Canned green peas are not only suitable for salads and side dishes. It can be used to prepare an original first course. Choose between puree soup and soup soup - both are quick and delicious.
Potato soup with green peas
Try making a quick soup with potatoes and other vegetables. Serve with fresh white bread and sour cream.
You will need:
- 2 liters of meat broth;
- 250 g green peas;
- 150 g of white cabbage;
- 5 medium sized potatoes;
- 1 onion;
- 1 large carrot;
- 1 sweet and sour apple;
- vegetable oil for frying;
- 2 tablespoons of wheat flour;
- 2 boiled chicken eggs;
- 1 teaspoon each of dried parsley and dill.
- salt and black pepper to taste.
Peel the potatoes and apple, chop into cubes, finely chop the cabbage. Put everything in a saucepan and cover with broth. Bring mixture to a boil and reduce heat. Heat vegetable oil in a frying pan and fry chopped onions and grated carrots in it.
Put green peas, fried vegetables, salt and dried herbs in a saucepan. Cook everything until tender. Dissolve the flour with a little water, pour the mixture into the soup, stir and heat for another 5 minutes. Let the soup sit under the lid, then pour into bowls and garnish with circles of boiled eggs.
If you prefer a vegetarian option, boil the soup with water.
Green pea puree soup
This soup can be cooked very quickly. It has a delicate but rich taste that harmonizes well with cream and spicy herbs. Prepare the dish before serving - it will be less tasty when heated.
You will need:
- 450 g of canned peas without liquid;
- 1.5 liters of chicken broth;
- 1 clove of garlic;
- 50 g butter;
- 150 ml of heavy cream;
- greens of celery or chervil;
- salt;
- freshly ground black pepper;
- 4 tablespoons of cream for garnish.
You can add pre-boiled shrimp to the soup; their sweetish taste goes well with green peas.
Melt the butter in a saucepan and add the green peas. Chop the garlic and add it to the pan. Simmer the mixture over low heat for 5 minutes. Add chicken stock, bring mixture to a boil and cook for 10 minutes.
Chill the soup and run it through a food processor or strain through a sieve. Return the puree to the saucepan, pour in the cream, add salt and freshly ground black pepper. Heat the soup without bringing it to a boil, then remove from the stove and serve on bowls. Garnish each serving with a curl of cream and celery or chervil. Serve the wheat bread croutons separately.
