Green pea soup with cream. Pea cream soup. Green pea soup with rice

I became acquainted with this delicious dish thanks to the book “The Best Recipes of Moscow Chefs.” The cream soup recipe belongs to the great chef Dolf Michel. However, I changed the original recipe a little. In the original version, the soup is proposed to be made with the addition of smoked salmon and without potatoes. I didn’t add salmon, but with potatoes, in my opinion, it’s soup...

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Cream soups are becoming more and more popular in my family. Hearty, smooth in texture and very creamy, this is exactly the kind of creamy soup I make.

Today I suggest making a quick creamy soup from frozen green peas for lunch. I will share the secrets of the beautiful color of this soup and its special aroma.

Let's prepare all the ingredients for making the puree soup.

Place frozen green peas into the pan without first defrosting. Add finely chopped mint leaves, which will add an interesting flavor note to the soup.

Add salt and sugar; it is sugar that will preserve the rich color of the peas in the soup.

Add enough water to the pan to just cover the peas.

Cook the peas for 15-20 minutes until done. Drain the liquid from the finished peas and set the liquid aside (do not pour it out!).

Using a blender, puree the boiled green peas.

Pour in the cream and place the butter in the pan with the puree. Put the pan back on the fire, heat the contents of the pan and gradually pour in the liquid in which the peas were cooked until you get the consistency of the puree soup you want.

Serve the finished frozen green pea puree soup in portions with croutons or croutons.

Bon appetit!

The French say: “Lunch without soup is like a house without a front door.” French cuisine is dominated by various types of light soups and broths, for example: regular, consommé (double strength), marmite (with garnish), puree soups. Cream soups are thick soups.

Usually prepared from pureed ingredients. They are usually nutritious, look good and appetizing, and are perfectly absorbed by the body. Take any book on dietary nutrition, and you will see that most of the first courses recommended by nutritionists are pureed soups.

Usually the technology for puree soup is simple: the ingredients are boiled, rubbed through a sieve, or crushed in a blender. Then combine with the decoction. Dressings, spices, etc. are added.

Among puree soups, cream soups are especially distinguished, i.e. thick soups based on cream, as well as veloute - thick creamy soups with the addition of egg yolks.

What I like about pureed soups is that they can be made from anything, almost from seasonal ingredients that are in the refrigerator. As well as, especially! Or or . Today we made creamy green pea soup.

Ingredients (2 servings)

• Green peas 400 g
• Mint 2-3 sprigs
• Parsley 2-3 sprigs
• Butter 30 g
• Cream (20%) 100 ml
• Salt, sugar to taste

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Green pea soup. Step by step recipe

1. Green peas have long since left the category of a summer vegetable; they are available fresh frozen all year round. Usually packaged in convenient “volumes”, 400-500 grams. Just for once. By and large, you don’t even need to defrost it; it will cook quickly and efficiently anyway.

   Fresh frozen green peas

2. Mint, the herb of Aphrodite, is a strong and famous aphrodisiac. Not only is it perfectly refreshing in the heat, but it’s also incredibly healthy. And in general, given the monotonous and meager diet, you need to pay attention to fresh greens and consume them all year round. Vitamins, you know.
3. Wash the greens (mint and parsley) thoroughly, tear off all the leaves and discard the stems. Chop the greens very finely. Place everything in a saucepan along with the green peas.

   Place peas and chopped herbs in a saucepan

4. Add 1 tsp. top with sugar, salt to taste and add cold water until it barely covers the peas. Sugar is a must, it prevents the peas from changing color when cooked. Otherwise, the soup will become the way we see peas in a jar when we cook it - gray-olive, unappetizing.
5. Place the pan on the fire, bring to a boil, and simmer over low heat for 15 minutes. During this time, the peas will be completely ready. By the way, to decorate the soup, leave 1 tbsp of boiled peas. Just put it aside.

   Place the pan on the fire, bring to a boil

6. Drain the broth into a separate bowl, and transfer the peas and herbs to a chopper or blender. Make a puree from the peas. It is important that the pea shells are ground; to be sure, you can rub the peas through a sieve. Presence of remains of pea shells in the puree absolutely unacceptable.

   Grind the peas into a puree and rub through a sieve

7. Transfer the pea puree into a saucepan. Add butter, cream and half of the broth that remained after cooking to the pea puree.

   Add butter to pea puree

8. Place the pan on the fire and, stirring constantly, bring to a boil. If the soup is too thick, you need to add more broth. In fact, the entire broth is usually used. The consistency is at your discretion; green pea soup can be quite thick.

   Add cream and bring to a boil

9. Cook the cream soup over low heat for no more than 5 minutes, preferably stirring continuously.

   

Green pea soup has an unusually delicate taste - canned, fresh, frozen! Prepare cream soup with cream or mint.

Peas give a slightly noticeable sweetness; in combination with sour tomato puree, fried vegetables and chicken, the result is very tasty and unusual. The soup is hearty, thick, with a pleasant garlic aroma and is easy and quick to prepare.

Following our step-by-step recipe with photos, you will see that canned green soup is cooked in broth. But there are other options - you can cook it with meat, meatballs or cook it lean. If you decide to cook it lean, then in addition to vegetables, add a couple of tablespoons of rice cereal to the soup, the soup will turn out richer and thicker.

• chicken meat on the bone (wings, bones, drumsticks) – 400 g;
• potatoes - 3 pcs;
• water – 2.5 liters;
• carrots – 1 piece;
• canned peas – 0.5 cans (without liquid);
• onion – 1 piece;
• garlic cloves – 3 pcs (to taste);
• vegetable oil – 3 tbsp. spoons;
• tomato sauce – 3 tbsp. spoons;
• salt - to taste;
• fresh herbs, sour cream - for serving.

For chicken broth, take a carcass (chicken carcass without breast, legs and wings) and two wings. Fill with cold water, wait until it starts boiling and immediately skim off the foam with a slotted spoon. As foam appears, we continue to collect it. Then add salt, cover loosely with a lid and cook the broth for 40-45 minutes. The soup will be seasoned with fried vegetables and tomatoes, so the transparency of the broth is not important. But, of course, there is no need to allow a strong boil. Strain the finished broth and select the meat.

About ten minutes before the broth is ready, peel and chop all the vegetables. Potatoes into strips, carrots into wedges or cubes, cut the onion into smaller cubes.

Place the potatoes into the strained broth, bring to a boil again and leave to simmer over low heat.

As soon as the potatoes boil, heat a frying pan with oil and fry the onion and carrots until soft. After about five minutes, add tomato sauce (or pour in mashed tomatoes along with juice).

Fry the vegetable dressing over low heat. When fried, the tomato will develop a sweet and sour taste, and the soup will turn out bright and rich.

Add the contents of the pan along with the oil and tomato to the boiling soup. Cook for five minutes until all vegetables are cooked.

Place the canned peas in a sieve or colander. Add to the soup when the vegetables are ready. Let it boil, cook for three minutes at a low boil. We taste the salt; after adding the peas, you may need to add some salt to the soup (the peas will give a slightly sweet taste).

Return the wings and boned meat to the soup. If desired, you can add any fresh or frozen herbs. Leave the soup for a few minutes to boil and turn it off.

Divide the hot soup into portioned tureens or deep plates and serve. You can add sour cream or grate a clove of garlic. Bon appetit!

Recipe 2: soup with canned green peas

The soup is light and cannot be called ordinary. Very tasty.

• Broth (vegetable, chicken or meat, can be cubed)
• Sour cream - 2 tbsp. l.
• Leek (stem, white part only) - 1 pc.
• Green peas (canned – 1 can) - 300 g
• Butter - 1 tbsp. l.

Cut the leek stalk into thin rings and fry in butter in a saucepan with a thick bottom.

Add 200 g of green peas.

Add broth. I like it better when I use meat or chicken, but I always make low-fat broth from a lot of water and a small amount of meat. The program talked about cube broth. I don’t eat them and don’t recommend them to anyone.

Cook for 10-15 minutes.

Then strain the soup.

Beat the onion and peas with a mixer until pureed.

Pour the previously strained broth into the pan. Add 2 tbsp. l. sour cream, mix, add 100 g of green peas, put on fire to warm up. All! You can eat.

Recipe 3: soup with canned green peas and eggs

The soup can be made with chicken or meat broth, but I prefer the light vegetable version. I use a slow cooker, but on a regular stove it turns out just as good, although it takes a little longer.

• onion - 1 piece;
• carrots - 1 piece;
• potatoes - 2 pcs;
• bell pepper - half;
• canned peas - 1 can;
• chicken eggs - 3 pcs;
• salt - to taste;
• vegetable oil - 2 tbsp;
• greens - to taste

I finely chop one medium onion and fry it in vegetable oil in a multicooker bowl.

I add carrots grated on a coarse grater.

Half a bell pepper. Fry for a few minutes, stirring occasionally.

In the meantime, I cut a couple of potatoes into strips and also put them in the multicooker bowl.

Now it’s time for a jar of canned peas along with juice. It is better to take soft and slightly sweet peas; the soup will be more tender.

I add water, and I get half a five-liter multicooker bowl of soup. Add salt to taste and select the “Soup” mode. In the finished soup I put greens and three hard-boiled eggs grated on a fine grater.

The soup turns out to be very rich, slightly thick and satisfying, and canned peas and boiled eggs add an unusual taste.

Recipe 4: green pea puree soup (step by step)

I want to share with you a delicious and interesting recipe for green pea puree soup. An excellent option for children or connoisseurs of creamy soups. Great combination of cream, peas and celery.

• Potatoes 2 pieces
• Green peas 400 grams (frozen)
• Salt to taste
• Cream 200 ml – 20%
• Sederei leaf 2 petioles
• White onion 1 piece
• Butter 2 tbsp. spoons
• Chicken broth 1 liter

Place the chicken broth on the fire and bring to a boil.

Peel the potatoes and cut them into small cubes.

Peel the white onion and cut into small half rings.

Heat the butter in a frying pan and fry the onion until golden brown.

At this time, cut the celery into thin strips.

Add celery to the fried onion and fry for 3 minutes.

Add chopped potatoes to the boiling broth and cook for 6-7 minutes.

Next add the fried onions and celery to the potatoes.

In the same frying pan, fry the peas in the remaining butter for 10 minutes until semi-soft.

Pour half the peas into the broth, cook for another 3 minutes, add salt and freshly ground black pepper.

Using a blender, grind all the ingredients of the soup into a homogeneous mass.

Then add the cream and the remaining whole peas, bring to a boil and pour into plates. Garnish the puree soup with heavy cream and green peas. All is ready.

Very tasty puree soup, delicate consistency and creamy taste, I recommend trying it.

Recipe 5: frozen green pea puree soup

Having prepared creamy green pea soup with cream, you will feel that the taste of this bean in the soup is revealed in an unusual and unique way.

The soup has the most delicate consistency with a pleasant, barely noticeable aroma of fresh spring peas. Cream is perfect for dressing, giving the soup an even more delicate taste. The dish takes only about 25 minutes to prepare. It is best to cook it at once, since the heated soup will not be as tasty.

• 400 ml water or vegetable broth (if you want a thicker soup, use a little less water)
• 190 g green peas (frozen or fresh)
• 1 medium potato
• 2 shallots (if not, you can use leeks)
• 30 g butter
• 30 g cream
• salt, pepper to taste

Fry finely chopped shallots in butter for about three minutes over low heat.

Transfer the fried onions to a saucepan where we will cook the soup. Place diced potatoes there, add water or broth and cook for about 15 minutes.

Then pour green peas into the pan and cook for about 7-10 minutes. It is advisable not to cook longer than this time so that the peas do not lose their beautiful color and become overcooked.

Next, grind everything with a blender. The chef suggests that you then strain the soup through a sieve, but since I pureed everything so much in the blender, I skipped this step. You can do as the chef advises to make the soup even more tender.

Then add warm cream to the soup and stir.

The soup is ready! Can be served.

Recipe 6: Green pea soup with cheese

Green peas are a real treat for adults and children. It is filling and healthy. It contains not only vegetable protein, but also quite a lot of fiber. Like all legumes, it is rich in folic acid and B vitamins. Peas are also valuable because almost all of their nutritional properties are preserved during storage, including freezing. Frozen green peas have a delicate and sweetish taste, so they occupy a worthy place in cooking, giving dishes a special piquancy. It makes very tasty soups and one of them is in front of you. This creamy soup is prepared quickly, especially if you have a blender in your kitchen.

• frozen green peas 400 gr
• potatoes 2 pcs
• onion 1 piece
• processed cheese 3 pcs
• vegetable oil for frying 50 g
• extra virgin olive oil 2-3 tbsp.

Cut the potatoes into cubes.

Pour boiling water (1 liter), bring to a boil, add salt and cook over low heat for 10 minutes.

While the potatoes are cooking, finely chop the onion.

Heat the oil in a frying pan and fry the onion over low heat. Let it brown slightly.

Add the peas to the pan with the potatoes, bring to a boil and cook for 10-15 minutes.

Remove the processed cheese from the foil and break it into pieces. Here is processed Druzhba cheese, you can use Hochland - it melts better and can be thrown directly into the pan.

Place the pieces of cheese in a separate pan, pour boiling water (1 cup) and dissolve the cheese over low heat until smooth.

When the peas are ready, add fried onions and melted cheese dissolved in boiling water to the pan, bring the soup to a boil and remove from heat.

Blend the soup with a blender until smooth. Carefully! Don't get burned by hot splashes!

Bring the soup to a boil one last time and taste. Add salt if necessary. Green pea cream soup is ready. When serving, add a little olive oil and croutons to the plate.

A very tender, rich soup with an unusual taste. It’s not at all like the soup we make from dry peas. Bon appetit!

Recipe 7: creamy pea soup (with photo)

Soup made from green peas, fresh mint and cream. The bright cream soup will not leave either adults or children indifferent.

• Green peas - 300 g
• Fresh mint - 3 stalks
• Cream - 50 ml
• Water - 0.5 cups
• Salt - 2 pinches

Prepare green peas for creamy green pea soup. You can use either fresh or frozen peas without defrosting them first. Use only store-bought cream with a fat content of no more than 30%.

Rinse the green peas in water and pour them into a container: saucepan, cauldron or stewpan. Add a couple of pinches of salt; if desired, you can also add a pinch of ground black pepper, dried garlic, and thyme.

Wash two or three stalks of fresh mint and also add to the pan. (If fresh mint is not available, use dried mint.) Add water and boil the peas for 5-7 minutes from the moment they boil.

Remove the pan of peas from the stove and remove the mint stems.

Place a few teaspoons of peas on a saucer - this is necessary to decorate the soup. Pour the contents of the pan into a deep container and puree with an immersion blender into a homogeneous mass.

Pour the green pea soup into a deep plate, add cream. Garnish the cream soup with reserved peas and fresh mint leaves.

Serve the puree soup hot, with black bread croutons.

Recipe 8: Canned Pea Soup with Mint

Canned green pea soup. It turns out really tasty, beautiful and healthy.

Tender, with sour cream and bacon, it is ideal for a snack both on a hot day and in winter. A minimum of products, just a few minutes and a little desire to please yourself and your loved ones is all you need. Since I'm giving you a step-by-step recipe with photos, there shouldn't be any difficulties. Try it, you will definitely like it!

• Canned green peas – 1 can
• Sour cream 15% - 200 gr.
• Bacon – 150 gr.
• Mint – 1 small bunch
• Olive oil - 1 tbsp.
• Ground black and red pepper - to taste
• Salt - to taste

Place green peas in a pan of boiling water.

Add mint (you can chop it first), mix a little and add salt and pepper.

Pour in a little olive oil.

Stirring, keep on the stove until it boils.

Add a little water with a ladle to a clean, dry container, cool the peas slightly and beat them into an airy, beautiful puree using a blender.

This is how it should work out for you.

Fry the bacon in a frying pan until crispy.

Pour the pea puree into portioned bowls or saucers, pour in sour cream and put bacon on top. You can eat, bon appetit!

Recipe 9: creamy frozen pea soup (step-by-step photos)

• 400 gr Green peas
• 2-3 sprigs Mint
• 2-3 sprigs Parsley
• 30 g butter
• 100 ml Cream (20%)
• to taste Salt, sugar

Green peas have long since left the category of a summer vegetable; they are available fresh frozen all year round. Usually packaged in convenient “volumes”, 400-500 grams. Just for once. By and large, you don’t even need to defrost it; it will cook quickly and efficiently anyway.

Mint, the herb of Aphrodite, is a strong and famous aphrodisiac. Not only is it perfectly refreshing in the heat, but it’s also incredibly healthy. And in general, given the monotonous and meager diet, you need to pay attention to fresh greens and consume them all year round. Vitamins, you know.

Wash the greens (mint and parsley) thoroughly, tear off all the leaves and discard the stems. Chop the greens very finely. Place everything in a saucepan along with the green peas.

Add 1 tsp. top with sugar, salt to taste and add cold water until it barely covers the peas. Sugar is a must, it prevents the peas from changing color when cooked. Otherwise, green pea soup will become the same as we see peas in a jar when preparing Olivier salad - gray-olive, unappetizing.

Place the pan on the fire, bring to a boil, and simmer over low heat for 15 minutes. During this time, the peas will be completely ready. By the way, to decorate the green pea soup, leave 1 tablespoon of boiled peas. Just put it aside.

Drain the broth into a separate bowl, and transfer the peas and herbs to a chopper or blender. Make a puree from the peas. It is important that the pea shells are ground; to be sure, you can rub the peas through a sieve. The presence of remnants of pea shells in the puree is absolutely unacceptable.

Transfer the pea puree into a saucepan. Add butter, cream and half of the broth that remained after cooking to the pea puree.

Place the pan on the fire and, stirring constantly, bring to a boil. If the soup is too thick, you need to add more broth. In fact, the entire broth is usually used. The consistency is at your discretion; green pea soup can be quite thick.

Cook the cream of green pea soup over low heat for no more than 5 minutes, preferably stirring continuously.

Creamy green pea soup is ready. Arrange on plates, garnish with a mint sprig, peas and 1 tbsp. cream. Serve the soup with toasted white bread or croutons.

Recipe 10, step by step: creamy green pea soup

This time we will try to prepare another type of puree soup. The dish is called green pea soup. The cooking process is not too long and will require you to spend little money on ingredients.

• Actually green peas 450 grams
• Butter 50–70 grams
• Garlic 1 clove
• Cream 22% 150 ml
• Chicken broth 500–600 ml
• Greens 1 bunch
• Sour cream 50 grams
• Ground pepper to taste
• Salt to taste

Using a knife, we try to carefully chop the garlic as finely as possible. Alternatively, you could use a garlic press, but in this case the garlic itself loses most of its essential oils. By cutting it with a knife, we preserve those same essential oils in almost the same quantity.

Place butter in a thick-bottomed saucepan and place on fire. We wait until it melts completely. Then add garlic and green peas. Cover with a lid and simmer over low heat for 5-7 minutes.

After 5 minutes of stewing the peas in butter, add chicken broth to the pan, add salt and pepper. Then add heat to medium and cook for another 10 minutes. Then remove from heat, let the creamy pea mixture cool, then place the mixture in a blender and beat until pureed.