Pea soup is one of the main culinary hits of the fall. A bouquet of wondrous aromas awakens the appetite, and the rich taste pleases with a whole extravaganza of shades. Cooking pea soup at home is a simple matter.
Plus, there's always room for improvisation. Smoked classic
Pea soup with smoked meat is the dream of any meat-eater. First of all, soak 300 g of peas in water for a couple of hours. Smoked pork knuckle on a bone weighing 1 kg, pour 2-3 liters of water in a saucepan, salt, cook for an hour. Then pour the peas to it and cook for another hour. Next, lay 2-3 potatoes in cubes and wait until they are cooked. We take out the shank, cut off the meat from the bone, chop it and return it to the soup. We make a fry from the onion with carrots and also send it to the soup. We simmer it for 20 minutes on low heat and remove it from the stove. Hunting sausages or salami pieces add seductive notes to the dish. It is unlikely that someone from home can resist such a soup.
Delicate homemade pea puree soup turns out to be just as good. Pour 500 g of soaked peas with water and send to cook. Brown 300 g of smoked chicken with 2 cloves of garlic in a frying pan with a drop of oil and put it on a plate. Here we fry 2 carrots, an onion and ½ sweet pepper. When the peas become soft, add frying, and after 5 minutes - 2 chopped peeled tomatoes, bay leaves and spices. After 10 minutes, remove the laurel, drain some of the water so that it barely covers the vegetables, puree them with a blender. Before serving, decorate the pea soup with croutons. In this form, children will especially like it.
We used to think that pea soup is not made with fish. But it is she who is able to give his taste interesting notes. As usual, we soak a glass of peas in advance, and then soak it in boiling water so that it boils well. Pour 3-4 potatoes, cut into pieces, to the peas, and cook for another 20 minutes. Fry the chopped clove of garlic until golden brown and add it to the soup together with spices and salt. Cut 300 g of red smoked fish into strips, put in soup and simmer over the fire for 5 minutes. This dish will surprise even gourmets.
The scents of the forest
Mushrooms and homemade pea soup will fit well into the recipe. Cut the onion in half, brown it in a dry frying pan, cut it down and send it to a pot of boiling water. Next, put 500 g of smoked pork ribs and cook for 30 minutes. Remove the onion and pour in 1½ cups of prepared peas instead. Pass in oil 100 g of carrots and 50 g of root celery in strips. Separately fry 150 g of chopped forest mushrooms. When the peas are half boiled, sprinkle 3 potato slices. At the very end, we introduce frying, mushrooms, bay leaves, salt and pepper to taste. A plate of pea soup is best complemented with chopped greens.
A celebration of vegetables
For vegetarians and those who preserve the figure, there is also a suitable recipe for pea soup. Soak 150 g of peas overnight, and then set to simmer on low heat until half cooked. Add 3 medium-sized potatoes to it and continue to cook. Simultaneously fry coarsely chopped carrots and chopped onions in oil. We disassemble 200 g of cauliflower into inflorescences and, when the potatoes are ready, pour them into a saucepan. Next, put the ruddy frying, bay leaf, salt with spices and simmer the soup for 5 minutes. This dietary but hearty variation of the soup may well add to your family meal menu.
All covered with greenery
Unusual pea soup at home is made from green peas - frozen or canned. Pour 300 g of peas with 300 ml of meat or vegetable broth, salt to taste and cook until tender. Put the peas in a blender bowl, add a bunch of chopped mint, 50 ml cream, 30 g butter and beat the ingredients with a blender. If the soup seems too thick to you, add a little broth. And before serving, garnish it with fresh herbs with chopped garlic and croutons. For households who prefer richer soups, you can add slices of toasted bacon or pork belly.
And finally, a little exotic in the form of an original pea soup with apples. Pour 200 g of green peas in ½ l of chicken broth, cook until tender and puree with a blender. Fry 2 chopped onion heads in butter until golden brown. Add to it a large peeled apple, cut into cubes, sprinkle with 1 tbsp. l. flour, mix well and simmer for 3-5 minutes. Put the onion and apple dressing in the pea soup, bring to a boil and simmer over medium heat for 10 minutes. You can also add meat of your choice to the soup: chicken, smoked meats, sausages. At the end, add salt and spices to taste. Perhaps this soup is not for everybody, but it is worth trying it.
And what is interesting in your piggy bank of family recipes? Share the secrets of your signature homemade pea soup or leave your favorite recipe in the comments.