Tender pea and herb soup
Ingredients for 6 servings
30 g butter
1 onion, finely chopped
5 cups (1.25 L) chicken broth
1 large potato, peeled and cut into small cubes
500 g green peeled green peas
6 outer leaves of iceberg lettuce, chopped
6 mint leaves + a few for serving
125 ml cream
Croutons for serving
Cooking method
Melt butter in a saucepan over medium heat. Saute the onion for 5 minutes (until it becomes transparent and soft). Add broth and potatoes, cook for about 15 minutes. Add peas, iceberg, mint, after boiling, cook for no longer than 3 minutes. Remove from heat and let cool slightly.
The best croutons, or croutons, are made from ciabatta. Just break the bread
with your hands, sprinkle with olive oil, add a drop of balsamico, and place in the oven for 5-8 minutes at 180°C
Using a blender, blend the soup into a smooth puree. Place over low heat, add half the cream and after 5 minutes remove from heat. Season with salt to taste.
When serving, add cream, a couple of mint leaves and croutons to each plate.
Bruschetta with feta and peas
Ingredients for 4 servings
100 g feta marinated in olive oil
3 cups young peas
1 teaspoon fresh lemon zest, finely grated
1 tablespoon finely chopped fresh mint
1 baguette, sliced diagonally into bruschettas and toasted
A small handful of young arugula
Cooking method
Drain the oil from the feta into a separate container.
Place the peas in boiling water for a minute. Drain quickly and place in ice water to preserve color.
You can also use homemade cheese and cottage cheese. Add salt to adjust
perfectly balanced taste of cheese and herbs. This mixture can be stored for a couple of days.
in a refrigerator. Can also be served as a dip for crackers, grissini, sliced
large julienned vegetables.
Beat the peas, lemon zest and 2 tablespoons of olive oil (from the feta) in a blender until almost smooth.
Place the pea puree in a bowl and toss with the feta and chopped mint with a fork. Serve with baby arugula leaves.
Fish pakora with green peas and yogurt sauce
Ingredients for 6 servings
400 g white fish fillet, skinless
1 cup (120 g) fresh peas
1 clove garlic, minced
1 red onion, chopped
1 large chili pepper, finely chopped
1/2 cup parsley
1 tomato, chopped
1 cup (150g) besan chickpea flour (see tip)
1/2 teaspoon baking powder
2 teaspoons curry powder
2 squirrels
1/3 cup (80ml) vegetable oil
Mango chutney, for serving
Yogurt sauce with coriander:
1 1/2 cups chopped coriander leaves
1 cup mint leaves
2 tablespoons grated fresh ginger
1 clove of garlic
1/2 cup (150g) Greek yogurt
1 teaspoon lemon juice
Lemon wedges for serving
Cooking method
Sauce: Combine coriander, mint, ginger, chili and garlic in a blender. Transfer mixture to a bowl. Add yogurt with lemon juice and stir. Cover and place in the refrigerator to steep.
Steam the fish: place it in a holey pan or a special box and place it over another pan of boiling water. Cook for 5-6 minutes until the fish can be flaked easily with a fork. Divide into pieces.
Chickpea flour, or besan, is sold in specialty health stores.
nutrition, gives the dish an Indian flavor, but you can also use other flours
Place the fish, peas, onion, chilli, parsley and tomato in the pan and stir thoroughly. In another bowl, combine flour, baking powder and curry. Season. Add 3/4 cup water until smooth. Mix the dough and fish mixture. Beat the whites. Add to mixture.
Heat the oil in a frying pan over medium heat (until the crumbs begin to sizzle). Spoon the resulting mixture and fry for 2-3 minutes on each side until golden brown. Place on paper towels to absorb excess grease.
Serve hot with coriander yogurt, mango chutney and a lemon wedge.
Soup with green peas and fennel
Ingredients for 4 servings
2 tablespoons olive oil
20 g butter
1 large onion, chopped
4 small fennel tubers or 1 large, finely chopped
2 potatoes, peeled, chopped
1 liter vegetable broth
500 g peas
½ cup sour cream
150 g prosciutto, chopped
2 cups white bread, sliced
Cooking method
In a large skillet, heat the olive oil and butter over medium heat. Add onion, dill and potatoes. Cook, stirring, 10-15 minutes until done. Season to taste.
Add broth and cook over high heat. Reduce heat and simmer for 15-20 minutes, stirring, until vegetables are soft. Add peas and cook for another 2 minutes.
You can add some chopped walnuts to the prosciutto bread crumbs.
Using a blender, blend until pureed. Add sour cream.
Preheat the oven to 200˚C and combine the prosciutto and bread in a food processor, grinding into crumbs. Transfer to a baking sheet. Bake for 10-15 minutes, stirring occasionally, until golden brown.
Warm the soup over low heat. Add prosciutto crumbles when serving.
Risotto with peas and parmesan
Product composition
60 g butter
2 cups arborio rice
4½ cups hot chicken broth
2/3 cup green peas
¼ cup chopped parmesan
1 tablespoon fresh thyme leaves
Cooking method
Heat oil in a large frying pan, add rice, fry until completely coated with oil.
Pour in a quarter of the hot broth. Increase the heat and continue to cook, stirring, until the liquid is completely absorbed. Repeat the procedure 3 more times.
Combine Parmesan, thyme, remaining butter and green peas. Season with salt and pepper and let sit for 2-3 minutes.
Bon appetit!
Posted by: kat_tkachenk0
A properly frozen product retains all vitamins and minerals. The same goes for green peas. It can be bought in the store both in summer and winter, unlike fresh. Preparing frozen green peas is easy. The process will take very little time. But even such an easy task has its own nuances.
Frozen green beans usually come already shelled. Before emergency freezing, they are blanched or steamed.
The procedure is carried out with young peas that are in the period of milk maturity. At this stage they have the sweetest taste, delicate texture and a large amount of sugar in the composition.
When peas are prepared using the blanching technique, after defrosting they do not need to be cooked, but can be immediately used for their intended purpose. For example, add it to a salad. But if the product needs to be cooked, it is better to do this by adding a minimum amount of water. The resulting broth can be used for a first course or sauce.
When buying a package of green peas in a store, you need to check the product for suitability. There should be no sticky lumps or a large amount of ice.
Green peas go well with sweet vegetables: carrots, potatoes and beets.
Advantages and disadvantages
Using frozen peas has a number of advantages:
- the product is cheap;
- available at any time of the year;
- with proper quick freezing, all vitamins are preserved;
- Suitable for immediate cooking, no need to defrost.
Unlike a canned product, a frozen one contains more nutrients.
Like any other product, green peas may be contraindicated for people with individual intolerance.
Cooking methods
Frozen green peas can be boiled, stewed in sauce, or baked in the oven. Eat as a side dish, use as an ingredient in a salad or other dish.
Cooking
The most common and easiest way to cook frozen beans is boiling. It is only necessary to follow the sequence of actions, then the vitamins are preserved and the product does not lose color.
- Boil water in a saucepan.
- Add a little salt and sugar. The latter will preserve the rich color of the product.
- Throw the peas into the water without defrosting them first.
- Cook over high heat with the lid closed. It will take 5-8 minutes. Cooking time depends on the age and type of beans. When the grains become soft, you can turn off the stove.
- Sometimes a sprig of mint is added during cooking; it will make the taste of peas even more interesting and brighter.
- Afterwards, the product is discarded in a colander, cooled and served as an addition to the main dish.
Another way to prepare green peas, which are later used for salad:
- Bring water to a boil.
- Add green peas.
- Add 1.5 tbsp. l. salt and the same amount of sugar.
- Then pour in 1 tbsp. l. apple cider vinegar. Let simmer for 10 minutes.
- Remove beans from water and cool.
Green beans can liven up any salad with their interesting appearance and pleasant taste.
In the oven
Using special earthenware, you can prepare a simple and hearty soup that uses 3-4 ingredients.
- Peas must first be boiled on the stove. And then transfer it to a clay pot. Add some water in which the beans were cooked.
- Chop the boiled eggs and place in a container.
- Place in the oven. To cover with a lid. Adjust heat to medium. 20 minutes is enough.
- When serving the pot on the table, you need to add fresh cucumber cut into slices, sour cream and herbs.
This summer soup will appeal to all family members. It is filling and light at the same time. It is convenient to cook not only first courses, but also second courses in pots. For example, rice with vegetables and peas, meat or fish with green beans.
Extinguishing
Frozen green peas can be sautéed in a variety of sauces or simply using broth.
- Frozen beans are tossed into the melted butter.
- Sugar, salt and sour cream are added.
- It will take 15 minutes to simmer. The lid must be closed.
You can use broth, tomato paste, white wine, cream, mayonnaise as a stewing liquid.
Puréeing
Green pea puree is an excellent side dish for meat or fish. If you do not add spices and a large amount of salt, then this dish can be offered to your child. The bright color will interest children, and they will happily devour it and ask to cook it again.
- Boil potatoes in salted water for 20 minutes. Add frozen peas. After 5 minutes, turn off the stove.
- Excess water is drained. Add butter, sour cream and finely chopped garlic. Can be seasoned with spices and salt.
- You need to turn the dish into puree using a masher. If you use a blender, the mixture will become viscous and sticky.
Delicious frozen green pea dishes
You can prepare many different dishes from green peas:
- salad;
- pilaf;
- casserole;
- filling for pancakes, pies and pies;
- cutlets;
- pate;
- puree.
To get pea puree, you need to puree it immediately after cooking, when it is still hot. Only in this case can a uniform consistency be achieved.
Pea soup is a dietary product. You can diversify your diet by including various additives: vegetables, rice, spices and herbs. These first courses can be eaten both hot and cold.
Subtleties and tricks of cooking
- Sometimes butter is added when cooking peas. It makes the beans more tender and flavorful.
- The sauce can be made from sour cream, sugar, potato flour and yolks. Pre-boiled peas are poured with sauce and boiled. At the end you can add greens. Serve beans with meat or potatoes.
- A sharp change in temperature will help preserve the bright color of the beans. Immediately after cooking it is doused with cold water.
- Boiled peas cannot be used immediately after cooking. When it cools down, place it in the refrigerator. And then heated in a mixture of butter and water.
- If the peas suddenly harden, they must be dipped first in hot water and then in cold. This way you can restore its juiciness and softness.
Frozen green peas - 100 grams
Canned tomatoes in their own juice - 400 grams
Green beans - 100 grams
Canned white beans - 400 grams
Chicken broth - 2 liters
Vermicelli - 100 grams
Parmesan cheese - 100 grams
Pesto sauce - 1 tablespoon
Green onions - several arrows
Celery - 2 stalks
Garlic - 2 cloves
Olive oil - 2 tablespoons
How to make frozen pea soup
1. Cut the tomatoes into small pieces, wash the beans, wash the onion and celery and chop finely.
2. Peel the garlic and finely chop or mince using a garlic press.
3. Heat a thick-bottomed pan, pour oil, add onion, garlic and celery, fry for 10 minutes, stirring.
4. Add tomatoes, beans, chicken broth and vermicelli.
5. After boiling, cook for 7 minutes.
6. Add frozen peas, green beans, pesto sauce to the pan and cook after boiling for 5 minutes.
7. Season with salt and pepper and add grated Parmesan to the plates when serving.
From time immemorial, this culture has been treated with respect in the Celestial Empire, considering peas a symbol of fertility and wealth.
It has long been known that peas are a real storehouse of vitamins, beneficial amino acids, iron, potassium and phosphorus. In addition, in terms of protein reserves, it is in no way inferior to beef.
Many recipes have been invented for soups, salads, main hot dishes, sauces or baking fillings, the obligatory ingredient of which is peas. All you need to do is choose the ones you like. For example, from frozen green peas you can whip up a wonderful French side dish for meat, poultry or fish. The peas are quickly boiled in boiling salted water, drained in a colander, and then combined with mint, pickled onions and lettuce leaves and seasoned with creamy sauce.
Indian cooks like to add green peas to hot appetizers, stews or soufflés, and bake them in cheese. In Eastern European cuisine, aromatic pea soups with smoked knuckle or pork ribs are very popular. And the hallmark of Israeli cuisine has long been hummus and falafel - the famous pasta and deep-fried balls of chickpeas, a Turkish variety of peas.
But in order for our hero to preserve the taste as much as possible after heat treatment, it’s worth remembering a few tips. Before cooking, sort out the peas, add cold water and leave for 6-7 hours.
Soaking can significantly reduce cooking time. The main thing is not to overexpose the peas in water, otherwise they may turn sour. Cook the peas over low heat, covered. If the water in the pan has boiled, you need to add boiling water (but not cold water!). It is better to add salt at the end of cooking, since salt slows down the boiling.
For those who love green pea treats, let us remind you that when frozen they completely retain their vitamin composition, taste and aroma and do not require lengthy cooking.
For 4 persons: green peas - 100 g, kefir - 100 ml, eggs - 2 pcs., sugar - 1 tsp, white cabbage - 200 g, cheese - 100 g, wheat flour - 3 tbsp. l., garlic - 1 clove, butter - 40 g, baking soda - on the tip of a knife, salt, ground black pepper
Mix kefir, salt, sugar, soda, eggs. Add pepper and flour. Beat with a fork. Chop the cabbage and mash with salt and hands. Grate cheese and garlic. Add cabbage to kefir mixture. Pour into a greased pan. Sprinkle with peas and cheese on top. Bake for 30-40 minutes at 180°C.
Calorie content per serving 284 kcal
Cooking time from 60 minutes
4 points
For 4 persons: green peas - 150 g, wheat flour - 1 cup, eggs - 1 pc., milk - 150 ml, baking powder - 1 tsp, turmeric - 0.5 tsp, herbs (any), vegetable oil, salt
Simmer frozen or fresh green peas in a frying pan in hot water for a few minutes, then mash. Let cool. Beat the egg with milk. Sift the flour along with baking powder, turmeric and salt. Gently pour in the egg-milk mixture, stirring so that no lumps form. Add mashed peas and herbs. Leave the dough to stand for 20-30 minutes. Cook pancakes in hot vegetable oil for 2 minutes on each side until golden brown.
Calorie content per serving 155 kcal
Cooking time from 50 minutes
Difficulty level on a 10-point scale 6 points
For 8 persons: dry peas - 500 g, smoked pork ribs - 500 g, potatoes - 5 pcs., carrots - 1 pc., onion - 1 pc., garlic - 3 cloves, raw smoked brisket - 100 g, dill - a bunch, vegetable oil, salt, ground black pepper
Rinse the peas, cover with cold water and leave for 4-5 hours. Cut the ribs into pieces, add water (3 liters) and cook for 1-1.5 hours until the meat begins to easily fall away from the bones. Remove the ribs from the pan and cut the meat into pieces. Add peas to the pan and cook for 30 minutes. Then add the diced potatoes and cook for another 20 minutes. Fry chopped onions and carrots in vegetable oil. Place them in a saucepan with soup, return the meat to the soup, add salt and pepper, and cook for 10 minutes. Finely chop the dill and garlic, cut the brisket into thin strips. Put everything into the soup and keep on fire for 1-2 minutes. Let sit for 30 minutes before serving.
Calorie content per serving 532 kcal
Cooking time from 120 minutes
Difficulty level on a 10-point scale 8 points
For 3 persons: frozen green peas - 100 g, basmati rice - 200 g, chicken fillet - 250 g, carrots - 2 pcs., onions - 1 pc., vegetable oil, salt, ground black pepper
Cut the chicken fillet, put it in a frying pan and fry in oil until golden brown. Chop the carrots and onions, add to the meat, add salt and pepper. Sort the rice, rinse with cold water, pour into a frying pan, stir, add a little hot water, cover with a lid and simmer over low heat for 15 minutes. Thaw green peas at room temperature, drain the resulting liquid. Then add it to the pilaf, stir and simmer the dish over low heat until all the liquid has evaporated. To make the pilaf a richer and brighter color, you can add a little turmeric during cooking.
Calorie content per serving 217 kcal
Cooking time from 50 minutes
Difficulty level on a 10-point scale 7 points
For 3 persons: green peas - 200 g, baguette or ciabatta - 6 slices, avocado - 0.5 pcs., garlic - 1 clove, lemon - 0.5 pcs., greens (any) - a bunch, olive oil, salt, ground black pepper
Squeeze juice from lemon. Slice baguette or ciabatta. Dry until golden brown in a dry and hot frying pan. Peel the avocado and sprinkle with lemon juice. Mash the pulp with a fork. Place green peas in a colander and blanch in hot water for 5 minutes. Finely chop the garlic clove and herbs, add along with the peas to the avocado pulp. Drizzle with oil. Salt and pepper. To stir thoroughly. Spread the prepared mixture onto the bread.
Calorie content per serving 202 kcal
Cooking time from 15 minutes
Difficulty level on a 10-point scale 3 points
Photo: Fotolia/All Over Press/Legion Media
Tender young green peas in juicy, crispy pods can now be bought in stores all year round, but summer varieties are still the tastiest. Green peas taste compatible with almost any product - from meat and fish to vegetables and mushrooms, so you can cook a huge number of dishes with them. We offer you 5 simple and at the same time original recipes with green peas. We hope you enjoy these dishes.
Before they learned how to can and freeze green peas, they were available only for a couple of months a year and were considered a product for real gourmets. Many culinary historians cite as evidence the entry in the memoirs of a favoriteki of the French King Louis XIV that at court there are only three pleasures - the impatience of waiting for green peas, the process of eating green peas and the hope that you will someday eat green peas again.
In addition to its delicate taste, the product is very healthy. Young green peas contain a lot of vitamins C, PP and group B andamino acids. It improves metabolism and has a great effect on digestion. Just remember that heat treatment destroys most of the vitamins and minerals, so try to eat green peas mostly fresh.
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