Peas are a fairly satisfying and nutritious legume, so very often the first courses with them are prepared without adding meat ingredients. If you properly prepare pea soup without meat, then it will be very tasty in the lean version.
To get a delicate velvety structure of the dish, half of the ready-made peas must be interrupted with a blender. But this will not be a puree soup, since some of the legumes, potatoes and vegetable sauté will remain intact.
For a light piquancy in taste and delicate aroma, the soup is complemented with various spices. By the way, it turns out very tasty if served in tandem with homemade crackers.
Ingredients:
Split peas - 300 gr.
Potatoes - 3 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Vegetable oil - 2 tablespoons
Bay leaf - 1 pc.
Salt, peppercorns - to taste
Water - 2 liters.
Parsley - 20 gr.
White loaf - 2 slice
Turmeric - 0.3 tsp
Powdered dry garlic - 0.5 tsp.
A mixture of herbs - 1 tsp
Paprika - 0.5 tsp
How to cook:
Prepare the food you need.
Sort the peas carefully, sifting out possible debris, place in a deep bowl and cover with clean water. Leave on for 2 hours.
Pre-soaking the peas ensures quick cooking and softens them. Then rinse it thoroughly under running water.
Transfer the prepared peas into a saucepan, pour the required amount of water, set on the burner. After boiling, a large amount of foam forms on the surface of the liquid, which must be removed with a slotted spoon.
Cook the legumes for about 60 minutes. But the cooking period also depends on the type of peas themselves or on personal preference. For example, if you want to make a soup with whole peas, then the cooking time is reduced.
Peel the potato tubers from the top layer, wash, chop into a medium cube.
When the peas are completely cooked, lightly run over them with a hand blender to puree some peas, leaving others intact. This manipulation will make the soup more delicate and pleasant yellow in color. Next, throw in salt, bay leaf and peppercorns, load the potato slices.
Cook croutons in parallel. Cut the pieces of loaf into equal medium-sized cubes, put them in a hot pan, literally pour in a drop of oil, add dry garlic, salt and a mixture of herbs.
Sear the bread segments for literally 1 minute. Then just leave them in a hot container to dry and turn into croutons.
Peel the onions and carrots from the top layer. Chop the carrots with a coarse grater, adjust the onion in squares.
Heat oil in a skillet. Add turmeric and paprika, fry the spices for a few seconds to give the oil a pleasant smell. Next, load the carrot and onion mixture. Cook together for 3 minutes.
When the potatoes are soft, load the vegetable sauté into the pan. Taste the dish, bring to a boil, remove from heat. Let it sit for about 15 minutes.
During the serving, complement the lean pea soup with croutons, sprinkling them into a serving plate for each taster. Garnish with fresh herbs.
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