Cream soup made from green peas. Pea cream soup Frozen green pea cream soup

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!

Legumes contain a lot of protein, meals made from them are hearty and at the same time not too high in calories. The leader in the content of nutrients among legumes is green peas. In addition, it cooks very quickly, it does not need to be pre-soaked. In addition, the rich color makes dishes made from it very bright and appetizing. One of these dishes is green pea puree soup, which is loved by both children and adults alike.

Cooking features

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

Frozen pea soup is prepared in the same way as fresh pea soup. There is no need to defrost it before this.
The cooking time for frozen peas is slightly shorter than for fresh ones. Freshly cooked for 15 minutes, frozen - 10-12 minutes.
Tinned peas are already ready for use, so you need to cook them for a very short time, that is, no more than 5 minutes.
When preparing the ingredients, it should be borne in mind that the weight of canned green peas in their pure form will be less than the volume of a can, since part of the volume and weight in it is liquid. Canned peas are not used in the soup.
You will need a blender to make the green pea puree soup. If you are using a device designed for making cocktails, the soup must be cooled slightly before being placed in the blender's thicket so that it does not crack. With an immersion blender, you can puree the soup immediately, without cooling.
After grinding with a blender, pieces of a pea shell remain in the soup. To obtain a more delicate consistency, after grinding with a blender, grind the soup through a fine sieve.
After chopping the soup with a blender or by rubbing it through a sieve, it must be brought to a boil to ensure sterilization.
Lemon juice and meadow herbs such as thyme and mint give a harmonious taste to the puree green pea soup. However, when using lemon juice, the soup should not be seasoned with cream.

Green peas - fresh, frozen or canned - can be used to make pureed soups with very different tastes. All you need to do is find a suitable recipe.

Green Pea Soup (fresh or frozen)

green peas (fresh or frozen) - 0.7 kg;
onions - 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 onions and garlic with a knife.
Fry the onions and garlic in oil for 10 minutes, add spices such as dried thyme, mint, ground black pepper. Remove from heat after 2 minutes.
Transfer the fried vegetables to a saucepan, cover with water, add green peas, bring to a boil and cook for 10-15 minutes.
Cool the soup a little, take out a couple of tablespoons of the peas.
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 occasionally, so that the soup does not burn.

Recipe for the occasion::

The green pea puree soup according to this recipe turns out to be very tender.

Soup-mashed green peas 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;
a mixture of peppers - a pinch;
almonds (roasted and chopped) - 10 g;
thyme - 5 g.

Cooking method:

Peel potatoes, cut into cubes.
Melt butter in a thick-bottomed saucepan, add spices to it and fry them for just a minute.
Add potatoes, cover with water, salt and cook for 10 minutes.
Put green peas in a saucepan, cook the soup with it for another 12-15 minutes.
Chill the soup and purée with a hand blender.
Add lemon juice and sugar, bring to a boil.
Serve sprinkled with almond crumbs.

This creamy soup has a unique flavor that will never be forgotten. Before serving, you can put a spoonful of sour cream in it, then it will become even tastier and more satisfying.

Canned green pea puree 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:

Put the green peas in a blender bowl, pouring 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, fry the flour in it.
Pour in a thin stream of cream, stirring well.
Add half of the broth while stirring.
Add the pea puree diluted with the second part of the broth.
Season with salt, mint and basil, pepper if desired.
Bring to a boil, reduce heat and simmer over low heat, covered for 5-10 minutes.
Turn off the heat and let the soup sit for another 10 minutes.

The delicate taste of this soup can hardly leave anyone indifferent. In addition, it prepares very quickly and easily.

Soup-mashed green peas 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 rice in one glass of water until cooked, puree it with a blender.
Boil the peas separately in a glass of water, unless you are using canned peas.
Puree the peas with a blender and rub through a sieve for a creamy consistency.
Combine rice with peas.
Heat the remaining water by dissolving the salt in it.
Pour mashed potatoes with this solution, stir and place on the stove.
After bringing to a boil, cook for a couple of minutes. Turn off the fire.
Add oil, stir and serve on bowls.

Before serving, you can put a mint leaf in each plate.

Green pea puree soup is tasty and healthy. It can be satiated despite the fact that there is no meat in it. In addition, you can whip up such a soup.

Product Matrix: 🥄

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

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

Pour the specified amount of water into the cooking pot. With this 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 cooking, I cut it into small slices. Add pieces of celery to boiling water and boil. Cook until soft, 10-15 minutes.

Now let's start preparing the other ingredients for our soup. Rinse 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 it on the stove again and boil for one or two minutes.

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

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

Pea Cream Soup Recipe

Complexity
low

Time
30 minutes

Ingredients

4 servings

several slices of uncooked smoked bacon or pork belly

1 onion

2 cloves of garlic

1 small potato

1 bay leaf

1 tsp cardamom

400 BC frozen green peas

1/2 tsp nutmeg

100-150 g. cream, 20-22% fat

Frozen green pea cream soup is a delicious, healthy and elegant dish that will be ready in half an hour and will be perfect any day of the year.
Alexey Onegin

Place a heavy-bottomed saucepan over medium heat, heat some vegetable oil in it and fry the finely chopped bacon until golden brown. Catch the bacon with a slotted spoon and place on a paper towel, and add finely chopped onion and garlic to a saucepan and fry, stirring occasionally, for 4-5 minutes, until the vegetables are soft and translucent, but not darkened.

Read also:

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

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

Add the nutmeg and salt and beat with a blender until smooth, then add a little more or less cream, depending on the consistency of creamy pea soup you want, and beat with a blender for a few more seconds. If desired, rub 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 stratify.

This puree soup can be prepared any time of the year. In summer, from fresh peas, and in cold weather - from frozen or canned. In any case, you will get an excellent first course. Its delicate creamy texture, aroma and taste will give you an unforgettable gastronomic experience. Therefore, we collect the products and begin to prepare the most delicate soup-puree of green peas with the addition of cream.

This recipe is very simple, we do not use meat, but if you wish, you can first cook chicken broth, take out the chicken, and then cook the soup in chicken broth. Chop the chicken and serve as you serve.

You can use different vegetables. Potatoes, carrots, cauliflower, seedless zucchini will do.

Ingredients

fresh green peas - 300 g
potatoes - 2 pcs.
vegetable oil
water or broth –2.5 tbsp.
dill greens - 1 bunch.
onions - 1 pc.
salt pepper
cream - 150 ml

Preparation

Pour 2.5 cups of water or stock into a saucepan. Bring to a boil. Throw in the sliced potatoes. Simmer, covered, for 15 minutes.

Pour in green peas, add salt and pepper. Cook for another 10-15 minutes until tender.

Frozen peas can be thrown into the broth without thawing.

Meanwhile, cook sautéed onions in vegetable oil.

When the potatoes and peas are cooked, transfer the sautéed onions to the saucepan. Add chopped dill there.

Pour in the cream and simmer for another minute.

Whisk with a blender until puree is obtained. If necessary, pour the broth off before whisking so that you can add it gradually, adjusting the consistency.

You can reheat the puree soup over the fire and serve hot.

Traditionally, cream soups are served with croutons. They can be easily prepared at home in minutes. To do this, take a dry skillet and heat it over a fire. Cut white or black bread into small cubes and pour into the pan. While stirring the bread, fry it until crispy without adding oil.

There are also two ways to cook croutons: in the oven or in a slow cooker. In the second option, everything is done very simply. Place the bread cubes in a multicooker bowl without oil. Then start the Baking program and the cooking time is 30 minutes. Stir the contents of the bowl a couple of times and after the signal, let the croutons cool right in the multicooker. When hot, they will feel soft, but after cooling, they will acquire a crunchy texture.

On a note

You can add meat to the recipe, making the dish more satisfying and tastier. To do this, first cook the meat, and then add the rest of the ingredients. Chicken is ideal.
Such a dish can be prepared not only on the stove, but also using a multicooker. Saute the onion immediately on the "Fry" mode. Then add potatoes and peas. Pour in water, add spices and select the Soup or Stew program for 40 minutes. Then add the herbs and cream.
For the preparation of a creamy soup using canned peas, the technology does not change. Add peas without liquid or take it into account when calculating water in potatoes and cook together for 10 minutes.
If you do not want to add potatoes to the soup, increase the amount of peas by 150 g.
Sauteing onions is allowed not only in vegetable oil, but also in butter, the main thing is to make sure that it does not burn.
You can serve green pea puree soup not only with croutons, but also grated cheese, especially finely grated Parmesan. In any case, creamy cream soup with green peas is a very tasty first course that will appeal to both adults and young children.