Make broth from chicken (it’s better to use chicken wings). For half a kilo of chicken meat you need to take about 2 liters of water. Cook the chicken for 40 minutes, periodically skimming off the foam. Remove chicken from broth.
Wash the potatoes, peel them, cut them into small cubes.
Peel carrots, onions, cut into small cubes.
Fry the onions and carrots in a frying pan heated with vegetable oil.
Add processed vegetables to chicken broth.
After 10 minutes, add defrosted peas to the soup. Add boiled chicken meat, separating it from the bones. If the broth was prepared from wings, you can put them whole in the soup.
Add salt to the broth with vegetables and cook for 10 minutes.
When serving soup with frozen green peas, garnish with herbs and a boiled egg.
Green pea soup - general principles of preparation
Green pea soup is a very satisfying, nutritious and healthy first course. It is green peas that give it a delicate rich taste. Even the most ordinary chicken soup can be made spicy and very tasty. Soup with green peas is prepared in chicken, pork, beef, fish or vegetable broth. You can also cook the dish in water, and to prevent the dish from turning out bland, you can dilute a couple of bouillon cubes in boiling water.
To prepare the soup, you can use a variety of vegetables: potatoes, tomatoes, carrots, onions, celery, spinach, zucchini, garlic, cauliflower, etc. Green peas go well with mushrooms, seafood, boiled eggs, corn and canned white or red beans. By the way, to prepare soup you can use not only frozen green peas, but also canned ones. This reduces cooking time significantly. The dish is served hot or warm with chopped herbs (dill, parsley, cilantro, basil, etc.), grated cheese, crackers or croutons. Green pea soup can have a regular liquid consistency or be prepared as a creamy puree soup.
Green pea soup - preparing food and dishes
Preparing food is not particularly difficult: all vegetables need to be thoroughly washed and chopped, this also applies to mushrooms and herbs. Frozen green peas and corn do not require pre-thawing - they can be immediately placed in boiling water. You should take care in advance to prepare meat, mushroom, fish or vegetable broth. You need to drain excess liquid from canned foods (beans, mushrooms, peas or corn - if using them) in a colander.
To prepare the dish you will need a large saucepan (preferably with a thick bottom), a frying pan, a colander, a knife, a cutting board, a grater, a can opener and other kitchen utensils. You can serve soup with green peas in ordinary deep plates, and cream soup can be served in deep bowls or bowls.
Green pea soup recipes:
Recipe 1: Green Pea Soup
This green pea soup is a universal first course for every day. The soup is prepared very easily and quickly from the most affordable products. The dish includes chicken, potatoes and green peas.
- Chicken fillet – 2 pieces;
- Green peas – 400 g;
- Potatoes – 4 pcs.;
- 1 onion;
- Olive oil – 30 ml;
- Salt;
- Ground black pepper;
- Dill.
Wash the chicken fillet, remove the skin and cut into small pieces. Heat olive oil in a frying pan and fry the chicken in it until golden brown. Chop the onion and add to the chicken. Fry everything together for a few more minutes. Place the onion and chicken in a pan, add a little more oil and simmer over low heat. Peel the potatoes and cut them into small cubes. Place the potatoes in the pan with the chicken and onions. Pour the ingredients with one and a half liters of water and bring the soup to a boil. Add a little salt and cook over low heat for about 15 minutes. If using frozen green peas, defrost and add to the soup. Bring the dish to a boil and cook for about 10 minutes. Cook the soup with green peas until the potatoes are ready. If necessary, add a little salt and pepper. Pour the infused dish into plates and sprinkle with chopped dill.
Canned green pea soup
Thanks to the modest size of the pieces of food used to prepare this first course, puree soup from it is always quick and easy.
To bring the recipe to life, take:
- 2 chicken fillets;
- 400 g green peas;
- 4 potatoes;
- onion head;
- a stack of vegetable oil;
- salt and spices.
Sequencing:
- The onion and chicken fillet are finely chopped and then fried in vegetable oil (the chicken is laid out first, and after 7 minutes the onion).
- Potato straws go into the frying pan.
- After 5 minutes, everything is transferred to a saucepan, where 1 liter of water is poured.
- The soup is boiled for 20 minutes, then salted, seasoned and supplemented with peas.
- After 5 minutes, the dish is pureed using a blender.
Crispy croutons are traditionally served with the puree soup.
Recipe 2: Soup with green peas and carrots
Another simple green pea soup recipe. The dish is prepared in meat broth and also includes potatoes, carrots and onions. This soup does not require much time to prepare; the dish can be served for everyday lunches and dinners.
- 2 potatoes;
- 1 onion;
- 1 carrot;
- 100 g frozen green peas;
- 2 liters of meat broth;
- Greenery.
Peel the potatoes and cut them into small cubes. Pour the broth into the pan and bring to a boil. Place chopped potatoes into the boiling broth. Peel the carrots and grate them on a coarse grater. Peel the onion and cut into thin half rings. Add carrots and onions to the soup. Add a little salt and season the broth to taste with any spices. Reduce heat and cover the pan with a lid. As soon as the vegetables are almost cooked, add green peas to the soup. Finely chop the greens with a knife, put them in the finished soup and remove the pan from the heat. After the soup has steeped, pour the dish into bowls and serve with a slice of toasted bread.
Recipe 3: Green Pea and Corn Soup
Incredibly delicious creamy soup with green peas and corn. The dish is great for everyday lunches and dinners. The soup also includes onions, coconut milk, mint and seasonings.
- 2 cups frozen green peas;
- One and a half cups of frozen corn kernels;
- 1 glass of water;
- 1 onion;
- 1 can of coconut milk;
- A bunch of fresh mint;
- Half a lemon;
- Salt;
- Ground black pepper;
- Olive meat - to taste.
Place frozen peas and corn in a pan and set aside to defrost. Stew peas and corn in a small amount of water and olive oil. Cut the onion into thin rings and fry in a frying pan with vegetable oil. Fry the onion until golden and soft. Place the prepared onion in a saucepan with the corn and peas. Pour 2 cups of coconut milk and a glass of water into the pan. Bring the soup to a boil and remove the pan from the heat. Chop mint leaves and place in a saucepan. Squeeze the juice of half a lemon into the soup and season the dish with salt and pepper to taste. Then puree all the ingredients of the soup with green peas in a blender until smooth. Serve the soup in deep bowls with mint sprigs and green onion rings.
Fresh pea soup recipe
Rinse the beef thoroughly under running water, remove films and veins. Place the meat in a saucepan, add water (so that it completely covers the beef) and place over medium heat. Do not cover the pan with a lid, otherwise the broth will become cloudy. As soon as the meat boils, drain the liquid and pour fresh water into the pan.
Bring the meat back to a boil. Once bubbles appear, reduce the heat to low until the water in the pan is barely simmering. Cook the meat for one hour. Five minutes before the end of cooking, add the bay leaf. Remove the finished meat from the broth, cool and disassemble into fibers. Wash and remove the pods from fresh peas.
Fresh peas are a very tasty and healthy ingredient for soup. Rinse the dill and chop finely. Peel the onion and cut into small cubes or half rings. Rinse the carrots, peel and cut into thin strips or grate. Heat the frying pan slightly, pour in vegetable oil. Then dissolve the butter in it. Make sure the heat is medium, otherwise the butter will burn.
Add the onions and carrots and fry over medium heat until light brown. Wash the potatoes, peel and cut into small cubes. Bring the broth to a boil. Add beef, sautéed carrots and onions, then add potatoes to the broth and cook until tender. Five minutes before the end of cooking, add peas and chopped dill. Salt and add your favorite spices to taste.
Vegetable soup with green peas is a healthy, tasty and quite simple dish. It is especially good during the summer season of vegetables, but in winter it also looks great on the table, especially if you stocked up on all the necessary products in the warm season. Even if your culinary notebook is simply replete with recipes for first courses, I think such a soup with green peas will never be out of place.
About the benefits of first courses
First courses have an excellent effect on the digestive system, warm you up in bad weather and give you a feeling of fullness. Vegetable soup with green peas is an excellent option for dietary nutrition, and by adding bright colors to the clear broth, any housewife will definitely get an interesting dish.
Thanks to short cooking, green peas and other vegetables will not lose their benefits and color, but will taste like fresh.
The neutrality of green peas in relation to other vegetables is simply amazing. After all, it can be combined with literally all products.
Bright with green peas and tasty and attractive to look at. Well, what could be healthier and tastier?
Recipe 4: Green Pea and Bean Soup
Very quick, tasty and healthy vegetable soup with green peas. The dish is prepared very easily using the most affordable ingredients. The soup contains beans, peas, tomatoes, leeks, garlic and pasta.
- 2 leeks;
- 2 stalks of celery;
- Garlic – 2 cloves;
- 400 g canned tomatoes;
- 400 g canned white beans;
- 1.7 liters of chicken broth;
- 85 g pasta;
- 100 g each of frozen green peas and frozen green beans;
- Olive oil – 30 ml;
- 1 tbsp. l. pesto;
- Grated Parmesan cheese – 100 g.
Drain the liquid from the beans, place in a colander and rinse the beans with water. Cut the tomatoes into small pieces. Chop the leeks and celery stalks. Finely chop the garlic with a knife. Pour oil and celery, onion and garlic into a thick saucepan. Simmer the vegetables for about 8 minutes until they become soft. Then put the tomatoes and beans into the pan, pour in the warm broth and add the pasta. Bring the soup to a boil and cook for about 5-6 minutes. Then add peas and green beans to the soup, add pestro sauce and mix everything thoroughly. Cook the green pea soup for a few more minutes until all the ingredients are ready. Season the soup to taste with pepper and salt. Serve hot soup with grated Parmesan cheese.
With melted cheese
Melted cheese adds creamy notes to dishes. And this dish is no exception.
To prepare pea soup according to this recipe, you need:
- 2.5 liters of chicken broth;
- 5 potatoes;
- onion head;
- medium-sized carrot;
- processed cheese;
- 100 g green peas;
- a stack of vegetable oil;
- salt and spices.
Cooking process:
- Chicken broth is pre-cooked.
- When the rich liquid boils, pre-cut potatoes are dropped into it.
- The onion is chopped, the carrots are grated. Afterwards, frying is prepared from the vegetable mixture.
- The potatoes are brought almost to a ready state.
- At this time, the carrot and onion mixture is placed in the first dish.
- After 5 minutes, the soup is supplemented with green peas, salt and spices.
- The cheese is grated and shavings are sent to the first dish with continuous stirring. Then the pan is removed from the heat.
To intensify the creamy taste and aroma, let the soup steep for about 10 minutes.
Recipe 5: Green Pea and Date Soup
Incredibly delicious soup with green peas and dates. The dish also includes garlic, onion, mint, spinach and cashew nuts. The fair sex will especially like the dish.
- Frozen green peas – 400 g;
- Onion head;
- 2 cloves of garlic;
- 50 g mint;
- 4 dates;
- Cashew nuts – 100 g;
- 1 lemon;
- 400 g spinach;
- 20 g green onions.
Pour 1 liter of water into a saucepan and put on fire. Bring the water to a boil. Finely chop the garlic and place it in boiling water along with the green peas. Chop the mint leaves and finely chop the onion. Add mint and onion to the pan. After about 7 minutes, pour the soup into a bowl, add cashews, dates and puree the contents with a blender. Chop the spinach and add to the soup. Cut green onions into small rings. Serve the dish with a small amount of chopped green onions.
Recipe with smoked meats
On a cold winter day, a bright soup with a rich taste and aroma will definitely lift your spirits.
To prepare such an easy first course, you will need:
- ½ kg smoked pork ribs;
- 3 potatoes;
- onion head;
- medium-sized carrot;
- a can of green peas weighing 300 g;
- 2 cloves of garlic;
- a little vegetable oil;
- spices, salt and a bunch of herbs.
Progress:
- The ribs are poured with 3 liters of water and cooked until the meat begins to fall away from the bones.
- The meat product is removed, disassembled, and crushed.
- Potato bars are placed in the broth.
- The onion is cut into pieces and the carrot is grated.
- Onion and carrot frying is prepared in a frying pan, which is added to the soup when the potatoes are ready.
- After 5 minutes, add peas, chopped garlic and meat into the pan.
- The dish is salted, seasoned, crushed with aromatic herbs and removed from the stove.
Canned green peas do not require heat treatment, so they are added to the dish at the very end of its preparation.
Green pea soup - secrets and useful tips from the best chefs
The most important thing in the process of preparing soup with green peas is to follow the correct sequence in laying out the ingredients. The main sequence of preparing soup with green peas is as follows: first, peeled and chopped potatoes are placed in boiling water, then fried vegetables (if used in the recipe, and only lastly - peas and greens. Frozen green peas do not require long cooking, so put it should be the last thing - especially for a canned product. The dish is seasoned last, since many spices lose their aroma and taste under the influence of prolonged boiling. Green peas go well with sweet peas, chili peppers, cloves and oregano. If you want to cook If this is a dietary and healthy dish, it is better to add fresh or frozen peas rather than canned ones.If fresh green peas are used to prepare the dish, you only need to cook the soup for a few minutes - this will preserve the bright and rich green color and aroma.
About the author: Bookmark the recipe
« Previous entry
