Soup with canned green peas. Pea soup made from green peas.

The most popular legume plant that is commonly used in food is, of course, peas. Probably there is not a single national culture in the kitchen which does not include peas. Garnishes, salads, pastries are made from it. But the most classic dish is pea soup.

In our country, it is customary to cook soup from dried peas, which is sold in different colors like cereals. In the West, prefer more soups with green frozen peas. The difference between these two types of first dish is significant. Dried peas make a more mealy and high-calorie soup. And from the frozen bean comes a dish that fits the canons of healthy and proper nutrition. Cooking frozen green pea soup is a breeze!

How to cook frozen green peas soup

From chicken (better to take chicken wings) boil broth. Per pound chicken meat  Need to take about 1 liter of water. Boil the chicken for 40 minutes, periodically removing the foam. Remove the chicken from the broth.

Wash potatoes, peel, cut into small cubes.

Carrots, peel onions, cut into small cubes.

Bake onions and carrots on a frying pan heated with vegetable oil.

Processed vegetables enter in chicken broth.

After 10 minutes, pour in the thawed peas in the soup. Add boiled chicken meat, separating it from the bones. If the broth was prepared from the wings, then you can put them in the soup and the whole.

Add salt to the broth with vegetables, boil for 10 minutes.

When serving, decorate the soup with green frozen peas with greens and a boiled egg.

Dietary cream soup with frozen green peas

Soup with green peas - a dish that is very suitable for proper diet. A truly dietary soup will turn out, if a little "conjure" with the ingredients. For example, instead of meat broth is better to use less high-calorie vegetable broth. In addition, add more vegetables rich in fiber in the ready broth. And, of course, do not fry vegetables in a skillet - raw or slightly baked will look more harmonious in a dietary soup with green peas. In addition, in this dish should not add potatoes. This vegetable due to the starchy structure can add extra calories to the soup.

Cooking low-calorie green pea soup does not take much time. In this case, the taste of this dish will be bright, interesting, rich. Such a soup will be even candid cooking. And the brightness and richness of the colors of the dishes will add a good mood.

Ingredients:

• Frozen green peas - 100 g;
• Green frozen beans - 100 g;
• Tomatoes (fresh or in own juice) - 100 g;
• Vegetable broth - 2 l;
• Leek - 1 pc .;
• Celery celery - 2 stalks;
• Garlic - 2 cloves;
• Pesto sauce or a mixture of herbs (Provencal, Italian) - 1 tbsp.
• Medium hard cheese - 100 g;
• Homemade crackers.

Cooking:

1. For this soup you will need vegetable broth. Each housewife prepares it according to her personal recipe. If this is not yet, then you can use the standard technique. Take one onion, one carrot. Vegetables should be thoroughly rinsed. If the ideal wash does not work, then the skin and husk will have to be removed. If the carrots are washed well, you can use them without cleaning. Cut the carrots and onions in half, pre-cook them in a dry frying pan to a small tan. Then add vegetables to boiling water. Cook for long, about 20 minutes.
2. In the strained broth add frozen peas, beans.
3. Tomatoes cut into cubes and enter into the soup.
4. Mix soup with a blender.
5. Leek and celery carefully washed from the sand. If necessary, cut off the rough parts. Cut the onion rings and sticks of celery. Add to creamy broth.
6. We introduce in the soup peeled and chopped garlic, and pesto sauce. If you use fresh herbs, then they need to chop finely. You can also add a ready-made mixture of herbs.
7. The soup is cooked for a total of not more than 20 minutes. Served sprinkled with cheese and homemade crackers.

Tips:

• Green peas, like most green foods, tend to darken when cooked. To keep the color of the peas bright, summer, add a pinch of sugar to the soup.
• Peas can not be cooked for a long time, otherwise it can turn into a "porridge". The bean product frozen in the factory way prepares no more than 7 minutes. If you use freezing from your garden bed, then the time will be doubled. The fact is that in the factories the peas are already slightly podvarivayut and only then freeze.
• You can add green pea soup paints by adding Bulgarian pepper. It is best to take the colorful "feathers" of this vegetable. Then the soup will sparkle with almost all the colors of the rainbow.
• If you add Bulgarian pepper to the soup, try also to "sprinkle" the broth with ground sweet paprika. The taste of this secret ingredient will be even more saturated.
• Thick soup is obtained by adding zucchini to traditional ingredients. This vegetable will disintegrate during cooking and make the dish more delicate in texture.

Green pea soup can be cooked absolutely on different broths.

It may be:

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

This soup goes well with various carbohydrate "additives". Good to use in this dish buckwheat, rice, pasta.

To make the taste of green pea soup more velvety, add a little milk to it, and even better - cream. By the way, creamy soup from green peas can be prepared in the form of cream soup. For this, broth, peas, potatoes are enough to boil and mix with a blender. You can decorate the soup with greens and "feathers" of the Bulgarian 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  need to use frozen peas.

It so happened that in our country it is customary to cook soups, mostly from dried peas. This dish is familiar to everyone since childhood, and even got its name “musical” due to its specific properties. But from the canned delicacy it is customary to cook salads, the bright and famous representatives of which is the New Year's Olivier. But you can cook delicious with canned peas.

We offer you a couple of recipes for tasty and healthy dishes from this product. The first of them was "invented" in Soviet times, when canned food was almost the only product in stores that didn't require kilometer queues. Yes, and they were cheap. But even today, this recipe has not lost its relevance, since the soup with green canned peas is not only tasty and healthy, but it is prepared extremely simply and quickly. And to spoil it is simply impossible.

Soup with canned green peas

To prepare this dish you will need:

• a jar of pea brain varieties;
• a can of canned fish - saury or pink salmon;
• bunch of greens;
• bulgarian pepper - 1 pc .;
• onions - 1 pc .;
• potatoes - 2 pcs .;
• carrots - 1 pc .;
• spice.

Wash vegetables and clean. If you are allergic to boiled onions and carrots, then you can not cut them, but put them in the pan as a whole. We need them for smell and taste, and to achieve this result, there’s no need to cut them. You can not even peel the onion - wash it well, cut off the remnants of the roots and send it to a pan with boiling water. His rind will give the broth a beautiful amber tint. And at the end of cooking, you simply remove the boiled carrots and onions from the pan and throw them away from sin.

Clean the potatoes, cut into cubes and also send to cook. If you chopped carrots, planning to use it in the finished soup, you can throw all the vegetables at the same time; otherwise, take a small pause (minutes 10-15 minutes) between onions with carrots and potatoes.

In the meantime, vegetables are cooked, cut greens and peppers and open the cans of canned food. We bring the potatoes to half-cooked, if necessary, we catch onion with carrots from the broth and send fish and peas to it. You can pour out the liquid from the peas - it will only add flavor and taste to the finished dish. With her soup with green canned peas will become even richer. Bring to a boil and add greens and pepper to the broth. Salt, add a little pepper and bay leaf. Once again bring to a boil and turn off the stove. All - soup with ready. It can be eaten both hot and cold, as canned food is most often consumed chilled. So you can consider this dish a type of okroshka.

Canned Pea Soup

This soup is not very common in our country because of its somewhat unusual coloring. It turns green, which does not meet the culinary traditions of the Russians. But this is not a reason to refuse to try this dish.

You will need meat or a jar of peas, leeks, butter and spices.

Sliced ​​onion rings fry in butter. You can do it right in the pan. As soon as the onions acquire a nice golden color, add half of the peas and broth. Keep on the stove about 15 minutes and remove from heat. Now you need to strain the broth and beat the peas with onions in a blender. If there are problems with the presence of a mixer or blender, then use the old grandma's method of mashed potatoes - tolkushkoy.

Again, combine all the ingredients, pour the remaining peas into the pan, put a tablespoon of sour cream, salt, pepper and send to the stove. If you expect to eat all the soup with green canned peas at once, then you do not need to boil it - just warm it up.

You can serve it with greens, and the taste of the extra spoon of sour cream is already portioned. Enjoy your meal.

Pea soup is one of my favorite soups. It is not surprising, but the best pea soup is obtained from the briquette. But today we will try to cook pea soup from fresh green peas.

Peas can be bought both fresh and frozen. Frozen peas, available in supermarkets and not inferior to fresh. I often use frozen green peas, as it is cheap and can be bought at any time of the year.

Ingredients