The recipe of pea soup is provided in the ancient Roman cookbook of an epicure Apitsius. In Russia this soup became known in the 17th century. Today there are more than 100 options of preparation of this dish, nourishing and useful. Peas are a source of vegetable protein, vitamins A, With and groups B and also many amino acids, necessary for activity.
General rules of preparation of pea soup
First of all, it is necessary to decide on a basis of pea soup – broth, vegetable it will be or meat. It can be welded on beef cook water, but the special aroma and relish to a dish are impacted by smoked products: pork ribs, chicken wings. Soup with addition of a smoked sausage, ham or hunter sausages also turns out very tasty.
That peas cooked quicker, he needs to be killed in cold water in advance (better to do it for the night). It is necessary to drain water in the morning, carefully to wash out, fill in grain with fresh water and already in it to cook until ready.
To accelerate cooking of the peas which aren't wetted since evening, it should be washed out and filled up in the boiling added some salt water, to boil thoroughly within 10-15 minutes then to pour in 150 milliliters of cold water.
Spicy herbs and spices which are recommended to be added in 5-7 minutes until ready some soup help to get rid of a specific pea smell. It can be fennel, a basil, a turmeric, caraway seeds, a coriander, the crushed garlic and chili powder. The special savor to pea soup is added by separately given toasts from white loaf.
Recipe of pea soup with smoked products
For preparation of tasty pea soup with smoked products it will be required: - 300 g of peas; - 200 g of a pigs feet (smoked); - 200 g of brisket (smoked); - 2-3 potatoes; - ½ roots of a celery; - 1 head of onions; - 1 leek; - parsley greens; - ground black pepper; - salt. Carefully touch peas, wash out it and wet in cold water. Next day drain water. Put a smoked pigs feet and brisket in a pan, fill up peas, fill in with fresh water and you cook everything within 2 hours. Then get smoked products from broth, cut off pulp from bones and cut it with small pieces. Wash up potatoes, onions, a celery and leek, clean, cut in cubes, lower in broth and you cook until ready. Minutes for 5 before the end of cooking add small chopped greens of parsley. Then salt and pepper soup to taste. When giving spread out the cut boiled meat to a table on plates and fill in with the cooked pea soup.
Recipe for a pea cream soup in the multicooker
To cook tasty pea soup in the multicooker, it is necessary to take: - 200 g of bacon; - 1 glass of peas; - 2 l of water; - 1 carrots; - 1 bulb; - 2 stalks of a celery; - pepper; - salt. Wash out and wet peas for the night. Peel onions and carrots. Small chop a bulb, and grate carrots. Small cut stalks of a celery and bacon. Lay out the prepared bacon in a multicooker bowl. Set the Pastries mode and time of 20 minutes on the panel. In 10 minutes get bacon and put in a bowl vegetables – onions, carrots and a celery. 10 more minutes later add peas and fill in it with water. Install the Suppression program, and time on the timer – 2 hours. After this time crush the cooked soup in the blender to a pyureobrazny state. Add bacon and pour pea soup in plates.