-step recipe with photos:

Peel the potatoes and cut them as convenient for you (I use them into cubes). Wash the peas. Fill the potatoes with water, add the washed peas and set to cook. Cook until the peas are ready.

In the meantime, let's prepare the dressing. Finely chop the onion and garlic, grate the carrots. Fry everything in sunflower oil. I do this over high heat, stirring constantly.

When the peas and potatoes are ready, add the dressing and cook for another 2-3 minutes.

Salt and pepper to taste.

Lenten pea soup is ready.

Serve with roasted peanuts and finely chopped herbs.

Bon appetit!

How to cook “Spring soup with eggs and peas”

Prepare your ingredients.

Pour broth into the pan, I used chicken broth. Peel the potatoes, wash and cut into cubes. Place in a saucepan.

Peel the onions and carrots, wash and finely chop. Place in the pan. Pour in sunflower oil and simmer the vegetables over low heat for 8-10 minutes, stirring.

Add carrots and onions to the soup.

Wash the green peas and also add to the pan.

When all the vegetables in the soup are almost ready, add chopped young cabbage, salt the soup to taste and cook for another 5-7 minutes.

The soup is ready. Can be served.

Hard-boil the eggs, cool, peel and finely chop. When serving, place the egg on a plate.

Pour the soup into a plate with a chopped egg, add herbs and serve. Bon appetit!

Lenten pea soup - photo recipe

To end up with a rich pea soup, you can do without meat, but not the set of seasonings suggested in the recipe. Otherwise, the dish will turn out to be too rustic in taste.

The photo recipe uses bell pepper, but it is not a required ingredient.

Ingredients

Split peas: 250-350 g
Potatoes: 3 pcs.
Carrots: 1 pc.
Salt: to taste
Vegetable oil: for frying
Curry: 1/3 tsp.
Nutmeg: 1/3 tsp.
Hot pepper: 1/3 tsp.
Ginger: to taste

Cooking instructions

We collect the necessary products according to the list and start cooking.
It is permissible to soak peas in water for 3-4 hours or overnight. It will cook much faster.
Fill the peas with water and let them cook until soft. Depending on the variety, this will take 20-40 minutes.
The secret is that to make the lean pea soup especially rich, you don’t need to skim off the foam, but rather drown it in the broth.
At this time, we clean the vegetables and immerse them in cold water to prevent the darkening process.
Cut the potatoes into thin strips or randomly.
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Pea soup without meat: 5 classic recipes for making pea soup
We also chop the carrots finely or three on a coarse grater.
Fry the prepared vegetables together with frozen bell peppers in oil until soft.
Transfer to a saucepan. Fill with hot water, add spices and herbs.
We also send boiled peas there.
We give all components the opportunity to boil thoroughly.
Read also: Light diet soups: recipes

Serve the soup hot with homemade croutons. Why cut the bread into cubes and brown it in the oven. If desired, blend the mixture with a blender to obtain a puree soup.

Pea soup in a slow cooker

During the development of technology, many housewives now have a multicooker in their kitchen. Undoubtedly, it saves time and the dishes prepared in it are in no way inferior to those prepared in the traditional way.

Ingredients:

pork - 500 g (it’s better to take it on the bone, the broth will be richer and more flavorful);
crushed peas - 1 cup;
potatoes - 3-4 pcs.;
onions - 1 onion;
medium carrot - 1 root.

Don’t forget herbs, salt and odorless vegetable oil for sautéing.

Recipe for making pea soup in a slow cooker with pork and potatoes:

A large selection of modes in the multicooker allows you to bring the taste of pea soup to perfection.

First, fry the chopped onions and carrots using the “baking” mode. Take them out, place the meat, cut into portions, into a bowl, fill 3⁄4 of the pan with water. Add peas, diced potatoes, overcooked. Bring the contents to a boil using the “steaming” mode, and only then select the main “stewing” mode. After 2 hours, the pea soup is ready.

You can choose a simpler cooking method, which involves simultaneously loading all the ingredients at the same time. To do this, prepare the vegetables - wash, peel and cut. Also wash the pork in running water, remove any thin parts, and cut into portions.

Put everything in a container, add water, add salt and select the “stew” mode for 2.5 hours. Pea soup in a slow cooker prepared in this way will be no less tasty. Before serving, decorate with herbs.

Delicious lean pea soup

Using this recipe you can make a very tasty lean pea soup. Moreover, those around you will be sure that it is cooked in meat broth. Even those who cannot imagine their diet without meat will enjoy this aromatic, light, tasty soup.

In order for the peas to cook very quickly, they need to be soaked in water for 10-12 hours (overnight).

Ingredients:

Peas – 200 g;
Onions – 4 pcs.;
Carrots – 1 pc.;
Potatoes – 5 pcs.;
Bay leaf – 3-4 pcs.;
Black peppercorns – 2-3 pcs.;
Greens - to taste;
Salt – 2 tbsp. l.;
Vegetable oil – 100 ml;
White bread.

Cooking method:

Peel 4 onions. Grate half the carrots on a coarse grater, and chop the other half into thin slices.
Fill a saucepan with water (about 2.5 liters) and put 1 whole onion, carrot slices, bay leaf and peppercorns into it. Place on the stove and cook the vegetables for 30 minutes. Meanwhile, pour vegetable oil into a heated frying pan and fry the grated carrots in it for 2-3 minutes.
Add chopped onion to the pan and fry the vegetables for another 3 minutes. In a dry frying pan, fry 2 tbsp. l. flour until browned. Flour will give the soup the necessary richness.
Cut the potatoes into small cubes and add them to the pan with vegetable broth. Add salt and cook the potatoes over medium heat for about 15 minutes, and then add the peas. Cut the white bread into cubes and place on a baking sheet lined with foil. Place in the oven for 5-7 minutes at 180 degrees.
Pour the fried flour into the soup and mix well. Then add the frying mixture to the pan and continue stirring. Cook for another 5 minutes.
Lenten pea soup is ready. It must be served with crackers.

Ingredients

Chicken – 500 g;
Green frozen peas – 1 tbsp.;
Potato – 1 pc.;
Onion – 1 pc.;
Carrot – 1 pc.;
Egg – 1 pc.;
Salt, herbs - to taste;
Vegetable oil.

How to Make Frozen Green Pea Soup

Make broth from chicken (it’s better to use chicken wings). For half a kilo of chicken meat you need to take about 1 liter of water. Cook the chicken for 40 minutes, periodically skimming off the foam. Remove chicken from broth.

Wash the potatoes, peel them, cut them into small cubes.

Peel carrots, onions, cut into small cubes.

Fry the onions and carrots in a frying pan heated with vegetable oil.

Add processed vegetables to chicken broth.

After 10 minutes, add defrosted peas to the soup. Add boiled chicken meat, separating it from the bones. If the broth was prepared from wings, you can put them whole in the soup.

Add salt to the broth with vegetables and cook for 10 minutes.

When serving soup with frozen green peas, garnish with herbs and a boiled egg.

Diet puree soup with frozen green peas

Green pea soup is a dish that is very suitable for a healthy diet. You can get a truly dietary soup if you “conjure” the ingredients a little. For example, instead of meat broth, it is better to use lower-calorie vegetable broth. In addition, add more fiber-rich vegetables to the finished broth. And, of course, you should not fry vegetables in a frying pan - raw or lightly baked ones will look more harmonious in a dietary soup with green peas. In addition, you should not add potatoes to this dish. Due to its starchy structure, this vegetable can add extra calories to the soup.

Preparing low-calorie green pea soup does not take much time. At the same time, the taste of this dish will be bright, interesting, rich. Even outright culinary picky eaters will eat this soup. And the brightness and richness of the colors of the dish will add a good mood.

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Ingredients:

Green frozen peas – 100 g;
Frozen green beans – 100 g;
Tomatoes (fresh or in their own juice) – 100 g;
Vegetable broth – 2 l;
Leek – 1 pc.;
Petiole celery - 2 stalks;
Garlic – 2 cloves;
Pesto sauce or a mixture of herbs (Provencal, Italian) – 1 tbsp;
Hard cheese with medium fat content – 100 g;
Homemade crackers.

Preparation:

For this soup you will need vegetable broth. Each housewife prepares it according to her own personal recipe. If this does not exist yet, then you can use the standard technique. Take one onion, one carrot. Vegetables must be washed thoroughly. If you cannot wash it perfectly, then the skin and husk will have to be removed. If the carrots are washed well, then you can use them without peeling. Cut the carrots and onions in half and bake them in a dry frying pan until slightly charred. Then add the vegetables to the boiling water. Cook for a short time, about 20 minutes.
Add frozen peas and beans to the strained broth.
Cut the tomatoes into cubes and add them to the soup.
Beat the soup with a blender.
We thoroughly wash the leeks and celery to remove sand. If necessary, cut off the rough parts. Cut the onion into rings and celery into sticks. Add to creamy broth.
Add peeled and chopped garlic and pesto sauce to the soup. If you use fresh herbs, they need to be finely chopped. You can also add a ready-made herbal mixture.
The soup takes no more than 20 minutes to cook. When serving, sprinkle with grated cheese and homemade croutons.

Adviсe:

Green peas, like most green foods, tend to darken when cooked. To keep the pea color bright and summery, add a pinch of sugar to the soup.
Peas cannot be cooked for a long time, otherwise they may turn into “porridge”. A factory-frozen bean product takes no more than 7 minutes to prepare. If you use freezing from your garden, the time will double. The fact is that in factories the peas are already lightly cooked and only then frozen.
You can add color to green pea soup by adding bell pepper. It is best to take the multi-colored “feathers” of this vegetable. Then the soup will shimmer with almost all the colors of the rainbow.
If you add bell pepper to the soup, try also “sprinkling” the broth with ground sweet paprika. The taste of such a secret ingredient will become even more intense.
You can get a thick soup if you add zucchini to the traditional ingredients. This vegetable will break down as it cooks and give the dish a more tender texture.

Green pea soup can be prepared using completely different broths.

It could be:

chicken bouillon;
vegetable broth;
meat broth;
mushroom broth;
fish broth.

This soup goes well with various carbohydrate “additives”. It is good to use buckwheat, rice, and pasta in this dish.

To make the taste of green pea soup more velvety, add a little milk, or even better, cream. By the way, creamy green pea soup can also be prepared in the form of cream soup. To do this, just boil the broth, peas, potatoes and beat with a blender. You can decorate the soup with herbs and “feathers” of bell pepper.

You can also make pea soup with smoked meats, traditional for Russian culture, from green peas. To do this, instead of dried split peas, you need to use frozen peas.

For the normal functioning of the body, a source of energy is required, which is food. Every day housewives are tormented by the question “how to surprise the household today?” There are a huge number of ideas and recipes, take, for example, canned pea soup. Its aroma and exquisite taste will please every family member.

Recipe in a slow cooker

Ingredients:

Peas - one glass.
Water – 2 liters.
You can take any mushrooms that you like best, but according to the recipe, the standard ones are champignons. 200 grams.
Onion – 1 piece.
Potatoes – 3 pieces.
Carrot – 1 piece.
Sunflower oil – 2 tablespoons.
Greens - half a bunch of dill.
Salt and red pepper.

Preparation:

This recipe is simple, you don’t need to spend a lot of money or time, and the end result is an amazing dish. First of all, you need to soak the peas, it’s better to do this overnight to be sure, and in the morning you can start cooking.

So, we will wash, peel and cut the vegetables into small cubes. Then fry for about 5 minutes in the multicooker bowl - frying the vegetables. Then add carrots and onions, add diced champignons and fry for 10 minutes in the same mode. Next, let's start cooking the pea soup. Place the peas in the bowl in soup mode. After 0.5 hours, the peas will be well boiled, and we will add all the vegetables, pepper and salt. Turn off the soup, let it sit for half an hour, serve with white bread croutons, sour cream, and smoked lard.

Bon appetit!

The other day I had the chance to make this wonderful chicken and pea soup. The soup turned out to be extremely good. Thick, with a perfectly balanced taste, so bright and aromatic, it captivated me from the first spoon. I highly recommend everyone to make this chicken and pea soup at least once; it’s an excellent alternative to standard first courses.

This chicken pea soup uses frozen peas, although fresh would be much better. But during the cold season, fresh peas are rare, so frozen ones are ideal. There is also canned corn in the soup, which is there for two reasons. It's taste and color. The sweet taste of corn goes well with the melted cheese present in the soup and with the rest of the ingredients as well. Carrots and potatoes with chicken create the basis of chicken soup with peas, they guarantee the fact that you will “get enough” of the soup. In general, this chicken soup with peas is very thoughtful and harmonious, despite the unusual set of ingredients for us.

Visually, this chicken pea soup reminded me of a certain salad due to the presence of corn in it combined with chicken. But it still tastes like a real soup, hot and satisfying, which can warm you up on a cold day and help replenish your strength.

I really liked the chicken and pea soup. I will definitely be making this from time to time.

Cooking time: 30 minutes

Number of servings – 6-8

Pea soup with water: a quick recipe

All housewives know that preparing pea soup is a long process. This recipe allows you to prepare soup quickly and without any hassle. The whole secret is to use soda, thanks to which the peas will cook much faster.

Ingredients

half a kilogram of potatoes;
salt;
carrot;
freshly ground pepper;
bulb;
Bay leaf;
50 ml vegetable oil;
allspice;
400 g peas;
baking soda – 3 g;
drinking water - three liters.

Step-by-step cooking recipe

Step 1:

Peel and wash the carrots and onions. Chop the onion into small cubes. Chop the carrots into thin cubes.

Step 2:

Place the vegetables in a frying pan with heated vegetable oil and fry, stirring constantly, until lightly browned. Place a pot of drinking water on the stove.

Step 3:

Place peeled and diced potatoes into boiling water. Rinse the peas thoroughly under running water. Place it in a separate pan, add soda and fill with purified water so that its level is a couple of centimeters above the peas. Place on the fire and cook from the moment of boiling for five minutes.

Step 4:

Add fried vegetables to the soup. Puree the boiled peas using a blender and add to the pan with the soup. Season everything with salt and spices. Cook for a couple of minutes, add chopped herbs and after a minute remove the soup from the heat.

If you don't have a blender, you can mash the peas with a regular potato masher or puree them in a food processor. Add peas to the soup when the potatoes are half cooked.

Classic recipe for meatless pea soup with potatoes

I present to your attention the most delicious dish in the opinion of my family. The taste is no worse than its meat counterpart. At the same time, the calorie content of this is significantly less - only 60 kcal!

Ingredients:

100 g dry peas;
2 tbsp. l. vegetable oil;
2 liters of water;
1 bay leaf;
300 g potatoes;
a bunch of greenery;
1-2 carrots;
1/4 tsp. turmeric;
1 tbsp. salt;
1 onion.

Step-by-step recipe with photos:

1. Soak the peas for 2-3 hours in water. Afterwards, pour into a saucepan, add water and put on fire. Bring to a boil and skim off the foam. Leave to simmer over low heat for 1 hour.

2. Finely chop the onion, chop the potatoes into medium cubes, and grate the carrots on a medium grater.

3. Fry the onions and carrots in a frying pan over low heat until soft.

4. Add salt, turmeric, bay leaf, herbs, roast and potatoes to the peas. Bring the soup to a boil and cover with a lid. Cook over low heat until the potatoes are tender (about 20-25 minutes). The dish is ready.

Before serving, you can sprinkle the portion with herbs. Serve with freshly baked bread. Bon appetit!

Pea soup with water

A simple and tasty soup even on water. Peas are an excellent substitute for meat due to their high protein content.

Ingredients:

Potatoes – 1 piece
Onion – 1 piece
Carrots – 1 piece
Peas - 150-200 grams
Water – 1 Liter
Dill – 1 bunch
Vegetable oil - 1 tbsp. spoon
Salt - To taste

Number of servings: 3-4

How to make Pea Soup with Water

1. Let's prepare ingredients for the soup. 2. We sort out the peas and soak them for a while. Then we rinse. 3. Bring the water for cooking the soup to a boil, add salt and throw in the peas. Cook until soft. 4. Finely chop the onion. 5. Finely chop the carrots. 6. Place onions and carrots in a frying pan and fry in vegetable oil until tender. 7. When the peas are ready, start processing and cutting the potatoes. 8. Add potatoes and cook for 15 minutes. 9. Cut the dill. 10. Add fried vegetables and dill to the soup. Boil for another 5 minutes and turn off the heat. The water soup is ready. Have fun!

Chicken soup

What do you need:

three liters of water;
three or four potato tubers;
one chicken leg;
one carrot;
one onion;
a can of canned peas;
three to four eggs;
spices.

How to cook:

Rinse the leg, put it in a pan, pour cold water into it and put it on the stove. When it boils, turn the heat to low and continue cooking for about one hour, remembering to remove the scum.
Remove the chicken from the broth, let cool and cut the meat into small pieces.
While the leg is cooking, prepare the following products.
Peel the potatoes, cut into cubes or bars.
Grate the carrots, chop the onion, fry in sunflower oil until slightly golden brown.
Boil hard-boiled eggs. When they have cooled, peel and cut.
Place potatoes into boiling broth, cook for ten minutes and add fried onions and carrots. Cook for another 8-10 minutes.
Add pieces of chicken, chopped eggs and peas to the soup along with the liquid from the can. Season the soup with pepper and salt to taste.
Cook for another five minutes, then remove from the stove.
The soup should sit covered for 10-15 minutes.

Chicken soup with green peas and eggs served with herbs. You can put a small spoon of sour cream on a plate.

Pea soup for the winter in jars

The basic composition of the ingredients in the recipe is the same as in the classic soup cooked for lunch. Traditional preservatives are added only to preserve vegetables: salt, sugar and vinegar. The soup is rolled up under tin lids and stored in a cool place.

Ingredients:

Split peas – 1 kg.
Carrots and onions – 0.5 kg each.
Bell pepper – 1-1.2 kg.
Tomato juice – 1.7 – 2 l.
Vegetable oil – 250 ml.
Salt – 2 tbsp. l.
Sugar – 4 tbsp. l.
Vinegar essence – ¼ tsp.

Cooking process:

Soak the peas as before cooking regular soup, preferably overnight. Drain, rinse and cook in a large container for 1.5 hours.
At the same time, prepare the vegetables. Cut the onions and carrots into cubes. In a frying pan with a large amount of oil (half the volume specified in the recipe), fry the vegetable cubes.
After peeling the seeds and stalks, cut the pepper into cubes and fry in the remaining oil.
Combine vegetables together in one large, thick-sided container. Add cooked peas into it and mix.
Pour tomato juice into the mixture, add the required amount of salt and sugar, stir to avoid burning and keep on medium heat for 40 minutes.
During this time, sterilize the jars. Take the volume so that you can use the contents at a time. Boil the lids in water and let the jars dry.
At the end of cooking the pea soup, add the essence to it. If you want to add 9% vinegar instead of essence, you need 2 teaspoons. Mix everything in the pan and pour it into clean jars when hot. Roll up the soup with lids, turn over the filled jars and keep in the room until it cools. Then store in a cool place.
Soup prepared for the winter is poured into a container and heated before use. At this point, you can add a meat component to it to taste.

Bon appetit!

Pea soup made from fresh green peas.

Did you think that pea soup can only be made with dry peas? No, of course not, you can easily cook a light vegetable soup from fresh green peas, and everything is quite simple and even faster. The taste is amazing.

We will need:

Potatoes - 2 pcs;
Fresh green peas - 100 g;
Onion - 1 piece;
Carrots - 1 piece;
Garlic - 2 cloves;
Sweet pepper - 0.5 pcs;
Celery stalks - 2 pcs;
Cherry tomatoes - 10-15 pcs;
Tomato paste - 1 tbsp;
Salt, pepper, khmeli-suneli - to taste.

Step 1.

Grate the carrots, finely chop the onion, garlic and pepper. Lightly fry everything in olive oil in a saucepan with a thick bottom. But you can also fry it in a frying pan (including the bottom point) and then transfer it to the pan.

Step 2.

Add thinly sliced potatoes and celery. Fry everything for a couple of minutes.

Fry the vegetables a little in a saucepan

Step 3.

Then it’s the turn of the peas.

Pour water into the pan and cook until the potatoes and peas are ready.

Step 4.

When the vegetables are ready, add halved cherry tomatoes and tomato paste to the pan.

When the vegetables are ready, add the cherry tomatoes and tomato paste.

Let's boil for about five minutes.

Step 5.

At the end of cooking, add salt and pepper to taste, add suneli hops. Let's let the soup brew.

Finally, sprinkle with seasoning.

Serve fresh green pea soup hot, sprinkled with herbs. Bon appetit!

Frozen pea soup

An excellent option for a quick winter soup.

Ingredients:

Onion - 1 pc.
Peas - 450 g
White bread - 200 g
Water - 800 ml.
Potatoes - 2 pcs.
Salt
Butter - 1 tbsp.
Black pepper

Preparation:

Drizzle oil over diced bread and place the croutons in the oven.

Fry the onion until golden brown, add the potatoes.

Add peas, pour in water.

Add spices and simmer the dish until the vegetables are completely cooked.

Puree the finished soup and serve with croutons.

Lenten pea soup - a simple recipe

Dishes with peas are indispensable when giving up meat, as they contain complete protein and a lot of easily digestible microelements. Cooking lean pea soup is not at all difficult if you use our step-by-step recipe with photos to help.

For vegetables you will need carrots, onions and potatoes. When choosing peas, pay attention to the packaging date. Please note that the shelf life should not exceed 24 calendar months, since the biological age of the peas affects the time required for boiling. The longer the pea cereal has been stored, the more time it takes to cook.

To reduce the cooking time, soak the peas for 10 hours in cold water or pour boiling water before boiling, then immediately place on the stove. To reduce gas formation, add dried dill or parsley before finishing cooking.

Serve the soup as an independent, hearty dish with croutons from black or white bread. If desired, you can cut the bread into small squares, fry in a pan and add to the soup when serving.

Ingredients:

whole peas - 1 cup;
potatoes - 2 pieces;
coarse salt - to taste;
carrots - 50 grams;
onion - 1 head;
vegetable oil - 1 tablespoon;
bay leaf - 1 piece;
purified water - 1.3 liters.

How to cook

Wash the peas and place in a convenient pan. Pour in a small amount of boiling water. Add salt, a little cinnamon powder and bay leaf. Pour in a little vegetable oil.

After boiling, set the heat to minimum and simmer until the peas swell. With this simple technique, cooking time is reduced and the formation of foam completely stops. When the peas have significantly increased in size, increase the volume of water to the specified volume. While the peas are cooking, peel the vegetables.

Chop the onion as desired, grate the carrots. Pour oil into a frying pan, add black pepper, turmeric, paprika for flavor, add onion first and stir, then chopped carrots. Sauté the vegetables while stirring until soft.

Wash the potatoes and cut into small cubes. Place in the pan when the peas are almost ready.

Boil the pea soup until the potatoes are ready, then add the fried vegetables.

Add chopped greens after cooking or to a plate. Serve the lean soup hot, with croutons and vegetable salad.

Bon appetit!

To add variety to the Lenten menu, pea soup can be prepared with mushrooms - hearty and tasty.

Recipe for cold pea soup with cream of lemon and tarragon

This rather original combination of ingredients makes this cold soup not only tasty, but also very refined. The dish turns out aromatic, light and healthy. Its main feature is that it is quite unusual in appearance. For this reason, such cold pea soup can be served on a holiday table. To prepare it you need the following products:

1 tablespoon butter;
1 shallot;
1 cup vegetable or chicken broth;
3 cups peas;
1 glass of water;
salt and pepper to taste;
60 ml Greek yogurt;
½ teaspoon lemon zest;
fresh tarragon;
radish pieces for decoration.

Place the butter in a saucepan and melt over medium heat. Throw chopped shallots into the pan and fry until tender. Add peas and fry for a couple more minutes. Pour in the broth, salt and pepper the ingredients. Boil the mixture for 5 minutes, then turn off the heat and remove the pan from the stove. Pour the contents into the blender bowl and blend. Add water and beat the mixture again until smooth. Add lemon zest and Greek yogurt to the soup. Mix everything and pour back into the pan. Place the soup in the refrigerator and leave there for 1 hour. Before serving, pour the soup into bowls and garnish with tarragon and radish rings.

Cold Pea and Parsley Soup Recipe

Parsley and peas are two foods that most people have growing right in their garden beds. However, no matter how simple these two ingredients may seem, you can prepare a very tasty cold soup from them, the taste of which will resemble the most amazing restaurant dishes. If you want to pamper your loved ones with a real culinary masterpiece in the summer, then this cold pea soup is just such a dish. Delicate, light and very appetizing - clearly no one will refuse such a soup. To prepare it you need:

2 onions;
4 cloves of garlic;
sea salt to taste;
500 g green peas;
2 cups parsley;
1 liter of vegetable broth;
1 tablespoon olive oil.

You need to start cooking by preparing the ingredients for the soup. To do this, the onions need to be finely chopped. Chop the garlic. Heat oil in a frying pan, add onion and garlic. Fry the vegetables for 5-10 minutes until they are slightly browned. Pour broth into the contents of the pan, add peas and salt. Bring the mixture to a boil and add parsley. Wait until the parsley leaves soften and turn off the heat. Pour the soup into a blender and blend until smooth. Add lemon zest, olive oil and lemon juice. Mix everything. Refrigerate the soup for about 2 hours before serving.

Pea soup with tomatoes, bell peppers and potatoes

An interesting tasting dish suitable for everyday dinner. It will delight your family with its softness and nutrition!

Ingredients:

Potatoes – 3 pcs.
Tomatoes – 375 g.
Bell pepper – 1 pc.
Peas – 120 g.
Onions, garlic, herbs, salt.

Preparation:

Place the washed peas to boil in 2.5 liters of water. Bring to a boil, skim off foam. After 30 minutes, add the grated potatoes.

Chop the onion and place in the frying pan. Chop the tomatoes into cubes and add to the onion. Simmer vegetables for 10 minutes.

When the peas in the soup are ready, add the tomato and onion dressing to the pan. Keep the dish on low heat for some more time and remove from the stove.