The recipe for pea soup is given in the ancient Roman cookbook of Apicius' deli. In Russia, this soup became famous in the 17th century. Today, there are more than 100 options for preparing this dish, hearty and healthy. After all, peas are a source of vegetable protein, vitamins A, C and group B, as well as many amino acids necessary for life.
General rules for making pea soup
First of all, you should decide on the basis of the pea soup - broth, vegetable or meat. It can be cooked in beef broth, but smoked meats give the dish a special aroma and taste: pork ribs, chicken wings. Soup with the addition of smoked sausage, ham or hunting sausages is also very tasty.
In order for the peas to cook faster, they must be soaked in cold water in advance (it is better to do this at night). In the morning, drain the water, rinse the cereals thoroughly, add fresh water and cook in it until tender.
To speed up the cooking of peas that have not been soaked since the evening, they must be washed and poured into boiling salted water, boiled for 10-15 minutes, and then pour in 150 milliliters of cold water.
Herbs and spices help to get rid of the specific pea smell, which are recommended to be added 5-7 minutes before the soup is ready. These include fennel, basil, turmeric, cumin, coriander, minced garlic, and ground red pepper.
Separately served white bread croutons add a special piquancy to the pea soup.
Smoked Pea Soup Recipe
To prepare an appetizing pea soup with smoked meats, you will need:
- 300 g of peas;
- 200 g of pork legs (smoked);
- 200 g brisket (smoked);
- 2-3 potatoes;
- ½ celery root;
- 1 head of onion;
- 1 leek;
- parsley;
- ground black pepper;
- salt.
Sort the peas thoroughly, rinse and soak in cold water. Drain the next day. Put smoked pork legs and brisket in a saucepan, add peas, cover with fresh water and cook everything for 2 hours. Then remove the smoked meats from the broth, cut the pulp from the bones and cut it into small pieces.
Wash potatoes, onions, celery and leeks, peel, cut into cubes, dip in broth and cook until tender. Add finely chopped parsley 5 minutes before the end of cooking. Then season the soup with salt and pepper to taste. When serving, place the chopped boiled meat on plates and cover with cooked pea soup.
The recipe for making pea puree soup in a slow cooker
To cook delicious pea soup in a slow cooker, you need to take:
- 200 g of bacon;
- 1 glass of peas;
- 2 liters of water;
- 1 carrot;
- 1 onion;
- 2 stalks of celery;
- pepper;
- salt.
Rinse and soak the peas overnight. Peel the onions and carrots. Finely chop the onion, and grate the carrots on a coarse grater. Finely chop the celery stalks and bacon.
Place prepared bacon in a multicooker bowl. Set the Bake Mode on the panel and set the time to 20 minutes. After 10 minutes, remove the bacon and put vegetables - onions, carrots and celery into the bowl.
After another 10 minutes, add the peas and cover with water. Set the program "Extinguishing", and the time on the timer is 2 hours. After this time, grind the cooked soup in a blender until puree. Add bacon and spoon pea soup into bowls.
