Recipe for pea soup

pea soup recipe Pea soup - delicious, healthy dish, besides, it is easy to prepare. Viewed recipe is designed for six people.

Necessary ingredients: 350 g of crushed peas, 100 g smoked bacon, 10 g butter, two carrots, a leek, onion (one small onion), one clove of garlic, a pinch of aromatic herbs, a pinch of thyme, salt and pepper to taste .

Blanching peas

Pre-wash the peas need to stretch. Place it in a salad bowl, cover with cold water, knead, then pour the water. Then pour into a pan of cold water to pour the peas, bring to a boil, subtracting the fire, remove the foam, then wash it under cold water and drain.

Preparation of aromatic spices

Wash and clean the carrots, onions, garlic. Leeks finely chop, onion and carrot diced, crush garlic with a knife or with the help of spadefoot.

Cooking soup

With bacon, remove the peel and cut it into small pieces. Melt butter in a saucepan, then add back bacon, carrots, leeks and onions, cook for five minutes. The mixture is then remove from heat, pour into a saucepan two liters of cold water and add the peas, herbs, garlic and thyme. Bring to a boil, reduce heat and simmer for fifty minutes, during which the need to add salt and pepper. At the end of the soup through a sieve.

Cooking Tips

Selection peas. Try to choose a pea smooth without spots, uniform in color and size.
Wash. Dry peas, like other legumes, you need a good wash and dry before cooking, because they tend to be a lot of IPT can meet and other foreign matter.
Puree. When the peas are boiling, high-quality, it is transformed into a puree that is the willingness of soup. Different recipes cooking show different durations. Keep in mind that the salt in the water in which the cooked peas, can interfere with the natural process of the formation of mashed potatoes. Eli is such consistency in a natural way does not work, you can use a mixer.
Soaking. Soaking pea has advantages, because it is, firstly, further purified, and secondly, it becomes easier to pulp. If crushed pea, the maximum time it soaking in cold water - six hours. If you use solid peas, it may take up to ten hours. It is not necessary to soak the peas too long because it can change the taste, the taste of the soup.
Cooking. After the soup boil, reduce the heat and need to close tightly to reduce the evaporation of water, because otherwise the weight of dry and will burn.
No need to cook vegetables once a pea mass, because they will interfere with the formation of foam. Solid yellow peas cooked longer and at low heat, add salt and meat slow down the process of softening. For the best flavor, add vegetables and meat not earlier than one hour after the fire of longing peas.
Vegetables. The pea soup Pea soup: medical and tasty add vegetables, which gives it a richness and flavor and aroma. This may be turnip (0.5 g per 125 kg of pea), celery Celery: vegetable with obvious advantages , Carrots, onions. Remember that too much carrot makes the soup very sweet.
Meat. Also in the pea soup can be added to the meat, which will make it more satisfying. Choose: Pork (200 g 0, 5 kg of peas), beef Beef - Meat Guide , Veal, lamb (100-150 g at 0, 5 kg of peas).
Spices. Every housewife adds dishes are spices that she likes. The pea soup can be put cloves, bay leaf, nutmeg, mint, mace, marjoram, rosemary, black pepper, curry.