It seems to much that dishes of vegetarian kitchen are tasteless or boring. However, the vegetarian power supply system becomes more and more relevant recently, and not for nothing – the products very valuable to our organism participate in preparation of such food. For example, vegetable oils and also peas and a sea-buckthorn are rich with vitamin E. Such dish as a cream soup from peas with garlic, unites the whole two sources of the vitamin E which is powerful antioxidant.
Garlic – "main hero" of our dish, differs in moderate sharpness which becomes that as a result of roasting of garlic. It is a little spices – the interesting taste of soup on vegetable broth also turns out. Check!
Preparation time: 40 minutes
It will be necessary for us: • Wind furnace • Blender
- Pan • SkovorodaIngredienta: • garlic – 2 heads; • vegetable oil – 60 ml; • onions – 1 bulb; • caraway seeds – 1 tablespoon; • the frozen green peas – 800 g; • vegetable broth – 1 l; • greens (fennel, parsley, basil or other); • salt and pepper to taste.
How to prepare: Warm an oven to 200C. Put the crude heads of garlic on a baking tray, sprinkle them vegetable oil. It is necessary to bake garlic in an oven about 25 minutes until it becomes soft. Let's garlic cool down a little, then divide it into cloves and carefully squeeze out pulp from a skin. Warm vegetable oil in a frying pan. Clean onions, small cut and fry it till golden color (3-5 minutes). Add caraway seeds to onions, stir slowly the received mix about 1 minute. Add peas and the garlic baked earlier to a frying pan. Mix everything to rather homogeneous mass and pour in vegetable broth in a frying pan. Bring mix to the boil and you cook it on slow fire of 6-8 minutes, without forgetting to stir slowly. Remove soup from fire, let's it stand a couple of minutes. Begin to pour in the portions in soup in the blender and to mix it to consistence of puree. Add some seasoning to taste. Especially cardamom and a saffron will approach. Return soup to a pan and again heat. Soup is ready! Small cut greens that then to add it to soup when giving on a table. By tradition, cream soup is served with a crisp bread.