Creamy soup made from young peas. Creamy green pea soup with cream. Soup-mashed green peas with potatoes

I got acquainted with this delicious dish thanks to the book "The Best Recipes of Moscow Chefs". The recipe for the creamy soup belongs to the great chef Dolph Michel. However, I changed the original recipe a little. In the original version, the soup is proposed to be made with the addition of smoked salmon and without potatoes. I didn't add salmon, but with potatoes, in my opinion, soup ...

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I want to offer you an excellent recipe for pea soup with meatballs and buckwheat. If you have fresh or frozen green peas, then be sure to cook such a soup, and for sure ...

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.

Green pea soup has an unusually delicate taste - canned, fresh, frozen! Make a cream or mint cream soup.

Peas give a slightly tangible sweetness, in combination with sour tomato puree, vegetable frying 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 tablespoons of rice cereal to the soup, the soup will turn out to be nourishing 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 seasoned 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.

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

Dip the potatoes into the strained broth, bring them to a boil again and leave them 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. Try it for salt, perhaps after adding the peas, you 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, 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 heavy-bottomed saucepan.

Add 200 g of green peas.

Add broth. I like it better when I use meat or chicken, but I always cook low-fat broth, from a lot of water and a small amount of 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 onions with 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. I use a multicooker, 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 carrots grated on a coarse grater.

Half a 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 jars of canned peas along with the 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 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 for puree green pea soup. A great option for a child or connoisseurs of mashed 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 the potatoes and cut them 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. Decorate the puree soup with heavy cream and green peas. All is ready.

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

Recipe 5: frozen green pea puree soup

Having prepared 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 is cooked in about 25 minutes. 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 in 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 healthy. 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. 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.

• 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 a pot of potatoes, bring to a boil and cook for 10-15 minutes.

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

Put the pieces of cheese in a separate 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!

Bring the soup to a boil one last time and taste. Add salt if necessary. Green pea cream soup is ready. When serving, add some olive oil and croutons to a plate.

A very tender, rich soup with an 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 puree 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 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 loved ones - all you need. Since I am giving you a 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 each. Just 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 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 greens, 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, 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 fire, and, stirring constantly, bring to a boil. If the soup is too thick, add more broth. Actually, usually the whole broth is used. The consistency is at your discretion, green pea soup can be quite thick.

Cook cream soup from green peas 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 - puree soup made from green peas. The cooking process is not too time-consuming and will require insignificant financial costs from you for 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 in 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 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 and pepper. Then add heat to "medium" and cook for another 10 minutes. Then remove from heat, let cool the creamy pea mass, after which we place its mass in a blender and beat until puree is formed.

Green peas are a real treat for adults and for children. It is satisfying and healthy. 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 into a pot of potatoes, bring to a boil and cook for 10-15 minutes.

Free 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 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 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!

Cut the 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 a pot of potatoes, 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 pan.
Whisk the soup with a blender until smooth. Serve with croutons.