Frozen green pea soup. For lovers of not only tasty food, but also beautiful: green pea soup puree. Recipe Options Fresh Pea Soup Recipe

Green pea soup has an unusually delicate taste - canned, fresh, frozen! Prepare soup puree with cream or mint.

Peas give a slightly perceptible sweetness, in combination with sour tomato puree, vegetable fried and chicken meat, it turns out very tasty and unusual. The soup is hearty, thick, with a pleasant aroma of garlic and at the same time it is prepared simply and quickly.

By following our step by step recipe with photo you will see that canned green soup is boiled in broth. But there are other options - you can cook it with meat, meatballs or cook lean. If you decide to cook lean, then in addition to vegetables, add a couple of tablespoons of rice cereal to the soup, the soup will turn out to be more satisfying and thicker.

• chicken meat on the bone (wings, skeleton, drumsticks) - 400 gr;
• potatoes - 3 pcs;
• water - 2.5 liters;
• carrots - 1 pc;
• canned peas - 0.5 cans (without liquid);
• onion - 1 pc;
• garlic cloves - 3 pieces (to taste);
• vegetable oil - 3 tbsp. spoons;
• tomato sauce - 3 tbsp. spoons;
• salt - to taste;
• fresh herbs, sour cream - for serving.

For chicken broth, take the skeleton (chicken carcass without breast, legs and wings) and two wings. Pour cold water, wait until the boil begins and immediately remove the foam with a slotted spoon. As the foam appears, we continue to collect it. Then add salt, cover loosely with a lid and cook the broth for 40-45 minutes. The soup will be seasoned with vegetable fried with tomato, so the transparency of the broth is not important. But, of course, a strong boil is not necessary. We filter the finished broth, choose the meat.

Ten minutes before the broth is ready, clean and cut all the vegetables. Potatoes in strips, carrots in cubes or cubes, onion cut into smaller cubes.

We lower the potatoes into the strained broth, bring to a boil again and leave to cook over low heat.

As soon as the potatoes boil, heat the pan with oil and fry the onion with carrots until soft. After about five minutes, add the tomato sauce (or pour in the mashed tomatoes along with the juice).

Fry the vegetable dressing over low heat. When roasted, the tomato will show a sweet and sour taste, the soup will turn out bright, rich.

Add the contents of the pan along with the oil and tomato to the boiling soup. Cook for five minutes until all vegetables are cooked.

We recline canned peas in a sieve or colander. Add to soup when vegetables are ready. Let it boil, cook for three minutes at a low boil. We try for salt, perhaps after adding the peas you will need to salt the soup (the peas will give a slightly sweet aftertaste).

We return the wings and meat removed from the bones to the soup. You can add any fresh or frozen herbs if you like. Leave the soup for a few minutes to boil and turn off.

We lay out the hot soup in portioned tureens or deep plates and serve. You can add sour cream or grate a clove of garlic. Bon appetit!

Recipe 2: soup with canned green peas

The soup is light, you can't call it ordinary. Very tasty.

• Broth (vegetable, chicken or meat, can be from a cube)
• Sour cream - 2 tbsp. l.
• Leek (stem, white part only) - 1 pc.
• Green peas (canned - 1 can) - 300 g
• Butter - 1 tbsp. l.

Cut the leek stalk into thin rings and fry in butter in a saucepan with a thick bottom.

Add 200 g green peas.

Add broth. I like it better when I use meat or chicken, but I always cook low-fat broth, with a lot of water and a small amount of meat. The program talked about the broth from the cube. I don't eat them and don't recommend them to anyone.

Cook for 10-15 minutes.

Then strain the soup.

Beat the onion with peas with a mixer until a puree mass.

Pour the strained broth into the saucepan. Add 2 tbsp. l. sour cream, mix, add 100 g of green peas, put on fire to warm up. All! You can eat.

Recipe 3: soup with canned green peas and an egg

The soup can be made with chicken or meat broth, but I prefer a light vegetable version. I use a slow cooker, but on a regular stove it turns out no worse, though a little longer in time.

• onion - 1 pc;
• carrots - 1 pc;
• potatoes - 2 pcs;
• Bulgarian pepper - half;
• canned peas - 1 can;
• chicken eggs - 3 pcs;
• salt - to taste;
• vegetable oil - 2 tbsp;
• greens - to taste

Finely chop one medium onion and fry in vegetable oil in a multicooker bowl.

I add coarsely grated carrots.

Half a bell pepper. Fry for a few minutes, stirring occasionally.

In the meantime, I cut a couple of potatoes into strips and also send them to the multicooker bowl.

Now it's the turn of the jar of canned peas along with the juice. Peas are better to take soft and slightly sweet, the soup will turn out more tender.

I add water, I get half a five-liter bowl of a soup multicooker. Salt to taste and select the "Soup" mode. In the finished soup I put greens and three hard-boiled eggs grated on a fine grater.

The soup turns out to be very rich, slightly thick and satisfying, and canned peas and boiled eggs give an unusual taste.

Recipe 4: Green Pea Soup (Step by Step)

I want to share with you a delicious and interesting recipe for green pea soup puree. A great option for a child or connoisseurs of mashed soups. A great combination of cream, peas and celery.

• Potatoes 2 pieces
• Green peas 400 grams (frozen)
• Salt to taste
• Cream 200 ml - 20%
• Sederey leaf 2 petioles
• White onion 1 piece
• Butter 2 tbsp. spoons
• Chicken stock 1 liter

Put the chicken broth on the fire and bring to a boil.

Peel potatoes and cut into small cubes.

Peel the white onion and cut into small half rings.

Heat the butter in a frying pan and fry the onion until golden brown.

At this time, cut the celery into thin strips.

Add celery to the fried onions and fry for 3 minutes.

Add chopped potatoes to the boiling broth and cook for 6-7 minutes.

Next, add the fried onions and celery to the potatoes.

In the same pan, in the remaining butter, fry the peas for 10 minutes until `semi-soft`.

Pour half the peas into the broth, cook for another 3 minutes, add salt and freshly ground black pepper.

Using a blender, grind all the components of the soup into a homogeneous mass.

Then add the cream and the remaining whole peas, bring to a boil and pour into bowls. Decorate soup puree with heavy cream and green peas. Everything is ready.

Very tasty creamy soup, delicate texture and creamy taste, I recommend trying it.

Recipe 5: Frozen Green Pea Soup

Having prepared creamy green pea soup with cream, you will feel that the taste of this bean in the soup is revealed unusually and in its own way.

The soup has the most delicate texture 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 one time, as the warmed soup will not be as tasty.

• 400 ml water or vegetable broth (if you want thicker soup, then 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

Finely chopped shallots, fry in butter for about three minutes over low heat.

We shift the fried onions into the pan, where we will cook the soup. We put the diced potatoes there, pour water or broth and cook for about 15 minutes.

Then pour the 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 do not boil.

Next, grind everything with a blender. The chef suggests then straining the soup through a sieve, but since I crushed everything very much with a 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 mix.

The soup is ready! Can be served at the table.

Recipe 6: Green Pea Soup with Cheese

Green peas are a real delicacy for adults and children. It is nutritious and useful. It contains not only vegetable protein, but also quite a lot of fiber. Like all legumes, it is 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 sweet taste, so they take their rightful 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.

• frozen green peas 400 gr
• potatoes 2 pcs
• onion 1 pc
• melted cheese 3 pcs
• vegetable oil for frying 50 gr
• extra virgin olive oil 2-3 tbsp.

Cut potatoes into cubes.

Pour boiling water (1 liter), bring to a boil, salt and cook over low heat for 10 minutes.

While the potatoes are cooking, finely chop the onion.

Heat the oil in a frying pan and fry the onion over low heat. Let it brown slightly.

Add the peas to the pot with the potatoes, bring to a boil and simmer for 10-15 minutes.

Release the melted cheese from the foil and break it into pieces. Here is Druzhba processed cheese, you can use Hochland - it melts better and can be thrown directly into the pan.

Put the pieces of cheese in a separate pan, 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 in a blender until smooth. Carefully! Don't get burned by hot splashes!

Bring the soup to a boil for the last time and taste. Add, if needed, salt. Green pea cream soup is ready. When serving, add a little olive oil and croutons to the plate.

A very tender, rich soup with an unusual taste. It is not at all like the soup that we cook from dry peas. Bon appetit!

Recipe 7: Creamy Pea Soup with Cream (with photo)

Soup puree of green peas, fresh mint and cream. Bright cream soup will not leave indifferent neither adults nor children.

• Green peas - 300 g
• Fresh mint - 3 stalks
• Cream - 50 ml
• Water - 0.5 cups
• Salt - 2 pinches

Prepare the green peas for creamy green pea soup. You can use both fresh and frozen peas without first defrosting them. Take only store-bought cream, with a fat content of not more than 30%.

Rinse the green peas in water and pour them into a container: a saucepan, a cauldron or a saucepan. Add a couple of pinches of salt, if desired, you can add a pinch of ground black pepper, dried garlic, thyme.

Rinse two or three stalks of fresh mint and add to the pot as well. (If fresh mint is not available, use dried mint.) Pour in water and boil the peas for 5-7 minutes from the point of boiling.

Take the pot of peas off the stove and remove the mint stems from it.

Put a few teaspoons of peas on a saucer - this is necessary to decorate the soup. Pour the contents of the pan into a deep container and puree with an immersion blender into a homogeneous mass.

Pour the green pea soup into a deep bowl, add the cream. Garnish the cream soup with reserved peas and fresh mint leaves.

Serve the puree soup to the table hot, with black bread toasts.

Recipe 8: Canned Pea Soup with Mint

Canned green pea soup. It turns out really tasty, beautiful and healthy.

Delicate, with sour cream and bacon, it is ideal for a snack, both on a hot day and in winter. A minimum of products, just a few minutes and a drop of desire to please yourself and loved ones - all you need. Since I am giving you a step-by-step recipe with a photo, there should be no difficulty. Try it, you will surely like it!

• Canned green peas - 1 can
• Sour cream 15% - 200 gr.
• Bacon - 150 gr.
• Mint - 1 small bunch
• Olive oil -1 tbsp.
• Ground black and red pepper - to taste
• Salt - to taste

Place green peas in a pot of boiling water.

Add mint (it can be pre-chopped), mix a little and put salt and pepper.

Pour in some olive oil.

Stirring, keep on the stove until boiling.

We dilute a little water with a ladle into a clean, dry container, and cool the peas slightly and beat them into an airy beautiful puree using a blender.

This is how you should be.

Fry the bacon in a skillet until crispy.

Pour mashed peas into portioned bowls or saucers, pour sour cream and put bacon on top. You can eat, bon appetit!

Recipe 9: Creamy Frozen Pea Soup (Step by Step Photos)

• 400 gr Green peas
• 2-3 sprigs mint
• 2-3 sprigs of parsley
• 30 gr Butter
• 100 ml Cream (20%)
• to taste Salt, sugar

Green peas have long gone from the category of a summer vegetable; they are fresh-frozen all year round. Usually packed in convenient "volumes", 400-500 grams each. Just for one time. By and large, you don’t even need to defrost it, it will cook quickly and efficiently anyway.

Mint, the herb of Aphrodite, is a strong and well-known aphrodisiac. Not only is it perfectly refreshing in the heat, but it is also incredibly useful. And in general, given the monotonous and meager diet, you need to pay attention to fresh herbs, and consume it all year round. Vitamins, you know.

Wash the greens (mint and parsley) thoroughly, cut off all the leaves, and discard the stems. Chop the greens very finely. Put everything together with green peas in a saucepan.

Add 1 tsp. with the top of sugar, salt to taste and pour cold water so that it barely covers the peas. Sugar is necessary, it does not allow the peas to change color during cooking. Otherwise, green pea soup will become the way we see peas in a jar when we prepare Olivier salad - gray-olive, unappetizing.

Put the pan on the fire, bring to a boil, and cook over low heat for 15 minutes. During this time, the peas will be completely ready. By the way, to decorate the green pea soup, leave 1 tbsp of boiled peas. Just postpone.

Drain the broth into a separate bowl, and transfer the peas with herbs to a chopper or blender. Make pea puree. It is important that the shells of the peas are ground; to be sure, you can rub the peas through a sieve. The presence of remnants of pea shells in mashed potatoes is absolutely unacceptable.

Transfer the pea puree to a bowl. Add butter, cream and half of the broth that remained after cooking to the pea puree.

Put the saucepan on the fire, and, stirring constantly, bring to a boil. If the soup is too thick, add more broth. In fact, usually the whole decoction is used. The consistency is up to you, green pea soup can be quite thick.

Boil green pea cream soup on the smallest fire for no more than 5 minutes, it is advisable to stir continuously.

Cream of green pea soup is ready. Arrange on plates, garnish with a sprig of mint, peas and 1 tbsp. cream. Serve soup with toasted white bread or crackers.

Recipe 10, Step by Step: Creamy Green Pea Soup

This time we will try to cook another kind of mashed soups. The dish is called so - soup-puree from green peas. The cooking process is not too long and will require you to spend little money on the ingredients.

• Actually green peas 450 grams
• Butter 50-70 grams
• Garlic 1 clove
• Cream 22% 150 ml
• Chicken broth 500–600 ml
• Greens 1 bunch
• Sour cream 50 grams
• Ground pepper to taste
• Salt to taste

Using a knife, we try to carefully chop the garlic as small as possible. Alternatively, a garlic crusher could be used, but in this case, the garlic itself loses most of its essential oils. By cutting it with a knife, we keep the same essential oils in almost the same amount.

Place the butter in a heavy bottomed saucepan and heat it up. We are waiting for it to completely melt. Then add garlic and green peas. Cover with a lid and simmer over low heat for 5-7 minutes.

After 5 minutes of stewing peas in butter - add chicken broth to the pan, salt, pepper. Then add heat to medium and cook for another 10 minutes. Then remove from heat, let the creamy-pea mass cool, after which we place its mass in a blender and beat until a puree is formed.

The French say: "Dinner without soup is like a house without a front door." French cuisine is dominated by various kinds of light soups and broths, for example: ordinary, consommé (double strength), marmites (with garnish), mashed soups. Puree soups are thick soups.

Usually prepared from pureed products. They are usually nutritious, look good and appetizing, and are perfectly absorbed by the body. Pick up any book on dietary nutrition, and you will see that most of the first courses recommended by nutritionists are pureed soups.

Usually the technology of puree soup is simple: the ingredients are boiled, rubbed through a sieve, or crushed with a blender. Then they are combined with a decoction. Seasonings, spices, etc. are added.

Cream soups are especially distinguished among puree soups, i.e. thick cream-based soups, as well as velouté - thick mashed soups with the addition of egg yolks.

What I love about puree soups is that they can be made from anything, almost from seasonal products that are in the refrigerator. Like , especially ! Or or . Today we prepared cream soup of green peas.

Ingredients (2 servings)

• Green peas 400 g
• Mint 2-3 sprigs
• Parsley 2-3 sprigs
• Butter 30 g
• Cream (20%) 100 ml
• Salt, sugar to taste

Add prescription to phone

Green pea soup. Step by step recipe

1. Green peas have long gone from the category of a summer vegetable; they are fresh-frozen all year round. Usually packed in convenient "volumes", 400-500 grams each. Just for one time. By and large, you don’t even need to defrost it, it will cook quickly and efficiently anyway.

   Fresh frozen green peas

2. Mint, the herb of Aphrodite, is a strong and well-known aphrodisiac. Not only is it perfectly refreshing in the heat, but it is also incredibly useful. And in general, given the monotonous and meager diet, you need to pay attention to fresh herbs, and consume it all year round. Vitamins, you know.
3. Wash the greens (mint and parsley) thoroughly, cut off all the leaves, and discard the stems. Chop the greens very finely. Put everything together with green peas in a saucepan.

   Put peas and chopped greens in a pan

4. Add 1 tsp. with the top of sugar, salt to taste and pour cold water so that it barely covers the peas. Sugar is necessary, it does not allow the peas to change color during cooking. Otherwise, the soup will become the way we see peas in a jar when we cook - gray-olive, unappetizing.
5. Put the pan on the fire, bring to a boil, and cook over low heat for 15 minutes. During this time, the peas will be completely ready. By the way, to decorate the soup, leave 1 tablespoon of boiled peas. Just postpone.

   Put the pot on the fire, bring to a boil

6. Drain the broth into a separate bowl, and transfer the peas with herbs to a chopper or blender. Make pea puree. It is important that the shells of the peas are ground; to be sure, you can rub the peas through a sieve. The presence of residues of shells of peas in mashed potatoes absolutely unacceptable.

   Grind the peas into a puree and rub through a sieve

7. Transfer the pea puree to a bowl. Add butter, cream and half of the broth that remained after cooking to the pea puree.

   Add butter to pea puree

8. Put the saucepan on the fire, and, stirring constantly, bring to a boil. If the soup is too thick, add more broth. In fact, usually the whole decoction is used. The consistency is up to you, green pea soup can be quite thick.

   Add cream and bring to a boil

9. Cook cream soup on the smallest fire for no more than 5 minutes, it is desirable to stir continuously.

   

Delicate, with sour cream and bacon, it is ideal for a snack, both on a hot day and in winter. A minimum of products, just a few minutes and a drop of desire to please yourself and loved ones - all you need. Since I am giving you a step-by-step recipe with a photo, there should be no difficulty. Try it, you will surely like it!

Ingredients:

1. Canned green peas - 1 can

2. Sour cream 15% - 200 gr.

3. Bacon - 150 gr.

4. Mint - 1 small bunch

5. Olive oil -1 tbsp.

6. Black and red ground pepper - to taste

7. Salt - to taste

You can adjust the proportions of the ingredients yourself, focusing on your preferences. As for sour cream, its fat content is not important, if you want to get it, then use a product with a lot of fat.

We will prepare all the products by laying them out on the work surface so that it is more convenient for us to take them.

Cooking method:

1. Put green peas in a pot of boiling water.

2. Add mint (it can be pre-chopped), mix a little and put salt and pepper.

3. Pour in some olive oil.

4. Stirring, keep on the stove until boiling.

5. We dilute a little water with a ladle into a clean, dry container, and cool the peas slightly and beat them into an airy beautiful puree using a blender.

6. This is how you should succeed.

7. Fry the bacon in a pan until crispy.

8. Pour mashed peas into portioned bowls or saucers, pour sour cream and put bacon on top. You can eat, bon appetit!

Try to break away from tradition and cook such a soup in a new way, for example, instead of bacon, put sausage, chicken breast (boiled or fried), meat - rabbit, pork, beef, or some mushrooms. Sometimes I want to diversify the taste and appearance of this dish, then I add more fresh vegetables to it - bell peppers, tomatoes, onions.

Since I love spicy food, I often use spices - ginger, red pepper, or even just a little bit of mustard.

Next time, you can add sour cream, cream, or some natural Greek yogurt while mashing.

From above, some sprinkle such dishes with chopped nuts - pistachios, walnuts or any other.

If you like it, then prepare a soup-puree of frozen peas with cream - you get a very delicate and at the same time rich taste.

Put more in the finished soup - parsley, basil, dill, onion, rosemary, this will improve the characteristics of the dish. On a hot day, you can make it from frozen vegetables or add some ice.

By the way, instead of ordinary water, you can use white wine for it. If you don't want to add ice, then wine can be used in the mashing process. The main thing here is not to get carried away, otherwise after the whole bottle you can forget what you are doing in the kitchen.

Video recipe for pumpkin soup:

Additionally, it would be nice to serve croutons or croutons. To make them is elementary - cut white or rye bread (preferably stale) into cubes of about 2 cm and fry in a small amount of oil or simply dry on a baking sheet in the oven.

The soup will have an interesting taste if you take Borodino or other bread with spices for croutons. Some add garlic, tomato paste.

Cook only from fresh and high-quality products and with love - then everything will turn out perfectly! Subscribe to the blog, share this recipe with your friends for a chance to win cash prizes!

I got acquainted with this delicious dish thanks to the book “The Best Recipes of Moscow Chefs”. The cream soup recipe belongs to the great chef Dolph Michel. However, I changed the original recipe a bit. In the original version, the soup is proposed to be made with the addition of smoked salmon and without potatoes. I did not add salmon, but with potatoes, in my opinion, the soup turns out to be thicker and richer. You can either do it like mine, or just don’t add potatoes, and at the end of cooking soup, decorate it with a piece of smoked salmon. The soup has the most delicate texture 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 one time, as the warmed soup will not be as tasty.

Recipe Information

Cooking method: cooking .

Total cooking time: 25 min.

Servings: 2-3 .

Ingredients:

• 400 ml water or vegetable broth (if you want thicker soup, then 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.

Cooking

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

Legumes contain a lot of protein, dishes from them are satisfying and at the same time not too high in calories. The leader in the content of nutrients among legumes is green peas. In addition, it cooks very quickly, it does not need to be pre-soaked. In addition, the rich color makes dishes from it very bright and appetizing. One of these dishes is green pea soup, which is equally loved by children and adults.

Cooking features

Puree soup can be prepared not only from fresh peas, but also from canned, frozen. In this case, it is only necessary to take into account some features of the preparation.

• Frozen pea soup is prepared in the same way as fresh pea soup. There is no need to defrost it beforehand.
• Cooking time for frozen peas is slightly less than fresh. Fresh is cooked for 15 minutes, frozen - 10-12 minutes.
• Canned peas are already ready to eat, so you need to cook it for a very short time, that is, no more than 5 minutes.
• When preparing ingredients, it should be borne in mind that the weight of canned green peas in their 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 the preparation of soup.
• To prepare green pea soup, you will need a blender. If you use a device designed for making cocktails, the soup must be slightly cooled before being placed in the blender bowl so that it does not crack. With an immersion blender, you can puree the soup immediately without cooling.
• After grinding with a blender, pieces of pea shell remain in the soup. To obtain a more delicate texture, after grinding with a blender, the soup is ground through a fine sieve.
• After grinding the soup with a blender or by rubbing it through a sieve, it must be brought to a boil to ensure that it is sterilized.
• Lemon juice and meadow herbs, such as thyme and mint, add a harmonious taste to green pea soup. However, when using lemon juice, the soup should not be seasoned with cream.

From green peas - fresh, frozen or canned - you can make puree soups that differ greatly in taste. To do this, you just need to find the right 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 (preferably 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. Remove from heat after 2 minutes.
• Transfer the fried vegetables to a saucepan, cover with 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 wipe through a sieve.
• Bring to a boil, put whole peas, cook for a couple of minutes, stirring so that the soup does not burn.

Recipe for the occasion::

Green pea soup according to this recipe is 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;
• a mixture of peppers - a pinch;
• almonds (roasted and chopped) - 10 g;
• thyme - 5 g.

Cooking method:

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

This creamy soup has a unique taste that will never be forgotten. 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:

• Put green peas in a blender bowl, pouring a small amount (100-125 ml) of vegetable broth. Grind to a puree-like consistency.
• Pea puree wipe through a sieve.
• Melt the butter in a saucepan, fry the flour in it.
• Pour in the cream in a thin stream, mixing well.
• Add half of the broth while continuing to stir.
• Add pea puree, diluted with the second part of the broth.
• Salt, add mint and basil, pepper if desired.
• Bring to a boil, reduce heat and then simmer over low heat, covered for 5-10 minutes.
• Turn off the heat and let the soup rest 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, puree it with a blender.
• Separately, boil the peas in a glass of water, unless you use canned ones.
• Puree the peas with a blender and pass through a sieve to obtain a creamy consistency.
• Combine rice with peas.
• Heat the remaining water by dissolving the salt in it.
• Pour the puree with this solution, stir and put on the stove.
• Bring to a boil, cook for a couple of minutes. Turn off the fire.
• Add oil, stir and pour into bowls.

Before serving, you can put a mint leaf in each plate.

Green pea soup is delicious and healthy. You can get enough of them, despite the fact that there is no meat in it. In addition, you can cook such a soup in a hurry.