The French say: "Lunch without soup is like a house without a front door." In French cuisine various kinds of light soups and broths prevail, for example: ordinary, consommé (double strength), bain-marie (with a side dish), puree soups. Puree soups are thick soups.

Usually prepared from pureed foods. They are generally nutritious, look good and tasty, and are perfectly absorbed by the body. Take any book on dietary nutrition, and you will see that most of the first courses recommended by nutritionists are puree soups.

Usually, the technology of puree soup is simple: the ingredients are boiled, wiped through a sieve, or crushed with a blender. Then they are combined with the broth. Dressings, spices, etc. are added.

Among the puree soups, cream soups are especially distinguished, i.e. thick cream-based soups, as well as velute - thick puree soups with egg yolks.

What I like about mashed soups is that they can be made from anything, almost seasonal products that are in the fridge. As well as, especially! Or or . Today we made a creamy green pea soup.

Ingredients (2 servings)

• Green peas 400 g
• Mint 2-3 sprigs
• Parsley 2-3 sprigs
• Butter 30 g
• Cream (20%) 100 ml
• Salt, sugar to taste

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Green pea soup. Step by step recipe

1. Green peas have long been out of the category. summer vegetable, fresh frozen it is all year round... Usually packaged in convenient "volumes", 400-500 grams. Just one time. By and large, you don't even need to defrost it, it will cook quickly and efficiently anyway.

   Fresh frozen green peas

2. Peppermint, herb of Aphrodite, is a powerful and well-known aphrodisiac. Not only is it excellent in the heat, but it is 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.
3. Wash the greens (mint and parsley) thoroughly, tear off all the leaves, and discard the stems. Chop the greens very finely. Put everything in a saucepan together with green peas.

   Put the peas and chopped greens in a saucepan

4. Add 1 tsp. topped with sugar, salt to taste and pour over cold water so that it barely covers the polka dots. Sugar is a must, it does not allow the peas to change color during cooking. Otherwise, the soup will become the way we see peas in a jar when we cook it - gray-olive, unappetizing.
5. Put the saucepan on 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 soup, leave 1 tbsp of boiled peas. Just put it off.

   Put the pan on the fire, bring to a boil

6. Drain the broth into a separate bowl, and transfer the peas with herbs to a chopper or blender. Mash the peas. 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 the puree absolutely unacceptable.

   Grind the peas in mashed potatoes and rub through a sieve

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

   Add butter to the pea puree

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

   Add cream and bring to a boil

9. Boil the cream soup on its own small fire no more than 5 minutes, it is advisable to stir continuously.

   

Extraordinary delicate taste green pea soup - canned, fresh, frozen! Make a cream or mint puree soup.

Peas give a slightly tangible sweetness, combined with sour tomato puree, grilled vegetables and chicken meat it turns out very tasty and unusual. The soup is hearty, thick, with a pleasant garlic aroma, and at the same time it is easy and quick to prepare.

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

• chicken meat on the bone (wings, frame, 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 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 skeleton (chicken carcass without breast, legs and wings) and two wings. Fill with 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 and cook the broth for 40-45 minutes. The soup will be dressed with vegetable fry with tomato, so the transparency of the broth is not important. But, of course, it is not necessary to allow a strong boil. Strain the finished broth, select the meat.

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

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

As soon as the potatoes boil, heat the pan with oil and fry the onions and 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 to be 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.

Throw the canned peas into 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 try it for salt, perhaps after adding the peas, we will need to salt the soup (peas will give a slightly sweet taste).

We return the wings and meat taken from the bones to the soup. You can add any fresh or frozen greens if desired. Leave the soup for a few minutes to boil and turn it off.

We lay out the hot soup in portioned tureens or deep bowls 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 not ordinary. Very tasty.

• Broth (vegetable, chicken or meat, you can 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 heavy-bottomed saucepan.

Add 200 g green peas.

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

Cook for 10-15 minutes.

Then strain the soup.

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

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

Recipe 3: soup with canned green peas and egg

The soup can be made with chicken or meat broth but I prefer the light vegetable option better. I use a multicooker, but on a regular stove it turns out just as well, 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 on vegetable oil in the multicooker bowl.

I add carrots grated on a coarse grater.

Half bell pepper... I 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 canned peas together with juice. It is better to take the peas soft and slightly sweet, the soup will turn out to be more tender.

I add water, I get half a five-liter bowl of a multicooker of soup. Salt to taste and select the "Soup" mode. I put greens and three hard-boiled eggs grated on a fine grater in the prepared soup.

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 puree soup (step by step)

I want to share with you a delicious and interesting recipe green pea puree soup. Great option for a child or connoisseurs of puree soups. Excellent 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
• 2 tbsp butter spoons
• Chicken broth 1 liter

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

Peel and cut the potatoes 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 fried onions and celery to the potatoes.

In the same frying 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 plates. Decorating the puree soup heavy cream and green peas. Everything is ready.

Delicious puree soup, delicate texture and creamy taste, I recommend trying.

Recipe 5: frozen green pea puree soup

When you prepare a 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 texture with a pleasant, barely noticeable aroma of fresh spring peas. Cream is great for dressing, giving the soup an even more delicate flavor. The dish takes about 25 minutes to cook. It is best to cook it once, as the warmed-up soup will no longer be as tasty.

• 400 ml of water or vegetable broth (if you want the soup thicker, then take 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.

We transfer the fried onions to a saucepan, where we will cook the soup. Put the diced potatoes there, fill with water or broth and cook for about 15 minutes.

Then pour green peas into a saucepan and cook for about 7-10 minutes. It is advisable not to cook for longer than this time so that the peas do not lose their beautiful color and do not boil.

Then grind everything with a blender. The chef suggests then strain the soup through a sieve, but since I chopped everything very hard 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 stir.

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

Recipe 6: green pea soup with cheese

Green peas are a real treat for adults and children. It is satisfying and wholesome. 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 sweetish taste, so they occupy a worthy place in cooking, giving the dishes a special piquancy. It turns out to be very delicious soups and one of them is in front of you. Such a cream soup is prepared quickly, especially if you have a blender in your kitchen.

• frozen green peas 400 gr
• potatoes 2 pcs
• onion 1 pc
• processed cheese 3 pcs
• vegetable oil for frying 50 gr
• extra virgin olive oil 2-3 tbsp

Cut the 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 boiling, chop the onion into small pieces.

Heat oil in a skillet and sauté the onion over low heat. Let it lightly brown.

Add the peas to the potato pan, bring to a boil and cook for 10-15 minutes.

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

Put the pieces of cheese in a separate saucepan, cover with boiling water (1 cup) and dissolve the cheese over low heat until homogeneous mass.

When the peas are ready, add the fried onions and melted cheese dissolved in boiling water to the saucepan, bring the soup to a boil and remove from heat.

Whisk the soup with a blender until smooth. Carefully! Do not burn yourself with hot spray!

Bring the soup to a boil one last time and taste. Add salt if necessary. Cream soup from green peas ready. When serving, add a little olive oil and croutons.

Very tender, rich soup with unusual taste... Not at all like the soup that we cook from dry peas. Bon Appetit!

Recipe 7: creamy pea soup (with photo)

Soup-puree of green peas, fresh mint and cream. Bright cream soup will not leave indifferent either adults or children.

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

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

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

Rinse two to three stalks of fresh mint and add to the pot as well. (If there is no fresh mint, use dried mint.) Add water and boil the peas for 5-7 minutes after boiling.

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

Place a few teaspoons of peas on a saucer to decorate the soup. Pour the contents of the saucepan into a deep bowl and purée with an immersion blender until smooth.

Pour the green pea puree soup into a deep bowl, add the cream. Garnish the cream soup with peas and fresh mint leaves.

Serve the puree soup to the table hot with brown bread croutons.

Recipe 8: canned pea soup with mint

Canned green peas puree 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 your loved ones - all you need. Since I give you step by step recipe with a photo, there should be no difficulties. 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

Put the green peas in a pot of boiling water.

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

Pour in some olive oil.

While stirring, keep on the stove until boiling.

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

This is how you should get it.

Fry bacon in a skillet until crisp.

Pour mashed peas into portioned bowls or saucers, pour sour cream and put bacon on top. You can eat, bon appetit!

Recipe 9: frozen pea cream soup (step by step photos)

• 400 gr Green peas
• 2-3 sprigs of Mint
• 2-3 sprigs Parsley
• 30 gr Butter
• 100 ml Cream (20%)
• to taste Salt, sugar

Green peas have long been out of the category of a summer vegetable; they can be eaten freshly frozen all year round. Usually packaged in convenient "volumes", 400-500 grams. Just one time. By and large, you don't even need to defrost it, it will cook quickly and efficiently anyway.

Peppermint, herb of Aphrodite, is a powerful and well-known aphrodisiac. Not only is it excellent in the heat, but it is 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, tear off all the leaves, and discard the stems. Chop the greens very finely. Put everything in a saucepan together with green peas.

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

Put the saucepan on 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 tbsp of boiled peas. Just put it off.

Drain the broth into a separate bowl, and transfer the peas with herbs to a chopper or blender. Mash the peas. 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 the puree is absolutely unacceptable.

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

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

Cook the cream of green pea soup on the lowest heat for no more than 5 minutes, it is advisable to stir continuously.

Creamy green pea soup is ready. Arrange on plates, garnish with a sprig of mint, 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 make another kind of puree soups. This is the name of the dish - green pea puree soup. The cooking process is not too long and will require little financial costs 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 cut the garlic as small as possible. Alternatively, you could use a garlic press, but in this case, the garlic itself loses most of its essential oils. Cutting it with a knife - we keep the same essential oils almost the same amount.

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

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

Puree soups are becoming more and more popular in my family. Hearty, smooth texture and very creamy, this is how I make mashed soups.

Today I suggest making a quick, frozen green pea puree soup for lunch. I will share the secrets of the beautiful color of this soup and its special aroma.

Let's prepare all the products for making the puree soup.

Put frozen green peas in a saucepan without preliminary defrosting. Add finely chopped mint leaves, which will add an interesting flavor to the soup.

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

Pour enough water into the saucepan so that it only covers 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 it out!).

Using a blender, puree the boiled green peas.

Pour in the cream and put the butter in a saucepan with mashed potatoes. We put the pan on the fire again, warm up the contents of the pan and gradually pour in the liquid in which the peas were cooked until the consistency of puree soup you need is obtained.

Serve the ready-made puree soup from frozen green peas in portions with croutons or crackers.

Bon Appetit!

Green peas are a real delicacy for adults and for children. It is satisfying and wholesome. It contains not only vegetable protein, but also quite a lot of fiber. Like all legumes, he rich in folic acid and B vitamins... Peas are also valuable because almost all of their nutritional properties are preserved during storage, including when frozen. Frozen green peas have a delicate and sweetish taste, so they occupy a worthy place in cooking, giving the dishes a special piquancy. Very tasty soups are made from it, and one of them is in front of you. Such a cream 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
• processed cheese 3 pcs

In season, you can replace frozen peas with fresh ones.

Step-by-step photo recipe for cooking:

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

Release processed cheese from the foil and break it into pieces. Here's the processed 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, cover with boiling water (1 cup) and dissolve the cheese over low heat until smooth.

When the peas are ready, add the fried onions and melted cheese dissolved in boiling water to the saucepan, bring the soup to a boil and remove from heat. Whisk the soup with a blender until smooth. Carefully! Do not burn yourself with hot spray!

Return the soup to the fire and bring the soup to a boil again. Try it, add salt if necessary. Green pea cream soup is ready. When serving, add some olive oil and

Very delicate, rich soup with an unusual taste... Not at all like the soup that we cook from dry peas. Bon Appetit!

potatoes 2 pcs

onion 1 pc

processed cheese 3 pcs

vegetable oil for frying 50 gr

extra virgin olive oil 2-3 tbsp

Cut the potatoes into cubes. Pour boiling water over (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 potato pan, bring to a boil and cook 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 the fried onions and melted cheese dissolved in water to the saucepan.
Whisk the soup with a blender until smooth. Serve with croutons.

For cooking, take celery root, carrots, onion, green peas, sunflower oil, salt, ground pepper, water.

I always cook soup for four servings, respectively, I select a saucepan for a given volume of liquid.

Pour the specified amount of water into the cooking pot. With a given volume of water, our soup will be moderately thick and not liquid. Put a pot of water on the fire and boil.

Until the water boils, rinse the celery root, remove the peel and cut into small pieces. You can cut it arbitrarily, but to speed up the cooking, I cut it into small slices. Add pieces of celery to boiling water and bring to a boil. Cook until soft, 10-15 minutes.

Now let's start preparing the other ingredients for our soup. Wash the carrots, remove the skin, cut into small pieces. Peel the onion, cut into arbitrary pieces.

I use frozen green peas, and fresh during the harvest season. If there is a lot of ice on frozen peas, rinse it under running warm water.

When the celery root becomes soft, add the peas, onions and carrots to the pan. Cook until all vegetables are soft. About fifteen to twenty minutes after boiling.

All the ingredients in the soup are ready. Add sunflower oil, pepper to your taste and salt. Grind vegetables with an immersion blender to a creamy consistency. Put on the stove again and boil for one or two minutes.