Green peas are a real delicacy for adults and for children. It is nutritious and useful. It contains not only vegetable protein, but also quite a lot of fiber. Like all legumes, it rich in 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 sweet taste, so they take their rightful place in cooking, giving dishes a special piquancy. It makes very tasty 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.

You will need:

• frozen green peas 400 gr
• potatoes 2 pcs
• onion 1 pc
• melted cheese 3 pcs

In season, frozen peas can be replaced with fresh ones.

Step by step photo recipe:

Potato cut into cubes, pour boiling water (1 liter), bring to a boil, salt and cook on low heat 10 minutes.

Finely chop the onion and fry over low heat.

Add polka dots in a saucepan with potatoes, bring to a boil and cook for 10-15 minutes.

Free processed cheese from the foil and break it into pieces. Here is melted cheese friendship, can be used hochland- it melts better and can be thrown directly into the pan.

Put the pieces of cheese in a small saucepan, 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 in a blender until smooth. Carefully! Don't get burned by hot splashes!

Return soup to heat and bring soup back to a boil. Taste and add salt if needed. Green pea cream soup is ready. When serving, add a little olive oil to the plate and

Very soft, rich soup with an unusual taste. It is not at all like the soup that we cook from dry peas. Bon Appetit!

potatoes 2 pcs

onion 1 pc

melted cheese 3 pcs

vegetable oil for frying 50 gr

extra virgin olive oil 2-3 tbsp.

Cut potatoes into cubes. Pour boiling water (1 liter), bring to a boil, salt and cook for 10 minutes.
Finely chop the onion and fry over low heat.
Add the peas to the pot with the potatoes, bring to a boil and simmer for 10-15 minutes. Break the melted cheese into pieces, put in a small saucepan, pour boiling water (1 cup) and dissolve over low heat until smooth.
When the peas are cooked, add fried onions and melted cheese dissolved in water to the pan.
Blend the soup in a blender until smooth. Serve with crackers.

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

Peas give a slightly perceptible sweetness, in combination with sour tomato puree, vegetable fried and chicken meat, it turns out very tasty and unusual. The soup is hearty, thick, with a pleasant aroma of garlic and at the same time it is prepared simply and quickly.

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

• chicken meat on the bone (wings, skeleton, drumsticks) - 400 gr;
• potatoes - 3 pcs;
• water - 2.5 liters;
• carrots - 1 pc;
• canned peas - 0.5 cans (without liquid);
• onion - 1 pc;
• garlic cloves - 3 pieces (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 the skeleton (chicken carcass without breast, legs and wings) and two wings. Pour cold water, wait until the boil begins and immediately remove the foam with a slotted spoon. As the 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 vegetable fried with tomato, so the transparency of the broth is not important. But, of course, a strong boil is not necessary. We filter the finished broth, choose the meat.

Ten minutes before the broth is ready, clean and cut all the vegetables. Potatoes in strips, carrots in cubes or cubes, onion cut into smaller cubes.

We lower the potatoes into the strained broth, bring to a boil again and leave to cook over low heat.

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

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

We recline canned peas in a sieve or colander. Add to soup when vegetables are ready. Let it boil, cook for three minutes at a low boil. We try for salt, perhaps after adding the peas you will need to salt the soup (the peas will give a slightly sweet aftertaste).

We return the wings and meat removed from the bones to the soup. You can add any fresh or frozen herbs if you like. Leave the soup for a few minutes to boil and turn off.

We lay out the hot soup in 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, you can't call it ordinary. Very tasty.

• Broth (vegetable, chicken or meat, can be from a cube)
• 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 in butter in a saucepan with a thick bottom.

Add 200 g green peas.

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

Cook for 10-15 minutes.

Then strain the soup.

Beat the onion with peas with a mixer until a puree mass.

Pour the strained broth into the saucepan. Add 2 tbsp. l. sour cream, mix, add 100 g of green peas, put on fire to warm up. Everything! You can eat.

Recipe 3: soup with canned green peas and an egg

The soup can be made with chicken or meat broth, but I prefer a light vegetable version. I use a slow cooker, but on a regular stove it turns out no worse, though a little longer in time.

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

Finely chop one medium onion and fry in vegetable oil in a multicooker bowl.

I add coarsely grated carrots.

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

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

Now it's the turn of the jar of canned peas along with the juice. Peas are better to take soft and slightly sweet, the soup will turn out more tender.

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

Recipe 4: Green Pea Soup (Step by Step)

I want to share with you a delicious and interesting recipe for green pea soup puree. A great option for a child or connoisseurs of mashed soups. A great combination of cream, peas and celery.

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

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

Peel potatoes and cut 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 onions 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 pan, in the remaining butter, fry the peas 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 components of the soup into a homogeneous mass.

Then add the cream and the remaining whole peas, bring to a boil and pour into bowls. Decorate soup puree with heavy cream and green peas. Everything is ready.

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

Recipe 5: Frozen Green Pea Soup

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

The soup has the most delicate texture 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 one time, as the warmed soup will not be as tasty.

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

Finely chopped shallots, fry in butter for about three minutes over low heat.

We shift the fried onions into the pan, where we will cook the soup. We put the diced potatoes there, pour water or broth and cook for about 15 minutes.

Then pour the 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 do not boil.

Next, grind everything with a blender. The chef suggests then straining the soup through a sieve, but since I crushed everything very much with a 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 mix.

The soup is ready! Can be served at the table.

Recipe 6: Green Pea Soup with Cheese

Green peas are a real delicacy for adults and children. It is nutritious and useful. It contains not only vegetable protein, but also quite a lot of fiber. Like all legumes, it is rich in 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 sweet taste, so they take their rightful place in cooking, giving dishes a special piquancy. It makes very tasty 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 pc
• melted cheese 3 pcs
• vegetable oil for frying 50 gr
• extra virgin olive oil 2-3 tbsp.

Cut potatoes into cubes.

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

Release the melted cheese from the foil and break it into pieces. Here is Druzhba processed cheese, you can use Hochland - it melts better and can be thrown directly into the pan.

Put 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 in a blender until smooth. Carefully! Don't get burned by hot splashes!

Bring the soup to a boil for the last time and taste. Add, if needed, salt. 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 is not at all like the soup that we cook from dry peas. Bon Appetit!

Recipe 7: Creamy Pea Soup with Cream (with photo)

Soup puree of green peas, fresh mint and cream. Bright cream soup will not leave indifferent neither adults nor children.

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

Prepare the green peas for creamy green pea soup. You can use both fresh and frozen peas without first defrosting them. Take only store-bought cream, with a fat content of not more than 30%.

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

Rinse two or three stalks of fresh mint and add to the pot as well. (If fresh mint is not available, use dried mint.) Pour in water and boil the peas for 5-7 minutes from the point of boiling.

Take the pot of peas off the stove and remove the mint stems from it.

Put 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 bowl, add the cream. Garnish the cream soup with reserved peas and fresh mint leaves.

Serve the puree soup to the table hot, with black bread toasts.

Recipe 8: Canned Pea Soup with Mint

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

Delicate, 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 drop of desire to please yourself and loved ones - all you need. Since I am giving you a step-by-step recipe with a photo, there should be no difficulty. Try it, you will surely 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 pot of boiling water.

Add mint (it can be pre-chopped), mix a little and put salt and pepper.

Pour in some olive oil.

Stirring, keep on the stove until boiling.

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

This is how you should be.

Fry the bacon in a skillet until crispy.

Pour mashed peas into portioned bowls or saucers, pour 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 of parsley
• 30 gr Butter
• 100 ml Cream (20%)
• to taste Salt, sugar

Green peas have long gone from the category of a summer vegetable; they are fresh-frozen all year round. Usually packed in convenient "volumes", 400-500 grams each. Just for one time. 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 well-known aphrodisiac. Not only is it perfectly refreshing in the heat, but it is also incredibly useful. And in general, given the monotonous and meager diet, you need to pay attention to fresh herbs, and consume it all year round. Vitamins, you know.

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

Add 1 tsp. with the top of sugar, salt to taste and pour cold water so that it barely covers the peas. Sugar is necessary, it does not allow the peas to change color during cooking. Otherwise, green pea soup will become the way we see peas in a jar when we prepare Olivier salad - gray-olive, unappetizing.

Put the pan on the fire, bring to a boil, and cook 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 tbsp of boiled peas. Just postpone.

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

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

Put the saucepan on the fire, and, stirring constantly, bring to a boil. If the soup is too thick, add more broth. In fact, usually the whole decoction is used. The consistency is up to you, green pea soup can be quite thick.

Boil green pea cream soup on the smallest fire for no more than 5 minutes, it is advisable to stir continuously.

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

Recipe 10, Step by Step: Creamy Green Pea Soup

This time we will try to cook another kind of mashed soups. The dish is called so - soup-puree from green peas. The cooking process is not too long and will require you to spend little money on the 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 small as possible. Alternatively, a garlic crusher could be used, but in this case, the garlic itself loses most of its essential oils. By cutting it with a knife, we keep the same essential oils in almost the same amount.

Put the butter in a heavy bottomed saucepan and put it on the fire. We are waiting for it to completely melt. Then add garlic and green peas. Cover with a lid and simmer over low heat for 5-7 minutes.

After 5 minutes of stewing peas in butter - add chicken broth to the pan, salt, pepper. Then add heat to medium and cook for another 10 minutes. Then remove from heat, let the creamy pea mass cool, after which we place its mass in a blender and beat until a puree is formed.

Puree soups are becoming more and more popular in my family. Hearty, smooth texture and very creamy, these are the puree soups I cook.

Today I propose to cook a quick soup of frozen green peas for lunch. I will share the secrets of the beautiful color of this soup and its special flavor.

We will prepare all the products for making soup-puree.

Put the frozen green peas into the pan without prior defrosting. Add finely chopped mint leaves, which will add an interesting flavor note to the soup.

Add salt and sugar, it is sugar that will keep the rich color of the peas in the soup.

Pour enough water into the pot to just cover the peas.

Cook the peas for 15-20 minutes until tender. Drain the liquid from the finished peas and set the liquid aside (do not pour out!).

Using a blender, puree boiled green peas.

Pour in the cream and place the butter in the bowl with the puree. We put the pan back on the fire, warm the contents of the pan and gradually pour in the liquid in which the peas were boiled, until the consistency of the puree soup you need is obtained.

Ready-made soup-puree from frozen green peas is served in portions with croutons or crackers.

Bon Appetit!

I got acquainted with this delicious dish thanks to the book “The Best Recipes of Moscow Chefs”. The cream soup recipe belongs to the great chef Dolph Michel. However, I changed the original recipe a bit. In the original version, the soup is proposed to be made with the addition of smoked salmon and without potatoes. I did not add salmon, but with potatoes, in my opinion, the soup turns out to be thicker and richer. You can either do it like mine, or just don’t add potatoes, and at the end of cooking soup, decorate it with a piece of smoked salmon. The soup has the most delicate texture 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 one time, as the warmed soup will not be as tasty.

Recipe Information

Cooking method: cooking .

Total cooking time: 25 min.

Servings: 2-3 .

Ingredients:

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

optional:

• 30 g smoked salmon.

Cooking

• Garlic croutons or crispy baguette slices fried in garlic or olive oil are perfect for soup.
• Before serving, green pea cream soup can be sprinkled with finely chopped greens.

Of all the frozen vegetables, I like green peas the most. There is something to lose your head from here: fresh peas of such perfect, wonderful ripeness last for two weeks, no longer, and in frozen form they are available all year round. I always have a package of green peas in my freezer, I make it with it, add it to it, cook it - and, of course, creamy pea soup also turns out great.

What I love about cream soups is that in just 20-30 minutes you can make a tasty, healthy and elegant dish, and with frozen peas your cream soup will be perfect any day of the year. I like to add fried finely chopped bacon to this creamy pea soup, because any dish that has bacon and green peas always tastes amazing, but if you wish, you can replace it with shelled seeds, pumpkin or sunflower seeds.

creamy pea soup recipe

Complexity
low

Time
30 minutes

Ingredients

4 servings

several slices of uncooked bacon or pork belly

1 bulb

2 garlic cloves

1 small potato

1 bay leaf

1 tsp cardamom

400 frozen green peas

1/2 tsp nutmeg

100-150 g. cream with a fat content of 20-22%

Creamy Frozen Pea Soup is a delicious, healthy and elegant dish that is ready in half an hour and is perfect for any day of the year.
Alexey Onegin

Place a heavy bottomed saucepan over medium heat, heat a little vegetable oil in it, and fry the finely chopped bacon until golden brown. Remove the bacon with a slotted spoon and drain on a paper towel, then add the finely chopped onion and garlic to the pot and sauté, stirring, for 4-5 minutes, until the vegetables are soft and translucent, but not browned.

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Add medium-sized chopped potatoes, bay leaf and cardamom fruits (whole cardamom can be replaced with 1/4 teaspoon ground, which is added at the very end). Pour in water or broth, chicken or vegetable, bring to a boil, reduce heat, cover and cook for 20 minutes or until the potatoes are soft.

Remove the bay leaf and cardamom (it will float and be easy to catch with a slotted spoon), raise the heat, add the green peas and simmer for 3 minutes after boiling, then remove the pan from the heat.

Add the nutmeg and salt and blend with a blender until smooth, then add the cream - a little more or a little less depending on the desired consistency of the pea cream soup - and beat with a blender for a few more seconds. If desired, pass the cream soup through a sieve, then return it to the saucepan and heat, but do not bring to a boil so that the cream does not separate.