Canned green peas are suitable not only for salads and garnishes. From it it is possible to make original first course. Choose between a cream soup and zasypny - both options are preparing quickly and turn out very tasty.
Potato soup with green peas
Try to cook fast potatoes and other vegetables soup. Serve it with fresh white loaf and sour cream.
It is required to you: - 2 liters of meat soup;
- 250 g of green peas; - 150 g of a white cabbage; - 5 potatoes of the average size; - 1 bulb;
- 1 large carrots; - 1 sweet-sour apple; - vegetable oil for frying; - 2 tablespoons of wheat flour; - 2 boiled eggs; - on 1 teaspoon of dried greens of parsley and fennel. - salt and a black sprinkling pepper to taste.
Clean potatoes and apple, chop cubes, thinly chop cabbage. Lay out everything in a pan and fill in with broth. Bring mix to the boil and lower fire. In a frying pan warm vegetable oil and fry in it the crushed onions and the carrots grated. In a pan lay out green peas, the fried vegetables, add salt and dried herbs. You cook everything until ready. Dissolve flour with a small amount of water, pour in mix in soup, mix and heat 5 more minutes. Let's soup infuse under a cover, and then pour it on plates and decorate with circles of boiled eggs.
If you prefer vegetarian option, you cook soup on water.
Green peas cream soup
This soup can be cooked very quickly. It differs in gentle, but saturated taste which well is in harmony with cream and spicy greens. Cook a dish before the giving - in the warmed look soup will be less tasty. It is required to you: - 450 g of a canned peas without liquid; - 1.5 liters of chicken broth; - 1 segment of garlic; - 50 g of a desi; - 150 ml of dense cream; - greens of a celery or chervil; - salt; - fresh ground black pepper; - 4 tablespoons of cream for ornament.
It is possible to add to soup in advance boiled shrimps, their sweetish taste is well combined with green peas.
In a pan kindle a desi and lay out green peas there. Crush garlic and add it to a frying pan. You extinguish mix on weak fire of 5 minutes. Add chicken broth, bring mix to the boil and you cook 10 minutes. Cool soup and miss it via the food processor or wipe through a sieve. Return puree to a pan, pour in cream, add salt and a fresh ground black pepper. Heat soup, without bringing it to the boil, then remove from a plate and pour on plates. Every portion decorate with a curl from cream and greens of a celery or chervil. Separately serve croutons from white bread.