Cream soup with smoked meats - 14 step-by-step recipes with photos

Publication in the group: First courses

The first mention of cooking peas dates back to the period of Ancient Greece. There are cases where archaeologists have found the remains of pea dishes, which are at least 10 thousand years old. In Russia, the product became widespread in the 18th century. The fashion for green pea recipes came from France. Pea soup-puree took root only on the tables of the nobility, and in Greece, on the contrary, food made from peas was considered the food of the poor and workers. The plant came to America thanks to Columbus, who brought it to San Domingo as food for sailors on his ships.

Cream cheese soup with smoked meats and cauliflower

You have a real opportunity to treat your loved ones with a tender and aromatic soup. Read the step-by-step cooking recipe and cook with us!

Ingredients:

cauliflower – 400 g;
smoked chicken breast – 300 g;
chicken broth – 700 ml;
onion – 200 g;
celery stalk – 2 pcs.;
olive oil – 40 g;
smoked paprika – 20 g;
mozzarella cheese – 100 g;
table salt, freshly ground pepper.

Food preparation

Wash the cauliflower thoroughly and separate it into individual inflorescences. Onions are freed from dry scales, washed, and chopped. The celery stalk is peeled, washed, and chopped. Smoked paprika is crushed. Mozzarella is grated.

Cooking procedure

Heat olive oil in a saucepan, place onions and celery in it, and sauté until soft. Boil the smoked poultry in chicken broth for 30 minutes, remove it, and cook the cauliflower with sautéed vegetables in the broth until fully cooked.
Before finishing, add salt and pepper. Using a blender, grind until creamy, heat to a boil, add mozzarella and smoked paprika to the soup. Boiled smoked poultry is cut into slices.
When serving, pour the soup into a soup bowl and add the chicken cut into slices. Separately, crackers, croutons or toast are placed on the table in a plate.
Advice! Instead of chicken broth, in some cases they take vegetable broth.
Smoked meat products are used for various soups. For example, borscht with smoked meats turns out very tasty.

Potato soup with smoked meats

Ingredients:

Bacon 30 g
Vegetable broth 750 ml
Potatoes 800 g
Onion 1 pc.
Extra virgin olive oil 1 tbsp. l.
Ground black pepper 1 pinch
Fresh parsley 1 bunch
Frisee salad 1 bunch
Cream 10% 150 ml
Salt 1 pinch

Cooking procedure

To prepare we need: potatoes, 15% cream, bacon, frisee salad, vegetable broth, parsley, olive oil, salt, pepper, onion.
Chop the onion and cut the potatoes into cubes.
Add oil to the pan, fry the onion until the skin is transparent. Add potatoes.
Fill everything with broth and cream. Bring to a boil and cook over low heat for about 20 minutes. Then pass the soup through a blender.
Wash the frisée salad and chop finely.
Fry the bacon. Then place on paper towels to drain excess fat.
Wash and finely chop the parsley.
Add greens, lettuce and bacon to the soup. The cream soup is ready.

Delicate and light

There is another interesting recipe according to which you can prepare the easiest pea cream soup. One serving contains only 175 kilocalories. Despite this, the aromatic and tasty dish lifts your spirits and energizes you for the whole day. True, to prepare such a soup you will need a certain set of ingredients: for 300 grams of green peas (frozen) - 1 onion, 3 tablespoons of butter, a glass of water, 1 stalk of fennel, one and a half glasses of broth (chicken), 1 small head of lettuce, half a teaspoon of salt and ground black pepper and three-quarters of a teaspoon of fennel seeds.

In this case, all actions must be performed in the following order:

First, you need to melt the butter in a saucepan, and then add the chopped onion and fennel, cover with a lid and leave for about 6 minutes.
Add lettuce cut into thin strips.
Pour water (or broth) over everything, bring to a boil and cook for 5 minutes over low heat.
Pour the resulting mixture into a blender, add salt, fennel seeds, pepper and turn it all into a homogeneous mass.

This soup should be served hot, garnished with herbs. If the mixture has cooled down after processing, it can be reheated by pouring it into a saucepan.

Pumpkin soup with smoked sausages

A great option for a bright fall lunch.

Ingredients:

Onion – 1 pc.
Garlic – 3 teeth.
Sausages -300 g
Pumpkin - 500 g

Preparation:

Cut the onion into small pieces. Cut the sausages into discs and fry in a small amount of oil.
In the same frying pan, fry the onion and garlic until golden brown. Add cinnamon, cumin and paprika to the onion. Transfer the onion to the pan. We clean and cut the pumpkin.
Place the pumpkin in a saucepan with onions and add water. Simmer for 25 minutes. When the pumpkin has become soft, remove the pan from the heat and grind the soup with a blender.
Add sausages to the soup.
Serve with croutons. Bon appetit.

Pea soup with smoked ribs

Smoked Pea Soup is an upgraded version of everyone's favorite Smoked Ribs Pea Soup. These two products taste so well together that many can no longer imagine them separately. This dish is prepared very simply and quickly; it should be in every housewife’s recipe book in case there is an urgent need to serve something simple and tasty.

Pea soups are a godsend for every housewife. For the most part, the main thing to do in these recipes is to boil the peas with the addition of meat and spices. Creamy pea soup with smoked meats is suitable for beginners and inexperienced cooks, but at the same time the result is so irresistible: the spicy taste of the meat, the rich texture of the peas and the sour cream sauce for dressing.

Pea soup with smoked meats is a long-familiar dish in every family, but it can be cooked in several ways. Different recipes call for different ingredients, so you can also add potatoes to pea soup for heartiness, carrots for color, or any other favorite vegetables.

The sauce or dressing also plays a role in the final flavor of a smoked dish. Most often they use sour cream, cream or cheese sauce. You can also grate the cheese on a coarse grater and sprinkle it on the still hot cream soup so that the cheese has time to melt.

A few culinary secrets will help you prepare the right pea soup with smoked meats the first time. For example, to reduce cooking time for peas, it is better to use split peas rather than whole ones. This way it will cook much faster and more evenly.

In addition to smoked meat, the recipe can use ribs or meat on the bone. The bone will release the accumulated flavor and make the aroma of the dish richer, so it is better not to remove it until the end of cooking.

Homemade croutons will help diversify the creamy texture of the soup: they can be made from a loaf or white bread in the oven or in a frying pan. If they are cooked in the oven, there is no need to add oil, but if in a frying pan, it is better to lightly grease the surface. You can also roll the bread in fine salt and pepper in advance to enhance the spicy tones of the dish. A step-by-step recipe with photos will help you prepare a delicious pea soup with smoked ribs.

Ingredients

split peas 200 g\
smoked pork ribs200 gr
bacon200 gr
onion 1 piece
potatoes 2 pcs
carrots 1 piece
garlic3 cloves
salt pepper. taste

For 100 gr.

Calories:318 kcal

Proteins:12.7 g

Fat:22.7 g

Carbohydrates:16.4 g

Cooking procedure

The peas must be thoroughly washed, placed in a saucepan and poured with 1 liter of water, salt, and simmer covered over low heat. After 15 minutes, add finely chopped potatoes and ribs, cut individually.
While the broth is cooking, fry the chopped onion and garlic in a frying pan, add the bacon and fry for 10 minutes. After this, grate the carrots on a coarse grater and add to the smoked meats. Fry for another 10 minutes.
When the potatoes are cooked, you can remove the soup from the heat, remove the ribs and trim the meat from them, put them back in the pan, add the bacon and carrots, season with salt and pepper and blend everything thoroughly with a blender. Serve.
Everyone will love pea soup with smoked meats because of its simplicity and original taste. It will become a favorite lunch for every day and special occasions. The puree soup can be decorated with herbs, sour cream, croutons or croutons, and whole pieces of smoked meat can be added. Best served warm.

Other recipes

Pea soup is prepared using the same basic technology, but variety is added to the recipes due to the original combination of ingredients.

Pea soup with potatoes and cheese

Ingredients:

dry, pre-soaked pea grains – 500 g;
onion – 1 pc.;
carrot root – 1 pc.;
potato tubers – 2-3 pcs.;
chicken breast – about 300 g;
soft cream cheese of any brand - 200 - 300 g;
ham – 200 g;
bay leaf, herbs and garlic;
salt.

Step-by-step cooking process:

It is necessary to soak dry peas in warm water in advance. It is advisable to do this in the evening so that the peas soften overnight. If this is not possible, then pour hot water over the grains and close the lid tightly for at least 1 hour before cooking.
Defrost chicken breast, wash and boil in 2.5 liters of water. It is necessary to cook the meat until cooked, this will take up to 60 minutes. This broth can be prepared in advance. During cooking, add bay leaf and salt.
Read also: Finnish soup with cream and salmon: a classic step-by-step recipe
The meat needs to be removed from the broth and peas added to it. You need to cook the vegetable for at least 2 hours (if the peas were soaked overnight, it will take much less time - 50 minutes). During cooking, foam will form, which must be removed with a spoon. It is also recommended to periodically stir the peas in the broth, lifting them from the bottom of the pan (they can stick to the surface and burn during cooking).
Peel the onions and carrots and chop into any shape.
Peel the potatoes and cut into cubes.
Add all the vegetables to the boiling broth with peas and simmer over low heat for 20 minutes.
During cooking, you need to chop the chicken breast and add it to the broth with the vegetables.
Soft cheese is gradually introduced into the soup at the end of cooking. At the same time, the liquid with vegetables is constantly mixed, which allows the cheese to completely dissolve in the soup.
After removing from heat, the soup, covered, should cool slightly. Then it is blended with an immersion blender until pureed. The texture of the soup should be creamy and runny. If a lot of liquid has boiled away and the soup turns out thick, you can pour in 100 ml of boiling water and continue whisking.
The ham should be cut into small strips and added to the puree soup. Cover it with a lid and let it brew for 20 minutes so that the aroma of the meat product is transferred to the soup.
Before serving, sprinkle the top of the plate with fresh herbs. You can add small croutons. If desired, before serving, add garlic, which is first passed through a press.

Creamy chicken soup based on canned peas

Ingredients:

chicken parts (wings, drumsticks, thighs) – 400 g;
potatoes – 3-4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
canned peas – 1 can (about 300 g);
flour – 3 tbsp;
milk -250 ml;
water – 1.5 l;
vegetable oil – 3 tbsp;
dill, salt and spices (pepper, paprika, garlic) as desired.

Step-by-step cooking process:

All parts of the chicken must be cooked through. To do this, boil the meat in 1.5 liters of water with the addition of bay leaf and salt. Remove the finished meat from the broth.
Carrots, onions and potatoes need to be peeled and chopped (the cutting shape is arbitrary, since the vegetables will be mashed).
Add potatoes to a saucepan with broth (remove bay leaf and discard) and cook for 20 minutes.
You need to open the can of peas and, throwing them in a colander, drain the marinade.
Carrots and onions need to be fried in vegetable oil with the addition of flour. Stirring constantly during frying.
Add carrots and onions to the pot with potatoes.
After 7 - 8 minutes. Pour green peas into a saucepan with broth and pour in milk. Bring everything to a boil and immediately remove from heat.
The soup should cool in air for 10 - 15 minutes. Then beat it with an immersion blender until pureed.

Before serving, you can sprinkle green dill on top or add spices as desired.

Lenten pea soup with potatoes

Ingredients:

hard split peas - 1 tbsp.;
potatoes – 2 pcs.;
carrot root – 1 pc.;
onion – 1 pc.;
salt - to taste;
vegetable oil – 4 tbsp;
adjika – 3 tbsp;
water – 2 l.

The recipe follows.

Step-by-step cooking process:

Peas should be prepared first. If you have yellow peas, you need to soak them in warm water for at least 6 hours. There are hard grains that are green in color - they require less long soaking. To avoid manipulations with the preliminary preparation of peas, it is recommended to take green canned sugar peas.
Pour pre-soaked peas into a saucepan with 2 liters of water and cook for 30 minutes. If ready-made peas are used for cooking, then vegetables are placed in the pan first.
You need to boil the potatoes, carrots and onions until tender. Cooking time will take about 20 minutes. At the end of cooking you need to add canned peas.
In a food processor or blender, it is necessary to beat the boiled vegetables along with the liquid until a homogeneous creamy mass is formed.
Vegetable oil and adjika are added to the warm cream soup. At this stage, you should taste the soup and add salt. Since adjika and oil will add their own flavor notes to the dish, you need to add salt at the very end of cooking.

Pea soup (recipe using mint)

Ingredients:

canned green peas – 200 g (1 can);
cream (about 30%) – 100 ml;
salt – 0.5 tsp;
sugar – 1 tsp;
water – 400 ml;
mint – 2 fresh stems with leaves or 2 tsp. dry seasoning;
citric acid – 1 – 2 g.

To prepare this soup, you can add potato tubers to the ingredients. This will be especially appropriate when using new potatoes, which go well with green peas and mint.

Step-by-step cooking process:

Boil peeled potatoes in 400 ml of water until tender. During cooking, the liquid must be salted.
You need to drain the liquid from a can of canned peas. To do this, pour the contents of the can into a colander and let the brine drain.
The amount of liquid when cooking potatoes should be halved.
Add peas to the pan with potatoes and beat with an immersion blender until pureed.
Add cream and sugar to the finished puree soup. Blend the entire dish thoroughly with a blender.
While stirring, add lemon juice and mint leaves.

Pea soup in a slow cooker

Ingredients:

peas - 1 tbsp.;
water – 3 tbsp.;
potatoes -2-3 pcs.;
carrots - 1 root;
onion – 1 pc.;
vegetable oil – 3 tbsp;
pork (brisket) – 200 g;
salt – 0.5 tsp;
sugar – 1 tsp.

Step-by-step cooking process:

Before cooking, you must first soak the peas in warm water and cut the vegetables into small cubes.
Pour vegetable oil into the multicooker bowl and set the “frying” mode. Fry the vegetables with the multicooker lid open, stirring them with a wooden or plastic spatula. To form a caramel crust on the vegetables, you need to sprinkle them with sugar.
After completing the frying stage, you need to add peas to the vegetables. Place it on a sieve to drain the water in which it was soaked, and pour it into the multicooker bowl.
You need to pour water into the vegetables and add the brisket. Turn on the “quenching” mode for 60 minutes. Further preparation takes place with the lid of the device tightly closed.
After the multicooker signals that cooking is complete, you need to open the lid and pour the soup into the pan. At this stage, you need to remove the meat, salt and pepper the soup.
In a saucepan, use an immersion blender to puree the soup.
Pork belly (boiled) must be chopped into portions and added to the puree soup.

Before serving the soup, pour it into a serving plate and add croutons. When cooking peas, remember that whole dry peas are cooked for at least 2 hours, and shelled grains - 1 hour. When pre-soaked, the grain kernels absorb moisture and become soft. They cook faster - about 50 minutes. In salted water, the cooking time for peas increases, so to prepare puree soup (a dish that is seasoned with salt and spices at the end of cooking), it is recommended to cook the hard grains in plain water, without spices.

To make the peas softer after heat treatment, add 1 tbsp to the container during the boiling period. vegetable oil.

To significantly speed up the cooking time (up to 20 minutes) after 10 minutes. After boiling, add baking soda to the liquid. The proportions are strictly calculated (0.5 tsp of soda for every 2 liters of water), otherwise the taste of the peas will deteriorate. The method should be used only in extreme cases, if necessary.

How to cook peas in a slow cooker:

Before cooking, peas must be washed and cleaned of foreign impurities.
Pour the vegetable grains into the multicooker bowl and fill them with water at the rate of 200 g of water per 100 g of peas.
For cooking, the “porridge” or “stew” modes are used. In the case where the peas were pre-soaked, the cooking time will be 45 minutes, and for dry grains the time is 2 hours.
Based on the device timer, 10 min. Before the end of cooking, you need to salt the peas and add vegetable or butter (1-2 tbsp.).

Pea soups are classified as dietary dishes, but the recipes are not useful for everyone. Older people and pregnant women are not recommended to overuse pea porridges and soups, as this causes excessive gas formation in the intestines. This dish is also contraindicated for people with colitis and nephritis. Peas provoke the accumulation of uric acid, which inhibits the removal of salts from the body, so the impact will be on the intestines and kidneys.

Author: Anna Beauty

Pea soup with smoked sausages

Ingredients:

split peas – 250 g;
smoked hunting sausages – 200 g;
small carrots – 1 pc.;
onions – 1 pc.;
parsley root – 1 pc.;
flour – 4 tsp;
ground red pepper - to taste;
butter – 50 g;
salt;
broth – 1.8–2 l.

Cooking method

Wash the peas and then soak them in cold water for several hours.
Place in cold unsalted broth. Place on the stove and quickly bring to a boil, skimming off any foam that appears. Reduce heat and cook peas over medium heat until soft. Add some salt.
Sauté finely chopped onion and grated carrots on a medium grater in oil.
Add prepared vegetables and chopped parsley root to the broth with peas. Cook over low heat until the vegetables are soft. Remove from stove.
When the contents of the pan settle to the bottom, carefully pour the broth into another bowl and grind the vegetables with an immersion blender until pureed. Combine with broth again.
Dilute the flour with a small amount of warm broth and add it to the soup while stirring. Bring to a boil, but do not boil. Add ground red pepper to taste.
Cut the sausages into small cubes and fry in butter.
Pour the puree soup into a plate. Add a spoonful of fried sausages. Sprinkle with herbs.

Extra flavor

Pea cream soup with smoked meats is especially tasty. True, the technology for its preparation will be somewhat different. But more on that later. First you need to collect all the necessary components on the workbench: 300 grams of potatoes, 0.5 kilograms of smoked ribs, a glass of split dried peas, 1 carrot, 50 grams of butter, 1 onion, 50 grams of green peas, a little ground pepper, curry, two tablespoons spoons of chopped parsley and salt.

To prepare this soup you need:

First, dry peas must be washed thoroughly, and then filled with water and left for some time to swell.
Chop the ribs into portions, place in a saucepan, add water and cook for 10 minutes after boiling.
After this, the broth must be drained. Add more water (2.5 liters) to the pan and cook the ribs until the meat comes off the bone freely.
Half an hour before the end of cooking, add peeled and cut potatoes into the boiling mixture.
Sauté grated carrots and finely chopped onions in oil and then add them to the boiling soup along with a pinch of curry. In this composition, the mixture should boil for another 4 minutes.
Boil green peas separately.
Gently strain the soup.
Grind the grounds with an immersion blender.
Dilute the resulting mass with broth, add salt, add green peas and bring to a boil again.

When serving the dish on the table, you need to put several pieces of meat cut from the bone into each plate.

Pea soup with smoked chicken in a slow cooker

By using chicken instead of smoked ribs, the soup is lighter.

Ingredients:

Water – 1 ½ liters;
Peas – 0.35 kg;
Smoked chicken – 0.5 kilograms;
Carrots - 1 pc.;
Onion - 1 pc.;
Celery - 1 pc.;
Butter – 2 tablespoons;
Vegetable oil – 2 tablespoons;
Dill - a bunch;
Parsley - a bunch;
Salt, spices - to taste

Preparation:

Soak the peas for two hours. Cut the bacon into small cubes, chicken into large cubes. Chop the celery stalks. Chop carrots and onions.
Select the “Multi-cook” mode, temperature 160°C, heat the oil and fry the bacon, add the onions and carrots and sauté for five minutes. Pour in water and cook for ten minutes.
Add peas and when the soup boils, set the temperature to 120°C and continue cooking for half an hour.
Add chicken meat to the soup and cook for another half hour.
Turn off the multicooker, add butter and blend the contents of the bowl.
When serving, sprinkle with grated cheese and chopped herbs.

Classic recipe

Puree pea soup (the classic cooking recipe is presented below) is a thick soup made from grated vegetables and other products. The ingredients may include poultry or fish.

Basic requirements for such soups:

delicate texture, which ensures easy digestibility of the dish;
attractive appearance, stimulating appetite.

Such soups are necessarily included in the diet of children and menus for the elderly. They have high nutritional value and are easy to prepare.

Composition of ingredients

dry peas (whole or shelled)	150 g
meat or fish broth (clear)	500 ml
onions or green onions	20-30 g
carrot root	1 PC.
potato	2-4 pcs.
vegetable oil	1 tbsp.
salt and spices	to taste at the end of cooking

Step-by-step cooking process

It is better to start puree pea soup (recipes may differ in ingredients) in the evening - soak the pea grains in water at room temperature. It should overlap the peas in the container by 1 cm.
You can also prepare broth in the evening. To do this, cook fish or meat in a saucepan with 1 liter of water until tender. Remove them from the broth and strain the liquid. It is recommended to boil the broth to a volume of 500 ml, regardless of the readiness of the meat or fish. The required volume must be cooled and used in the morning to prepare soup.
In the morning, you need to drain all the liquid from the peas and pour the broth into it. Place the pan on the fire and cook for about 20-30 minutes. (until the peas are ready). If the water boils too much during cooking, you need to add boiled water.
While the peas are cooking in the broth, you need to peel and prepare the carrots, onions and potatoes.
Onions and carrots must be cut into cubes, and carrots can be grated on a coarse grater.
Add the vegetables to the pan with the simmering peas. Cooking time is about 15 minutes (you need to focus on the readiness of the potatoes). If the soup is not intended for dietary nutrition, it is recommended to first fry the carrots and onions in vegetable oil, then pour them into the boiling broth along with the oil.
After removing from the heat, the pan must be cooled for 10-15 minutes. and beat the puree using an immersion blender. It is better to puree the vegetables while warm, then salt the soup and add spices.

Before chopping vegetables into the soup, you can add pieces of meat or fish fillets from which the broth was cooked. It is recommended to chop them finely, removing all the bones, and turn them into puree along with peas and vegetables.

What can I add?

The basic recipe includes the products used to prepare the broth - fish or poultry. Before insertion, they are separated from the bone. To enhance the taste (not when dieting), add smoked meats - meat, sausages, ham, sausages. Moreover, smoked meats can be finely chopped and added to the pureed soup. Pea soup (a recipe of any complexity must be prepared following the step-by-step cooking process) can be supplemented with fresh herbs. For this purpose, parsley or dill is used in children's food, and for adults - cilantro, basil, and mint.

Depending on the pigmentation of the carrots, the soup can have different shades. If the color of the carrot is not clearly expressed, it will be pale. To liven up its appearance with colors, you can add turmeric (gives a yellow tint) or sweet paprika (gives a red tint).

How to serve a dish

Pea soup (the recipe is given above in the article) is served in deep plates of any shape. The basic principle is that the depth of the plate should allow the soup to retain its creamy texture longer. The smaller the plate, the faster the soup will cool in it and become much thicker. To improve the appearance and create a softer texture, add 1-2 tablespoons to the finished soup before serving. cream. A piece of boiled egg on the surface of the puree also looks beautiful when served.

Pea soup. The recipe is classic.

A particularly vibrant combination of egg and herbs that will brighten up the appearance of any pea soup.

Czech pea soup

The taste of this soup has been tested for centuries; its preparation was described back in the 18th century. Often served with beer.

Ingredients:

Smoked bones or ribs – 0.35 kilograms;
Yellow tomatoes – 2 pcs.:
Green peas, fresh or frozen – 0.25 kilograms;
Yellow pepper – 1 pc.;
Onion – 1 pc.;
Salt and pepper - to taste;
Butter and vegetable oil
Crackers - to taste;
Thyme - for decoration;
Water – 1 ½ liters.

Preparation:

Broth is made from smoked meats. When ready, they are taken out and the meat is separated from the bones. Pour the broth over the peas and cook until tender.
Saute the onion until transparent, add finely chopped tomatoes and peppers, pour in two ladles of broth and simmer for ten minutes, then add to the peas and cook for another ten minutes. Then all the ingredients in the soup are blended with the addition of butter.
When serving, garnish with thyme and dill.
Meat is served separately.

A vegetarian's dream

Those who do not eat animal products should really like the original and incredibly tasty creamy pea soup. A recipe with a photo will make it possible to follow each stage of the cooking process step by step. You will need few ingredients for this dish: for 200 grams of green peas - a clove of garlic, 2 liters of water, salt, half a leek and 17 grams of vegetable oil.

To get the desired result, everything must be done strictly according to technology:

First, green peas should be boiled separately until tender. If using a dry product, it must first be soaked.
Finely chop the garlic and cut the onion into thin rings. Fry the products together in vegetable oil.
Grind the peas along with the prepared vegetables in a blender with the addition of salt.
Before eating, add sour cream and some crackers to each plate.

If desired, you can further highlight the delicate taste of the soft soup by adding some finely chopped fresh vegetables (bell pepper or tomato).

Pea soup with mushrooms

Very tasty soup with mushroom flavor.

If you use dried porcini mushrooms for cooking, the soup will turn out even tastier and more aromatic.

Ingredients:

Peas – 0.3 kilograms;
Smoked ribs – 0.4 kilograms;
Carrots – 1 piece;
Onion – 1 piece;
Potatoes - a couple of tubers;
Butter – 70 grams;
Mushrooms, canned boletus - 0.5 liter jar;
Salt, spices - to taste

Preparation:

Cut the ribs into portions.
Place pre-soaked peas, chopped potatoes, and ribs into boiling water and cook for forty-five minutes over low heat.
Place the mushrooms in a separate pan and cook for ten minutes, rinse with cold water, drain and fry in butter until golden brown.
Sauté chopped onions and finely grated carrots in butter and add to the soup, let cook for three minutes.
Remove the soup from the heat, drain the broth, remove the ribs and blend the potatoes and peas.
Return the smoked meats to the puree, add broth, add the fried mushrooms and simmer for ten minutes.

Creamy pea soup

Ingredients:

Peas - 2 Cups
Potatoes – 3 pieces
Onion – 1 piece
Carrots – 1 piece
Cream - 1 glass
Smoked pork ribs – 150 grams
Bacon – 50 grams
Crackers - To taste
Greens - To taste
Olive oil - 4 tbsp. spoons
Salt, pepper, spices - To taste
Water – 2 Liters

Number of servings: 4

Cooking procedure

Wash and soak the peas. Chop the peeled vegetables. Cut potatoes and carrots into slices or cubes, onions into half rings. Heat olive oil in a saucepan. Fry vegetables in it until softened. Add the ribs and fry them until golden brown
Pour the soaked peas into a saucepan. Add water and cook everything together until the peas are ready. The longer you cook the soup, the more tender the dish will be. 15 minutes before cooking, salt and pepper the soup to taste.
After an hour and a half, turn it off. We get the ribs. Take an immersion blender. Grind all the ingredients directly in the pan (until a homogeneous consistency). Add the cream and bring the soup to a boil, stirring.
Chop the bacon finely and fry it together with sliced bread in a dry frying pan. Pour the soup into bowls. Sprinkle it with chopped herbs, fried bacon and croutons on top. Everything is ready, eat your meal!

Exquisite creamy soup with smoked meats and melted cheese

To prepare a hearty soup, you will need to buy the following products:

chicken broth (2 l);
potatoes (3-4 pcs.);
onions, carrots;
processed cheese (200 g);
parmesan (80 g);
butter (50 g);
smoked meat (150 g);
herbs and spices to taste.

Another first course option is a recipe for smoked ribs soup without peas.

Once you have collected all the components, proceed to the next step:

Boil potatoes, cut into bars, in chicken broth. Cook for 20-30 minutes.
During this time, fry the onion and carrots in sunflower oil.
Add roasted cheese, processed cheese and smoked meats to the future soup. Mix everything thoroughly.
Grind the entire contents of the pan with a blender.

Pour the finished puree soup into bowls and add finely grated cheese. Bon appetit!

Celebration of taste

To make a more flavorful cream of pea soup, the recipe can be supplemented with various vegetables. This will only benefit the dish. In addition, canned peas are used in this case to speed up the cooking process. For this recipe you will need the following required products: 200 grams of canned peas, a glass of broth (meat or chicken), an onion, 30 grams of flour, salt, 40 grams of butter, 1 carrot, ground black pepper, dill, garlic, a couple of slices of rye bread and 17 grams of vegetable oil.

You need to prepare this soup in stages:

Beat peas from a jar (without water) with a mixer into a thick foam.
Chop the onions and carrots, and then lightly fry them, adding butter to the pan.
Add flour to the pan and, stirring well, heat everything together for another 3 minutes.
Pour the broth into the pan, and then add both prepared masses to it. After the mixture boils, it needs to cook for 5 minutes.
Cut the bread into small pieces, and then fry them in oil with garlic.

Before serving the dish, put some greens and a few freshly prepared croutons on each plate.

Green pea soup

Green pea soup is a great opportunity to serve a quick, tender and bright hot dish. The secret of texture and taste lies in the variety of the legume itself. Green split peas "Oregon" cook in half an hour without soaking, and when prepared they become soft in 15 minutes. To maintain the bright green color, no colored vegetables are added to the soup.

Ingredients:

green split peas - 350 g;
water - 2.5 l;
oil - 40 ml;
onion - 2 pcs.;
cream - 120 ml;
salt - 15 g.

Preparation

Soak green peas for 2 hours.
After which, boil for 15 minutes.
Add fried onions.
Simmer for 5 minutes, beat and top with warm cream.

Description of peas

Previously, peas were eaten only after drying, in the form of cereals. But Italian agronomists in the 16th centuries. They have developed varieties of sweet green peas that can be eaten raw. It instantly gained popularity and was a delicacy in all European courts. The many types of peas are divided into two broad categories: shelling and sugar varieties. The first category includes vegetables that have a dense, inedible pod, but the grains make aromatic soups and porridges. Sugar varieties are harvested unripe, which makes it possible to eat the entire vegetable even without heat treatment.

The leaders in pea production are China and India, which provide 70% of global trade turnover. There is a monument to green peas in the world - a monumental green composition in Minnesota (USA). The benefits and nutritional value of boiled peas include light protein, fiber, and amino acids.

The fresh product contains:

group of vitamins B;
vitamins A and E;
vitamins PP;
vitamin C;
potassium;
calcium;
magnesium;
iron;
selenium;
iodine;
sodium.

The starch that provides nutritional value to peas in the diet is obtained from glucose. When cooked, it transforms into starch. Therefore, fresh green peas have a sweet taste, but they are less nutritious.

Peas are included in the diet when:

high blood pressure;
chronic diseases of the cardiovascular system;
high cholesterol;
to improve intestinal metabolism;
inflammatory processes in the stomach.

Nutritionists recommend including fresh young peas in your diet, which have the lowest calorie content among legumes. The value of this value is influenced by the variety and condition of the grain.

Turkish pea soup puree

Those who want to add some flavor to the preparation of pea puree soup can cook it from chickpeas. Chickpeas are a symbol of oriental cooking; they have high nutritional qualities and a low price. Traditionally, chickpeas are combined with spices, herbs and tomatoes, but not with meat products and broths. It is better to use broth as the basis for chickpea soup.

Ingredients:

chickpeas - 100 g;
water - 1 l;
tomato - 2 pcs.;
onions - 3 pcs.;
oil - 20 ml;
cilantro seeds - 10 g;
clove of garlic - 4 pcs.;
cream - 250 ml.

Preparation

Soak chickpeas in a liter of water for 8 hours.
Fry onion and garlic with cilantro seeds.
Add tomatoes and simmer for 3 minutes.
Combine with chickpeas and cook for 50 minutes.
Beat with a blender.
Season the Turkish pea soup with cream.

Creamy pea soup with curry

Puree pea soup with curry is an opportunity to get acquainted with Indian cooking. You don’t need foreign ingredients for cooking - a pinch of curry will add spice and brightness, and add a special flavor. You shouldn’t be puzzled by the choice of peas: the dish can be cooked from any crushed peas, but it’s better to use chicken broth as a liquid base.

Ingredients: