Soup with the addition of green peas is a very tasty first course that will diversify your usual diet. The recipe uses canned peas, although fresh peas can also be used, you just have to slightly adjust the cooking time. The proposed soup is cooked in chicken broth. It is permissible to use any part of the carcass, but it is better to take meat on the bone than fillet.
Pasta is added to the dish, namely small stars. Soup with miniature stars usually attracts the attention of young children. To exclude the receipt of a very fatty broth, vegetables are not sautéed in oil, but are added as a whole.
Soup with canned green peas is cooked very quickly, the cooking technology consists of a minimum number of processes. Be sure to include this recipe in your cookbook.
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Ingredients:
Chicken thigh - 1 pc.
Water - 2 liters.
Potatoes - 2 pcs.
Carrots - 1 pc.
Bulb onion - 1 pc.
Curly small pasta - 4 tablespoons
Canned peas - 5 tablespoons
Salt, pepper, bay leaf - to taste
Fresh parsley - 30 gr.
Vegetable oil (or butter) - 1 tsp
How to cook:
Prepare food.
Place a pot of suitable size on the stove with the required amount of water. Boil, season with salt, toss in the peppercorns and bay leaf. After that, lower the chicken meat on the bone, having washed it in advance.
Cook the chicken over medium heat for 15 minutes. Remove foam that will appear on the surface.
Now pour the whole or quartered onion into the broth.
Next, remove the meat from the broth, cool so as not to burn your fingers. Separate the flesh from the bone, tear it with your hands and put it back in the pot.
Peel the potato tubers from the top layer, rinse, chop into cubes or medium-sized strips. Place the potato slices in a container for the meat.
Remove the top layer from the carrots, grind on a grater, pour the resulting shavings into the soup 5 minutes after loading the potatoes. You do not need to fry the carrots in oil.
Cook vegetables for about 15 minutes.
When the potatoes reach the stage of readiness, place the peas in a saucepan, draining all the marinade in advance.
Finally, add curly pasta (always from durum wheat). They should not be boiled, just bring to a boil.
Before removing the pan from the heat, add chopped parsley to the soup, then it will retain its color to the maximum. If desired, you can add a little butter or vegetable oil to the soup. Bring the dish to the desired taste, adding spices, boil it, set it aside from the stove.
Let it brew for 10 minutes so that the pasta reaches its readiness in the hot broth, then pour the soup into portioned deep bowls.
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