Step-by-step recipes for preparing tender green pea puree soup according to the classic recipe, with cream, cheese and bread crumbs

2017-10-28 Marina Danko

Grade
recipe

2325

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

5 gr.

Carbohydrates

12 gr.

112 kcal.

Option 1: Classic recipe for simple green pea puree soup

Legumes occupy a place of honor in the cuisines of European peoples, and pureed soups are considered classics of Western cooking. Green peas are a common ingredient in such dishes; they are used for decoration, but even more often as a main component. The advantages of dishes based on it are that they are prepared quickly, contain a lot of useful microelements, are tasty and unique in their own way. Given the many varieties of plants that exist, the selection of peas must be approached with special attention. In principle, there are no special restrictions, but for soups with very short cooking time, brain varieties are better suited, as they are softer. The strong taste of young peas is somewhat smoothed out, which means you can give free rein to your imagination in terms of using aromatic spices.

Ingredients:

• fresh green peas - 700 gr.;
• 200 grams of onion;
• garlic;
• 50 ml refined oil;
• dried mint and savory - a spoonful.

Step-by-step recipe for green pea soup

Peel four small cloves of garlic and an onion. We chop everything finely.

Pour vegetable oil into a frying pan and place on low heat. After warming up slightly, drop the garlic into the oil and fry for 30 seconds, stirring. Add the onion and cook everything together for ten minutes until completely softened.

Season the sautéed onions with savory and mint, heat for another minute and remove from the heat.

Transfer the roast into a small saucepan and add half a liter of distilled drinking water. After waiting for it to boil, add the peas. Boil, without letting it boil intensely, for at least ten minutes, maybe a little longer.

Take two spoons of peas from the soup and blend the rest of the pan with a blender.

Grind the resulting mushy mass through a metal sieve.

Pour the prepared puree soup back into the pan, add whole peas and bring to a boil. After boiling over low heat for only two minutes, turn off.

Savory has a fairly strong taste; bite a small piece of the spice to imagine how the soup will turn out. The classic aroma of legume dishes is considered to be the smell of coriander; if the savory suggested in the recipe is not to your liking, replace it with a little more ground coriander grains.

Option 2: Quick recipe for homemade green pea puree soup

Interested in the first recipe? But you can prepare it even easier and much faster, and the dish will have a completely different taste, which, as a rule, children like.

Ingredients:

• two glasses of drinking water or vegetable broth;
• 250 gr. fresh frozen peas;
• a few fresh mint leaves or half a spoon dry;
• two sprigs of thyme (optional);
• two spoons of thick sour cream, preferably homemade;
• grated nutmeg - a quarter of a spoon.

How to quickly make pureed green pea soup

Place the frozen peas in a bowl, add freshly boiled water and let sit for five minutes.

Place the thawed peas in a colander, strain the water, and place in a bowl. Add mint, thyme and all the water. Using an immersion blender, blend into a completely homogeneous mass. If the soup seems thick, dilute it with water or broth to the desired thickness.

Pour the soup into a saucepan, heat over medium heat until boiling and immediately remove from the stove.

Add sour cream to the soup, stir well, sprinkle with nutmeg and serve.

Children's menus are usually quite lean and do not contain spices, so add nutmeg depending on who the soup is intended for. Not everyone likes the taste of homemade sour cream, but it is completely replaceable with factory-made sour cream. One more thing - you shouldn’t prepare such a soup for future use, it takes little time, so it’s better to limit yourself to those portions that will be eaten immediately.

Option 3: Creamy green pea soup (canned)

The next recipe is with cream, instead of sour cream, this time it is liquid and relatively low in calories, and the fat content of the dish depends on the quality of the butter. It is difficult to call such a soup dietary, but its taste is light and the food can be recommended to people who do not want spicy foods.

Ingredients:

• half-liter jar of “brain” peas;
• a glass of cream, liquid, fat content not exceeding 10%;
• butter, preferably homemade, butter - 200 g;
• 80 gr. flour;
• dried mint and basil - 2 grams of each herb.

How to cook

Strain all the liquid from the can of canned peas. Place the peas in a blender bowl, add 100 ml of drinking water and blend.

Grind the pea mass through a fine sieve to make it more homogeneous. Pour 400 ml of water into the pea puree and stir thoroughly.

Place butter in a saucepan with a multi-layer bottom and melt at low temperature. Sprinkle with flour and, stirring, fry until a delicate creamy color appears.

Continuing to stir continuously, add cream to the flour in a thin stream, and then another 400 ml of cool water.

Place the pea mixture diluted with water into a saucepan. Add basil, a little salt and mint. Mix thoroughly and bring the soup to a boil. Reduce heat to low and simmer covered for five minutes. The finished soup needs to sit for some time under the lid so that the herbs release all their aroma.

Dishes with a multi-layer bottom structure do not like long heating without food. Be careful when frying the flour; in extreme cases, do it separately in a frying pan.

Option 4: Fragrant green pea soup with potatoes

In this version, the dish is more similar to the recipe for the usual pea soup. The basis of the taste is created by smoked meats, and therefore special attention is paid to them. Do not take products that have been dried too much in smoke, they can become bitter, but it is even worse to use “smoked meats” prepared by marinating with “liquid smoke.” In addition to the questionable usefulness of the product itself, they distort the taste of the dish beyond recognition.

Ingredients:

• fresh or frozen peas - 400 gr.;
• 350 gr. smoked pork ribs;
• five small potatoes;
• two small bay leaves;
• small onion head;
• a spoonful of chopped dill (fresh);
• spoon of sugar.

Step by step recipe

After rinsing the ribs with warm water, lightly scrape them with a knife. Then we cut it between the bones and put it in a saucepan.

Peel the potatoes. We cut the tubers into small cubes and place them on the ribs. After filling the peas, add bay leaves and fill everything with water (800 ml).

Place the pan on high heat. While waiting for it to boil, remove the foam completely. Cook over low heat until the potatoes are cooked and the peas are soft.

Remove the bay leaf, place the ribs out of the pan, remove the meat from the bones and cut it into small cubes. Add two tablespoons of peas from the pan to the plate with meat.

Make the soup from the stove and blend with a blender.

Place meat and peas in a saucepan with pureed soup. Sweeten the soup, taking a sample and add some salt. Bring to a boil over low heat, stirring occasionally, and immediately remove from the stove. Serve the soup lightly sprinkled with dill.

Option 5: Green pea bread soup with cheese croutons

When it comes to pureed soups, it’s hard to resist trying this dish with croutons. And if in the Middle Ages the poor people subsisted on such stew, now in supermarkets you can find packages of crackers specifically for these purposes. We will prepare the croutons ourselves, even more delicious - cheese croutons.

Ingredients:

• two large onions;
• 400 gr. ice cream or fresh peas;
• two small cloves of garlic;
• a glass of coarsely ground crackers;
• cheese with a strong taste - 150 gr.;
• spoon of olive oil.

For croutons:

• three slices of white bread;
• spoon of vegetable oil;
• hard cheese - 30 gr.

How to cook

Finely chop the peeled onion and garlic using a heavy knife.

In a large saucepan, preferably with a thick bottom, pour a spoonful of oil, add garlic and onion. Stirring, heat over low heat for about 4 minutes until the onion slices become transparent.

Pour 800 ml of drinking water or broth into the peas and increase the heat to maximum. After boiling, reduce slightly and cook the soup without a lid at a shallow simmer for 20 minutes.

Using a blender, puree the contents of the pan and additionally grind through a sieve.

Place the pot of soup on the stove and add the bread crumbs. Finely grate the cheese here. Add a little salt and boil after boiling for 10 minutes on low heat. Be sure to stir regularly, otherwise it will burn.

Turn on the oven to heat up. Cover the bottom of the baking sheet with a thin layer of vegetable oil.

Cut the bread slices into small cubes and mix with vegetable oil. Grate the cheese onto the bread using a medium or fine grater, sprinkle lightly with pepper, and mix.

Spread the bread mass on a baking sheet in an even layer and place in the oven for 20 minutes, the temperature in which has warmed up to 180 degrees. Stir once, approximately halfway through baking. Serve the puree soup hot, sprinkled with cheese croutons.

Never be afraid to do what you don't know how to do. Remember: the ark was built by amateurs. Professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin Seize the moment. Think of all those women on the Titanic who refused dessert. - Erma Bombeck My weaknesses are food and men. Exactly in that order. - Dolly Parton If you go to the store to buy bread, the chance that you will come out with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schulz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I’m afraid of heartburn or an allergy to caviar from Hennessy, that I’ll get lost at night in a large apartment on Rublyovka and die. - KVN song Everything that I like in life is either immoral or it makes me fat. - François de La Rochefoucauld I use wine when cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you rule a country in which there are 246 varieties of cheese?" - Charles de Gaulle What disgusting, what disgusting this jellied fish of yours! - Hippolyte in the film "The Irony of Fate" I simply cannot eat caviar, but I have to force myself. - Heroine Audrey Tautou in the film "Fatal Beauty" When there is major trouble, I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? Thirty pounds! - Cindy Garner Camembert... is another man's friend in difficult times. - Georges Clemenceau You Are you crazy? A dear friend from afar flies in for a minute - and you don’t have a cake! - Carlson, who lives on the roof. On our street there is a bakery called “Bonjour, croissant!” I’m tempted to go to Paris and open a bakery " Hello, toast!" - Fran Lebowitz. And I'll open a bakery in Washington, "Hey, damn it! - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen A robot will never replace a person! - Ogre If you want to know me, eat with me. - James Joyce Uh-oh, dear! What kind of peacock is this? Don't you see, we're eating... - Genie from "The Adventures of Munchausen" If a country doesn't have at least fifty varieties of cheese and good wine, it means the country has reached the end of its rope. Salvador Dali By chewing your food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, “12 Chairs” Nothing brightens up the table like a firecracker in Olivier! - Folk wisdom. If you have unexpected guests and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey... I just don’t understand what the secret is... If there is honey... then it’s immediately gone! - Winnie the Pooh Today I will be photographed for the magazine "Skilled Cook". I urgently need to wash myself and buy new insoles! - Freken Bok I haven’t eaten lobster for three days. - A snickering official (KVN joke) Hunger is not a thing - it won’t run away into the forest. - Popular wisdom Nothing improves the taste of home-cooked food more than studying the prices in a restaurant. - Folk wisdom

Fill the peas with plenty of water and leave to soak overnight or for 6-8 hours. The peas will swell and increase in volume, which means they are ready for cooking. After soaking, wash the peas and add two glasses of water. Please note that the proportion of peas and water is 1:2. We start cooking over low heat.

Cook the peas for 1-1.5 hours until all the water has evaporated, the peas become soft and completely boiled. At the end of cooking, add salt and stir to achieve the desired taste.

Blend the finished peas with a blender until puree is formed. If you don’t have a blender, then use a simple and ordinary potato masher.

Finely chop the onion, do not take too little of it, so that the puree with onions becomes even tastier. Pea puree can be served not only with fried onions; someone else fries carrots, and you decide according to your preferences. But mashed peas with fried onions are a classic serving option.

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Fry onions in vegetable oil, pour 2-3 tablespoons. l., no more. Fry until golden brown so that the onion becomes very aromatic and fragrant.

Place the hot pea puree on a plate and add the fried onions on top. It turns out very tasty and beautiful. For those who wish, the puree can be additionally peppered.

For a budget lunch, mashed peas will be the best option, although for those who love such a dish, it’s not all about the money. It's just very tasty and always healthy. Bon Appetite!

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.

Cooking features

Puree soup can be prepared not only from fresh peas, but also from canned and frozen ones. In this case, you just need to take into account some cooking features.

• Frozen pea soup is prepared in the same way as fresh pea soup. There is no need to defrost it beforehand.
• The cooking time for frozen peas is slightly less than for fresh ones. Fresh cooks for 15 minutes, frozen – 10-12 minutes.
• Canned peas are already ready to eat, so you only need to cook them for a short time, that is, no more than 5 minutes.
• When preparing the ingredients, it should be taken into account that the weight of canned green peas in its pure form will be less than the volume of a can, since part of the volume and weight in it is occupied by liquid. The liquid from canned peas is not used in making the soup.
• To prepare green pea puree soup, you will need a blender. If you are using a device intended for making cocktails, the soup must be cooled slightly before placing it in the blender bowl to prevent it from cracking. You can puree the soup with an immersion blender immediately without cooling.
• After grinding with a blender, pieces of pea shell remain in the soup. To obtain a more delicate consistency, after grinding with a blender, the soup is ground through a fine sieve.
• After blending the soup or straining it through a sieve, it must be brought to a boil to ensure sterilization.
• Lemon juice and meadow herbs, such as thyme and mint, add a harmonious taste to green pea puree soup. However, when using lemon juice, the soup should not be topped with cream.

From green peas - fresh, frozen or canned - you can make pureed soups that differ greatly in taste. To do this, you just need to find a suitable recipe.

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.

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

Green pea soup with potatoes

• fresh or frozen green peas – 0.35 kg;
• potatoes – 0.25 kg;
• water – 1 l;
• sugar - a pinch;
• salt - to taste;
• dried basil – 5 g;
• lemon juice – 20 ml;
• butter – 25 g;
• mixture of peppers - a pinch;
• almonds (roasted and chopped) – 10 g;
• thyme – 5 g.

Cooking method:

• Peel the potatoes and cut into cubes.
• Melt the butter in a thick-bottomed pan, add spices and fry them for just a minute.
• Add potatoes, cover with water, add salt and cook for 10 minutes.
• Place green peas in the pan and cook the soup with them for another 12-15 minutes.
• Cool the soup and puree it with an immersion blender.
• Add lemon juice and sugar and bring to a boil.
• Serve sprinkled with crumbled almonds.

This creamy soup has a unique taste that you won't forget. Before serving, you can put a spoonful of sour cream in it, then it will become even tastier and more satisfying.

Canned green pea soup

• green peas – 0.5 kg (excluding liquid);
• cream 10% – 0.2 l;
• chicken or vegetable broth - 0.8 l;
• flour – 80 g;
• butter – 50 g;
• dried mint – 2-3 g;
• dried basil – 2-3 g;
• salt, pepper - to taste.

Cooking method:

• Place the green peas in a blender bowl and add a small amount (100-125 ml) of vegetable broth. Grind to a puree consistency.
• Rub the pea puree through a sieve.
• Melt the butter in a saucepan and fry the flour in it.
• Pour in the cream in a thin stream, stirring everything well.
• Add half the broth, continuing to stir.
• Add pea puree diluted with the second part of the broth.
• Add salt, mint and basil, and pepper if desired.
• Bring to a boil, reduce heat and simmer on low heat under the lid for 5-10 minutes.
• Turn off the heat and let the soup simmer for another 10 minutes.

The delicate taste of this soup is unlikely to leave anyone indifferent. In addition, it is prepared very quickly and simply.

Green pea soup with rice

• green peas (fresh, frozen or canned) – 0.18-0.2 kg;
• rice – 100 g;
• water – 0.75 l;
• salt – 10 g;
• butter – 50 g;
• spices - to taste.

Cooking method:

• Boil the rice in one glass of water until tender and puree it using a blender.
• Separately, boil the peas in a glass of water, unless you are using canned ones.
• Puree the peas in a blender and strain through a sieve to obtain a creamy consistency.
• Combine rice and peas.
• Heat the remaining water by dissolving the salt in it.
• Pour this solution into the puree, stir and place on the stove.
• Bring to a boil, cook for a couple of minutes. Turn off the heat.
• Add butter, stir and pour into plates.

Before serving, you can add a mint leaf to each plate.

Green pea puree soup is tasty and healthy. You can get enough of it, despite the fact that there is no meat in it. In addition, you can prepare this soup in a hurry.

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.

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

• G 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!

I will also be glad to receive feedback on your cooking experience based on the materials in my article.