How to cook pea soup

No person who has never tasted pea soup. But if the word pea soup you represent yellowish liquid with a few cubes of potatoes and not seethe a dozen peas, served in catering establishments, then you do not know what a pea soup.

This pea soup thick, fragrant and wonderfully diverse. Twice cook exactly the same pea soup can not even experienced hostess. Pea soup can be vegetarian, meat broth with smoked meat and mushrooms. The soup can have a variety of consistency: a rare, thick, more like a thin porridge, soup, soup with pieces of meat, vegetables or crackers. The main thing is to prepare the soup should be very few products. To prepare the soup base needed just four products: peas, carrots, onions and salt. However, in this case will most primitive, but quite edible option. Everything else depends on the contents of the refrigerator and a flight of fancy.

Instruction for beginners

Prepare pea soup is not difficult. You will need one cup of peas, two liters of water, one onion and carrots.

To begin with peas need to soak for four to six hours, it is possible for the night. If you do not it will be two to three times longer to cook. Peas at cooking settles to the bottom, and if from time to time do not stir, burns. Therefore, it is better to wait until the peas and cook it gets wet in an hour than to stand at the stove three hours a spoon in his hand.

The water in which soaked peas should be drained, add cold water and put on a slow fire. Before boiling pots accumulates on the surface of the foam. It is better to remove and discard. To speed up the process of preparation of peas into the water, you can add a little baking soda (0, 5-1 teaspoon two to three liters of water).

While cooked peas, onions and carrots cleaned and cut into small cubes. Vegetables fried in a small amount of vegetable oil. If you want to cook low-calorie diet and soup, vegetables are added to the soup without pre-frying.

After one and a half hours of peas should be soft and boiled soft start gradually. At this time, add to the soup vegetables. Cook for another ten minutes. Then salt and lay the herbs: bay leaf, black pepper, allspice, you can add oregano, dried dill, caraway or cumin, hops-suneli. After that, cook until done. Peas should be mild or completely seethe. How someone like that.

Makes a variety of

In order to get not just a pea soup and culinary masterpiece, you will need to show a little imagination. The soup can be cooked in meat broth. To this pea not filled with cold water and cooked broth and further as usual.

You can add a soup or smoked sausage: sausage, brisket, smoked sausage, spare ribs, chicken wings. It is possible, as in-bag Saltwort , Mix a few different kinds of meat. From this soup will taste richer and benefit. Finished meat products do not have to cook for a long time, their task - smelling of pea broth, so lay them along with vegetables.

To the soup was a thick and satisfying, you can add potatoes. Potatoes cut into cubes and add half an hour until cooked soup. At the same time, you can enter fungi.

Before serving in a bowl add the greens, chives and garlic croutons. Pea soup is very tolerant of experiments. It can ruin just burnt peas. Everything else - diversity.

How to cook dry split peas

Cooking dried split peas is quite simple. He cooks faster than other legumes. With a little practice, and the preparation of different soups peas will take you a minimum of time.

What you need - one cup of dry split peas.

• Go through the peas, remove debris and spoiled peas (sometimes there are also some small stones) and wash it.
• Sprinkle the peas in a saucepan and pour three cups of water. You can add seasonings right now. One teaspoon of oil will not give peas boil over, but then you need to add salt - salt prevents peas boiled soft.
• Bring to a boil, cover the pan with a lid so that steam can escape, reduce heat and leave to cook on low heat.

Split peas cooked for about an hour. The volume of peas after cooking will increase by about two and a quarter cups.

Advice

Vinegar, lemon juice, tomatoes and other acidic foods can be laid only at the end of cooking, otherwise the cooking time will increase significantly.

Gallery

• Pea soup of chickpeas

• Hot pea soup with chorizo ​​noodles

• Fragrant pea soup with Provencal herbs

• Delicate soup of chickpeas with coriander

• Pea soup with vegetables on the old-fashioned way

• Pea soup in Dutch

• Onion and pea soup

• Pea soup in Moroccan

• Pea soup with roasted sunflower seeds

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