Puree pea soup. How to cook green pea soup. Nutritional value and chemical composition

We can safely say that green pea puree soup is a dish in the color of summer, bright, aromatic and unusual. It’s quick and easy to prepare, looks bright and is perfect for both adults and children’s tables.

Green pea cream soup will acquire a bright and rich color only if you use frozen peas. Canned will give the finished dish a mustard tint. Another caveat is that the cooking time for peas should not exceed two minutes, otherwise the color will also change.

Puree soup acquires a specific creamy structure when it contains special ingredients. In this recipe, potatoes play a pureeing role. It cannot be excluded. But you can, for example, meat or chicken bouillon replace with vegetable. The taste will not be affected, and the soup will be lean, with fewer calories.

Even a novice housewife can prepare puree soup from green peas; it is important to follow a few simple rules:

When frying onions, you must mix them thoroughly so that the pieces do not burn.
To give the dish a pleasant creamy taste, you can add a piece of butter (no more than 50 g) while frying vegetables.
When choosing frozen peas, you need to make sure that the semi-finished product has not been re-frozen - just feel the packaging. If you feel one large lump, instead of small individual peas, you should refuse the purchase; the peas were frozen at least twice.

Ingredients

Servings: – +

green pea(frozen)300 gr
fresh mint 1 bunch
lemon zest 1 tsp.
lemon juice 1 tbsp. l.
vegetable or chicken broth300 ml
onion 1 PC
garlic 3 cloves
vegetable oil50 gr
salt, pepper to taste
sour cream optional

Calories: 41.3 kcal

Proteins: 1.9 g

Fats: 0.7 g

Carbohydrates: 5.6 g

30 min. Video recipe Print

Chop the onion and garlic. You can use special devices, this will speed up the process. But, according to culinary experts, the taste of crushed garlic will be worse. It is better to first press down the clove with a knife blade and then chop it into small pieces. To saute, you will need a pan with a thick bottom. Pour vegetable oil into it and fry the onion until transparent. Then add the garlic and, stirring thoroughly, fry the contents until golden brown.

Peel the potatoes, chop into large pieces and add to the onion and garlic. Mix thoroughly and simmer for another 5 minutes.

Pour water or pre-prepared broth over potatoes with onions and garlic. If you are preparing a non-lenten puree soup, broth made from chicken, turkey or rabbit meat is best. Vegetables should be cooked over low heat until fully cooked. Add frozen peas to the boiling soup, stir and cook for another 2 minutes.

To maintain the beautiful color of the soup, the pan must be removed from the heat. Chop the mint and grate the lemon zest. Add aromatic ingredients and beat the mixture with a blender. At this stage, you can add salt if the puree soup seems bland.

When a creamy consistency is achieved, you can add lemon juice and mix again. Before serving, garnish with mint or fresh peas.

Green pea puree soup is a light and unusual first course option. It will especially appeal to those who don’t particularly like cream and love a piquant taste. You should not add too strong seasonings to the finished dish; they will interrupt the subtle aroma of mint, and all the charm of the soup will be lost.

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

Peas give a slightly noticeable sweetness, in combination with sour tomato puree, roasted vegetables and chicken meat It turns out very tasty and unusual. The soup is hearty, thick, with a pleasant garlic aroma and is easy and quick to prepare.

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

chicken meat on the bone (wings, bones, drumsticks) – 400 g;
potatoes - 3 pcs;
water – 2.5 liters;
carrots – 1 piece;
canned peas – 0.5 cans (without liquid);
onion – 1 piece;
garlic cloves – 3 pcs (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 a carcass (chicken carcass without breast, legs and wings) and two wings. Let's fill it up cold water, wait until it starts boiling and immediately remove the foam with a slotted spoon. As 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 fried vegetables and tomatoes, so the transparency of the broth is not important. But, of course, there is no need to allow a strong boil. Strain the finished broth and select the meat.

About ten minutes before the broth is ready, peel and chop all the vegetables. Potatoes into strips, carrots into wedges or cubes, cut the onion into smaller cubes.

Place the potatoes into the strained broth, bring to a boil again and leave to simmer over low heat.

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

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

Place the canned peas in a sieve or colander. Add to the soup when the vegetables are ready. Let it boil, cook for three minutes at a low boil. We taste the salt; after adding the peas, you may need to add some salt to the soup (the peas will give a slightly sweet taste).

Return the wings and boned meat to the soup. If desired, you can add any fresh or frozen herbs. Leave the soup for a few minutes to boil and turn it off.

Divide the hot soup into 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 and cannot be called ordinary. Very tasty.

Broth (vegetable, chicken or meat, can be cubed)
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 on butter in a saucepan with a thick bottom.

Add 200 g of green peas.

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

Cook for 10-15 minutes.

Then strain the soup.

Beat the onion and peas with a mixer until pureed.

Pour the previously strained broth into the pan. 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 eggs

The soup can be made with chicken or meat broth, but I prefer the light vegetable version. I use a slow cooker, but on a regular stove it turns out just as good, although it takes a little longer.

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

I finely chop one medium onion and fry it in vegetable oil in a multicooker bowl.

I add carrots grated on a coarse grater.

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

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

Now it’s time for a jar of canned peas along with juice. It is better to take soft and slightly sweet peas; the soup will be more tender.

I add water, and I get half a five-liter multicooker bowl of soup. Add 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 add an unusual taste.

Recipe 4: green pea puree soup (step by step)

I want to share with you a delicious and interesting recipe for green pea puree soup. An excellent option for children or connoisseurs of creamy soups. Great combination cream, peas and celery.

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

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

Peel the potatoes and cut them 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 onion 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 frying pan, fry the peas in the remaining butter 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 ingredients of the soup into a homogeneous mass.

Then add the cream and the remaining whole peas, bring to a boil and pour into plates. Garnish the puree soup with heavy cream and green peas. All is ready.

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

Recipe 5: frozen green pea puree soup

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

The soup has the most delicate consistency 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 once, since the heated soup will not be as tasty.

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

Fry finely chopped shallots in butter for about three minutes over low heat.

Transfer the fried onions to a saucepan where we will cook the soup. Place diced potatoes there, add water or broth and cook for about 15 minutes.

Then pour 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 become overcooked.

Next, grind everything with a blender. The chef suggests that you then strain the soup through a sieve, but since I pureed everything so much in the 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 stir.

The soup is ready! Can be served.

Recipe 6: Green pea soup with cheese

Green peas are a real treat for adults and children. It is filling and healthy. It contains not only vegetable protein, but also quite a lot of fiber. Like all legumes, it is rich 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 sweetish taste, so they occupy a worthy place in cooking, giving dishes a special piquancy. It makes very delicious 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 piece
processed cheese 3 pcs
vegetable oil for frying 50 g
extra virgin olive oil 2-3 tbsp.

Cut the potatoes into cubes.

Pour boiling water (1 liter), bring to a boil, add 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 pan with the potatoes, bring to a boil and cook for 10-15 minutes.

Remove the processed cheese from the foil and break it into pieces. Here processed cheese Friendship, you can use Hochland - it melts better and can be thrown straight into the pan.

Place 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 with a blender until smooth. Carefully! Don't get burned by hot splashes!

Bring the soup to a boil one last time and taste. Add salt if necessary. 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’s not at all like the soup we make from dry peas. Bon appetit!

Recipe 7: creamy pea soup (with photo)

Soup made from green peas, fresh mint and cream. The bright cream soup will not leave either adults or children indifferent.

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

Prepare green peas for creamy green pea soup. You can use either fresh or frozen peas without defrosting them first. Use only store-bought cream with a fat content of no more than 30%.

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

Wash two or three stalks of fresh mint and also add to the pan. (If fresh mint is not available, use dried mint.) Pour in water and boil the peas for 5-7 minutes from the moment they boil.

Remove the pan of peas from the stove and remove the mint stems.

Place 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 plate, add cream. Garnish the cream soup with reserved peas and fresh mint leaves.

Serve the puree soup hot, with black bread croutons.

Recipe 8: Canned Pea Soup with Mint

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

Tender, 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 little desire to please yourself and your loved ones is all you need. Since I'm giving to you step by step recipe There shouldn’t be any difficulties with the photo. Try it, you will definitely 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 pan of boiling water.

Add mint (you can chop it first), mix a little and add salt and pepper.

Pour in a little olive oil.

Stirring, keep on the stove until it boils.

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

This is how it should work out for you.

Fry the bacon in a frying pan until crispy.

Pour the pea puree into portioned bowls or saucers, pour in 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 Parsley
30 g butter
100 ml Cream (20%)
to taste Salt, sugar

Green peas have long since left the category of a summer vegetable; they are freshly frozen all year round. Usually packaged in convenient “volumes”, 400-500 grams. Just for once. 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 famous aphrodisiac. Not only is it perfectly refreshing in the heat, but it’s also incredibly healthy. And in general, given the monotonous and meager diet, you need to pay attention to fresh greens and consume them all year round. Vitamins, you know.

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

Add 1 tsp. top with sugar, salt to taste and add cold water so that it barely covers the peas. Sugar is a must, it prevents the peas from changing color when cooked. Otherwise, green pea soup will become the same as we see peas in a jar when preparing Olivier salad - gray-olive, unappetizing.

Place the pan on the fire, bring to a boil, and simmer 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 tablespoon of boiled peas. Just put it aside.

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

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

Place the pan on the fire and, stirring constantly, bring to a boil. If the soup is too thick, you need to add more broth. In fact, the entire broth is usually used. The consistency is at your discretion; green pea soup can be quite thick.

Cook the cream of green pea soup over low heat for no more than 5 minutes, preferably stirring continuously.

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

Recipe 10, step by step: creamy green pea soup

This time we will try to prepare another type of puree soup. The dish is called green pea soup. The cooking process is not too long and will require you to spend little money on 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 finely as possible. Alternatively, you could use a garlic press, but in this case the garlic itself loses most their essential oils. By cutting it with a knife, we preserve the same essential oils almost in the same quantity.

Place butter in a thick-bottomed saucepan and place on fire. We wait until it melts completely. Then add garlic and green peas. Cover with a lid and simmer over low heat for 5-7 minutes.

After 5 minutes of stewing the peas in butter, add chicken broth to the pan, add salt and pepper. Then add heat to medium and cook for another 10 minutes. Then remove from heat, let the creamy pea mixture cool, then place the mixture in a blender and beat until pureed.

In the ancient world, peas served as food for the poor, but already in the Middle Ages in Europe it has become a delicacy, and pea dishes began to decorate the meals of noble and rich people.

Green peas came to Russia only in the 18th century, but quickly gained popularity, became a complete food, and began to be used in more complex combinations.

You need to know that peas contain a lot of potassium, phosphorus, magnesium and calcium, and in terms of the amount of protein content it can compete with meat; pea amino acids have many similarities with animal proteins.

In addition, peas are very healthy because contains significant amounts of vitamins A, B and C, and the abundance of carbohydrates makes it a kind of strong energy drink.

Peas are a very effective antioxidant, which is why they are used to prevent the formation of cancerous tumors.

In addition, peas are extremely effective in preventing obesity and anemia, and can also improve the functioning of the hematopoietic and circulatory organs and allow you to control the digestion process.

Preparing soup does not require any special skills; it can serve as an excellent first lunch course, or, if desired, as an independent dinner. Decorated with herbs and served in a soup bowl. No less useful are puree soups from (with), .

Nutritional value and chemical composition

The table shows the content of nutrients (calories, proteins, fats, carbohydrates) per 100 g of soup.

The energy value of green pea puree soup is 82.7 kcal.

Take note of pureed soups made from all kinds of vegetables: (with, with), or,.

Classic recipe and its variations

The technological map for preparing regular pea puree soup is quite simple, you will need the following products:

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).

Cooking method:

Chop peeled onion and garlic.
Fry the onion and garlic in oil for 10 minutes, then add spices to taste. After 2 minutes, remove from heat.
Place the fried vegetables in a saucepan, cover them with water, add green peas, heat to a boil and cook for 10-15 minutes.
Cool the soup slightly, grind the peas using a blender, and additionally pass through a colander or sieve.
Bring to a boil, cook for a couple of minutes, stirring so that the soup does not burn.

How to make green pea puree soup, watch the video:

Cream soup prepared from both fresh peas and canned and frozen, however, it is necessary to take into account some technical features of the process.

Thus, frozen peas do not require defrosting before cooking, but their cooking time is shorter.

Thus, fresh peas are cooked for 15 minutes, frozen peas for 10-12 minutes. Canned peas are released ready to eat, so they are cooked for no more than 5 minutes.

Also when using canned peas you need to remember that its net weight is always less than indicated on the tin, since part of the volume and weight in it is due to liquid, which is not used in preparing the soup.

To prepare green pea puree soup, a blender is most often used, but after grinding with this device, pieces of pea husk may remain in the soup. For a more delicate consistency after grinding with a blender, grind the soup through a fine sieve or colander.

After chopping the soup, it must be brought to a boil to ensure sterilization.

Lemon juice and aromatic herbs will add an original and refined taste to green pea puree soup, but remember that when using lemon juice, the soup should not be seasoned with cream.

From green peas - fresh, frozen or canned - you can make pureed soups that differ greatly in taste. A suitable recipe ensures this.

Ingredients:

bulbs (2 pcs);
broth (0.5 l);
cream (160 ml.);
peas (0.4 kg);
butter (45 g).

Cooking method:

Peel and chop two small onions and lightly fry them in oil over low heat in a frying pan.
Place frozen peas in a frying pan and lightly fry.
Pour in the broth and simmer for 10 minutes. You can use water instead of broth.
Add cream to the bowl and remove from heat. Mix vigorously.
Grind the products with a blender, then additionally pass through a colander or sieve.
Salt, add pepper, serve with fresh chopped herbs. The amount of cream is added individually to each serving.
For soups - puree is usually served with a dessert spoon, cream for soup - in a milk jug, greens, lemon slices are served in rosettes. Puree soups can be served in bowls and broth cups.

Ingredients:

butter (30 g);
1 onion;
2 stalks of celery;
peas (950 g);
bread (4 pieces);
vegetable broth (1400 ml.);
bacon (90 g);
ground paprika (15 g);
1 lemon.

Cooking method:

Peel the onions and cut into thin strips.
Wash the celery and chop finely.
Place the prepared vegetable mixture in a saucepan or frying pan and fry in oil until soft.
Add peas and sweet pepper - paprika. Mix everything and fry for 7 minutes.
Pour in the vegetable broth and continue cooking for 15-20 minutes.
Remove from heat and use a blender to puree everything. Put it back on the fire and add cream, stir, bring to a boil, turn off.
Separately, fry the bacon in a frying pan.
Cut the bread into cubes and place on a baking sheet, dry slightly in the oven over low heat.
Serve the soup in a bowl, with pieces of crispy bacon and croutons in a separate bowl; you can sprinkle parsley on top.

Ingredients:

green peas (0.5 kg);
cream 10% (0.2 l.);
chicken or vegetable broth (0.8 l.);
flour (80 g);
butter (0.5 kg);
dried mint (2-3 g);
dried basil (2-3 g);
salt, pepper - to taste.

Cooking method:

Place green peas in a blender bowl and add a small amount (100-125 ml) of vegetable broth. Grind until pureed.
Strain the pea puree through a colander or sieve.
Melt butter in a saucepan and fry flour in it.
Pour in the cream in a thin stream, stirring everything thoroughly.
Add half the broth, continuing to stir.
Add pea puree diluted with the second part of the broth.
Add salt, mint and basil, and pepper if desired.
Heat to a boil, reduce heat and simmer covered over low heat for 5-10 minutes.
Turn off the heat and let the soup simmer for another 10 minutes.
Serve in a broth cup, garnished with fresh herbs. Separately, you can serve lemon, rye crackers, and salted peanuts in rosettes.

Watch a video on how to make puree soup from canned peas:

Conclusion

Thus, each recipe opens up wide possibilities for serving and serving, the main thing to remember is that it is better to serve lemon and herbs with soups containing meat, and croutons with dairy soups.

All additional ingredients are usually served in separate outlets.

Green pea puree soup is tasty and healthy, it gives you a feeling of fullness, although no meat is used in creating the dish. Preparing this delicate soup takes virtually no time, and the result can please any gourmet. We also recommend preparing delicious puree soups from , .

In contact with

Legumes contain a lot of protein, dishes made from them are filling and not too high in calories. Leader in content useful substances Among the legumes is green peas. In addition, it cooks very quickly and does not require pre-soaking. In addition, the rich color makes dishes made from it very bright and appetizing. One of these dishes is green pea soup, which is equally popular with both children and adults.

Cooking features

Puree soup can be prepared not only from fresh peas, but also from canned and frozen ones. In this case, you just need to take into account some cooking features.

Frozen pea soup is prepared in the same way as fresh pea soup. There is no need to defrost it beforehand.
The cooking time for frozen peas is slightly less than for fresh ones. Fresh cooks for 15 minutes, frozen – 10-12 minutes.
Canned peas are already ready to eat, so you only need to cook them for a short time, that is, no more than 5 minutes.
When preparing the ingredients, it should be taken into account that the weight of canned green peas in its 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 making the soup.
To prepare green pea puree soup, you will need a blender. If you are using a device designed for making cocktails, the soup must be cooled slightly before placing it in the blender bowl to prevent it from cracking. You can puree the soup with an immersion blender immediately without cooling.
After grinding with a blender, pieces of pea shell remain in the soup. To obtain a more delicate consistency, after grinding with a blender, the soup is ground through a fine sieve.
After blending the soup or straining it through a sieve, it must be brought to a boil to ensure sterilization.
Lemon juice and meadow herbs, such as thyme and mint, add a harmonious taste to green pea puree soup. However, when using lemon juice, the soup should not be topped with cream.

From green peas - fresh, frozen or canned - you can make pureed soups that differ greatly in taste. To do this, you just need to find a suitable 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 (it is advisable to 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. After 2 minutes, remove from heat.
Place the fried vegetables in a saucepan, add 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 rub through a sieve.
Bring to a boil, add whole peas, cook for a couple of minutes, stirring so that the soup does not burn.

Recipe for the occasion::

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

Cooking method:

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

This creamy soup has a unique taste that you won't forget. 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:

Place the green peas in a blender bowl and add a small amount (100-125 ml) of vegetable broth. Grind to a puree consistency.
Rub the pea puree through a sieve.
Melt the butter in a saucepan and fry the flour in it.
Pour in the cream in a thin stream, stirring everything well.
Add half the broth, continuing to stir.
Add pea puree diluted with the second part of the broth.
Add salt, mint and basil, and pepper if desired.
Bring to a boil, reduce heat and simmer on low heat under the lid for 5-10 minutes.
Turn off the heat and let the soup simmer 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 and puree it using a blender.
Separately, boil the peas in a glass of water, unless you are using canned ones.
Puree the peas in a blender and strain through a sieve to obtain a creamy consistency.
Combine rice and peas.
Heat the remaining water by dissolving the salt in it.
Pour this solution into the puree, stir and place on the stove.
Bring to a boil, cook for a couple of minutes. Turn off the heat.
Add butter, stir and pour into plates.

Before serving, you can add a mint leaf to each plate.

Green pea puree soup is tasty and healthy. You can get enough of it, despite the fact that there is no meat in it. In addition, you can prepare this soup in a hurry.

Product Matrix: 🥄

How to prepare a simple and bright soup with an unusual presentation? We need to tackle the popular creamy soups! Now they are prepared not only for small children, but also served in restaurants. And the incredibly appetizing and green pea soup is one of the most popular in the world. It has so many benefits!

Simple recipe

How to cook green pea soup:

Creamy frozen green pea soup

2 onions;
0.5 liters of broth;
160 ml cream;
0.4 kg of peas;
45 g butter.

Time: 35 min.

Calories: 148.

Cooking the soup:

Remove the skins from two small onions, place them in a frying pan and lightly fry in oil. It is important that the oil does not burn, so the fire needs to be low;
Add slightly defrosted peas to the pan and fry them lightly;
Then pour in the broth and cook for about ten minutes. Of course, you can replace the broth with plain water, but then it won’t be as tasty;
Pour in the cream and remove from heat. Mix vigorously. It is desirable that the cream have a high fat percentage, from 30;
Use a blender to puree the products, then pass through a sieve;
Season with salt, add pepper, serve with fresh chopped herbs. The amount of cream can be added to each person's plate.

Green pea soup with bacon

30 g butter;
1 onion;
2 stalks of celery;
950 g peas;
4 slices of bread;
1400 ml vegetable broth;
90 g bacon;
15 g ground paprika;
1 lemon.

Time: 50 min.

Calories: 53.

Cooking process:

The peeled onion must be cut into thin strips. If it is bitter, you need to pour boiling water over it and drain the water after ten minutes;
The washed celery should be finely chopped;
Place both products in a saucepan or frying pan and fry in oil until they become soft;
Then add peas and paprika. Stir everything and fry for up to seven minutes;
Next, pour in the vegetable broth and continue cooking for another fifteen minutes, but an additional five minutes may be needed;
Remove from heat and use a blender to puree everything. Add the juice of the whole lemon, salt, and maybe a little pepper. Return to the heat and pour in the cream, stir, bring to a boil, turn off;
In a separate pan, fry the bacon strips until crisp;
Cut the bread into cubes and place them on a baking sheet, dry slightly in the oven over low heat;
Serve the soup with pieces of crispy bacon and croutons; you can sprinkle some herbs on top.

Recipe for canned green pea soup with rice

180 g peas;
40 g butter;
90 g rice;
550 ml water;
10 g salt.

Time: 30 min.

Calories: 66.

How to cook:

Add a glass of water to the washed rice and cook until fully cooked. Then use a blender to puree it;
Remove the peas from the marinade and also puree them. Be sure to pass it through a sieve;
Mix rice with peas;
Heat the rest of the water and add salt to it;
Next, pour salted water into the remaining ingredients and place everything on the stove. Bring to a boil and simmer for a couple of minutes, five is enough;
Add the oil and stir it, after which the soup can be served. You can garnish with fresh mint leaves.

Green pea soup with smoked meats

90 ml milk;
0.3 kg peas;
0.3 l vegetable broth;
1 sprig of mint;
90 g smoked meat;
1 clove of garlic.

Time: 40 min.

Calories: 51.

How to cook soup:

Any smoked meat, such as chicken thighs, should be cut into small pieces. Of course, don't use bones;
Heat some oil in a frying pan and put the meat in it. It needs to be fried, just a couple of minutes. A crispy crust should form and all the fat should render out. There is much less of it in chicken than in pork, so there is a difference in cooking time. After this, transfer the meat to a colander or simply onto a napkin;
Then transfer the meat to a saucepan and add defrosted peas;
Pour in the vegetable broth and add a sprig of mint;
Next, pour in the milk;
Remove the peel from the garlic and finely chop it, add to the rest of the ingredients;
Bring to a boil, set heat to medium and cook for ten minutes;
Remove the mint sprig. You can peel off the leaves and return them to the soup, but this is optional;
Using a blender, puree all the products;
Add spices and salt. You can take spicy herbs or even chili peppers, just green;
Serve immediately and decorate as desired. Alternatively, you can not mash the meat into puree, but at the end add a few pieces to each one separately.

Chef tricks

A similar soup can be prepared for those who are on a diet, those who are fasting, and those who want to protect themselves from vitamin deficiency. Vegetarians often resort to it, which once again proves their multifaceted cuisine.

The dish can be served with almost any ingredients: mushrooms, eggs and pure yolks, cheese, various types meat, for example, with tongue, with potatoes, with various vegetables, with shrimp and other seafood, with broccoli, etc. It's truly universal. Therefore, by preparing the same base each time, it can be transformed a huge number of times.

For this dish, it is important to use cream with a high fat content. They can be replaced with sour cream, but it must have at least 20% fat. You should be careful when buying cream: the confectionery product is sweet, it will only spoil the soup.

Green peas are very nutritious and healthy, so you can make soup from them for a hearty lunch. Thanks to the ability to use a canned product, the dish is available all year round. And its color lifts your spirits!