Of all the frozen vegetables, my favorite is green peas. There is something to lose your mind about: fresh peas of such ideal, wonderful ripeness last for two weeks, no longer, and they are available frozen all year round. I always have a package of green peas in my freezer, I make it with it, add it to it, cook it - and, of course, the creamy pea soup also turns out great.

What I love about creamy soups is that in just 20-30 minutes you can whip up a delicious, healthy and elegant meal, and with frozen peas your creamy soup is perfect any day of the year. I like to add fried chopped bacon to this cream of pea soup, because any dish that contains bacon and green peas always tastes amazing, but if you want, you can replace it with shelled pumpkin or sunflower seeds.

Cream of pea soup recipe

Complexity
low

Time
30 minutes

Ingredients

4 servings

some slices of uncooked bacon or pork belly

1 onion

2 cloves garlic

1 small potato

1 bay leaf

1 tsp

cardamom 400 g.

frozen green peas 1/2 tsp.

nutmeg 100-150 g.

cream with fat content 20-22%
Creamy frozen green pea soup is a delicious, healthy and elegant dish that will be ready in half an hour and will be perfect any day of the year.

Alexey Onegin

Place a heavy-bottomed saucepan over medium heat, heat a little vegetable oil in it and fry the finely chopped bacon until golden. Remove the bacon with a slotted spoon and drain on a paper towel; add finely chopped onion and garlic to the pan and stir-fry for 4-5 minutes until the vegetables are soft and translucent but not darkened.

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Add medium-sized chopped potatoes, bay leaves and cardamom fruits (whole cardamom can be replaced with 1/4 tsp ground, which is added at the very end). Pour in water or broth, chicken or vegetable, bring to a boil, reduce heat, cover and simmer for 20 minutes or until the potatoes are soft.

Add the nutmeg and salt and blend until smooth, then add the cream - a little more or a little less depending on the consistency you want for the cream of pea soup - and blend for a few more seconds. If desired, rub the cream soup through a sieve, then return it to the pan and heat through, but do not bring to a boil so that the cream does not separate.

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

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 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 bread cubes in a 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.

Green peas are a real delicacy for adults and for children. It is filling and healthy. It contains not only vegetable protein, but also quite a lot of fiber. Like all legumes, it 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.

You will need:

• frozen green peas 400 gr
• potatoes 2 pcs
• onion 1 piece
• processed cheese 3 pcs

During the season, you can replace frozen peas with fresh ones.

Step-by-step photo recipe:

Potato cut into cubes, pour boiling water (1 liter), bring to a boil, add salt and cook on low heat 10 minutes.

Finely chop the onion and fry over low heat.

Add peas into a saucepan with potatoes, bring to a boil and cook for 10-15 minutes.

Release processed cheese from the foil and break it into pieces. Here's processed cheese Friendship, can be used Hochland- it melts better and can be thrown directly into the pan.

Place the pieces of cheese in a small saucepan, 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!

Return the soup to the heat and bring the soup to a boil again. Taste and add salt if necessary. Green pea cream soup is ready. When serving, add a little olive oil to the plate and

Very soft, rich soup with unusual taste. It’s not at all like the soup we make from dry peas. Bon appetit!

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 for 10 minutes.
Finely chop the onion and fry over low heat.
Add the peas to the pan with the potatoes, bring to a boil and cook for 10-15 minutes. Break the processed cheese into pieces, place in a small saucepan, pour boiling water (1 cup) and dissolve over low heat until smooth.
When the peas are cooked, add fried onions and melted cheese dissolved in water to the pan.
Blend the soup with a blender until smooth. Serve with croutons.

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.

Recipe information

Method of preparation: boiling.

Total cooking time: 25 min.

Number of servings: 2-3.

Ingredients:

• 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

optional:

• 30 g smoked salmon.

Preparation

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.

• Garlic croutons or slices of crispy baguette fried in garlic or olive oil are perfect for the soup.
• Before serving, creamy green pea soup can be sprinkled with finely chopped herbs.

2016-04-24T13:20:05+00:00 admin first meal

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, it’s soup...

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