Frozen green pea puree soup

Hello my dear readers!

Green peas are a versatile vegetable that has been eaten for centuries. Previously, green peas replaced potatoes and bread. Today we will make puree soup from green peas; it is also added to salads, appetizers, pates, soups are made from it and intricate desserts are made. Green peas are used fresh, they can also be canned and frozen. Green pea soup is an unusual recipe that gourmets will appreciate. Try it!

Cooking features

Puree soup can be prepared not only from fresh peas, but also from canned and frozen ones. In this case, you just need to take into account some cooking features.

Frozen pea soup is prepared in the same way as fresh pea soup. There is no need to defrost it beforehand.
The cooking time for frozen peas is slightly less than for fresh ones. Fresh cooks for 15 minutes, frozen – 10-12 minutes.
Canned peas are already ready to eat, so you only need to cook them for a short time, that is, no more than 5 minutes.
When preparing the ingredients, it should be taken into account that the weight of canned green peas in its pure form will be less than the volume of a can, since part of the volume and weight in it is occupied by liquid. The liquid from canned peas is not used in making the soup.
To prepare green pea puree soup, you will need a blender. If you are using a device intended for making cocktails, the soup must be cooled slightly before placing it in the blender bowl to prevent it from cracking. You can puree the soup with an immersion blender immediately without cooling.
After grinding with a blender, pieces of pea shell remain in the soup. To obtain a more delicate consistency, after grinding with a blender, the soup is ground through a fine sieve.
After blending the soup or straining it through a sieve, it must be brought to a boil to ensure sterilization.
Lemon juice and meadow herbs, such as thyme and mint, add a harmonious taste to green pea puree soup. However, when using lemon juice, the soup should not be topped with cream.

From green peas - fresh, frozen or canned - you can make pureed soups that differ greatly in taste. To do this, you just need to find a suitable recipe.

Classic version

We will need:

400 grams of frozen green peas;
garlic clove;
40 grams of butter;
half a glass of cream;
half a liter of chicken broth;
salt, pepper to taste.

You need to do the following.

First, chop the garlic as finely as possible. You can use a garlic press. This product is the reason for the bright aroma of the finished dish.
Melt a piece of butter. To do this, it is advisable to choose a pan with a thick bottom. Pour the garlic and previously defrosted peas in there. Let it simmer for 5 minutes.
After a while, you need to pour chicken broth into the pan and mix everything. Leave the mixture to cook for another 10 minutes. Green peas are very easy to overcook, so you need to watch them closely.
Let the soup cool to a comfortable temperature. After time, the mass can be crushed with a blender or rubbed through a sieve. It is important to do this thoroughly, bringing it to homogeneity.
Add a portion of cream to the soup. Mix everything thoroughly and heat over low heat.

Green pea puree soup
This recipe turns out incredibly tender and tasty. You can surprise guests or pamper your family with this puree soup. Thanks to the simplicity and availability of ingredients, it can become an everyday dish, and its exquisite taste will make it worthy of holidays and various events.

Green pea soup

The consistency is at your discretion; green pea soup can be either quite thick or thin. To decorate the soup, use greens and whole boiled peas, which can be set aside separately after cooking. The soup is delicious and healthy, try it!

Purpose: For lunch / For dinner Main ingredient: Vegetables / Legumes / Peas Dish: Soups / Cream soups Geography of cuisine: Russian cuisine

Ingredients:

Green peas – 400 grams
Fresh mint - 1-2 pieces (sprigs)
Parsley - 1-2 pieces (sprigs)
Butter - 30 grams
Cream 20% – 100 Milliliters
Sugar - 1 teaspoon
Salt, ground black pepper - To taste

Number of servings: 2

How to cook

Prepare your food. There is no need to defrost the peas. Fresh peas need to be peeled and washed. Wash the greens, tear off the leaves and chop finely.
Place peas, mint, parsley, a spoonful of sugar, salt to taste in a saucepan, add water so that it is slightly higher than the peas. Sugar is absolutely necessary; it prevents the peas from changing color when cooked, otherwise the green pea soup will look like peas in a jar.
Cook the soup at low simmer for 15 minutes. During this time, the peas will be completely ready.
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.
Return the puree to the pan, add the pea broth (all or part of it, depending on how thick you want the soup), add the butter, pour in the cream, bring the soup to a boil and remove from the heat.
Add black pepper to the finished soup, if desired, and serve hot. Have fun!

Warming green pea and noodle soup

For lunch, you can serve this soup with meat salad.

Ingredients:

Green frozen peas – 400 gr
Chicken broth – 1 l
Chicken meat – 300 gr
Carrots - 1 pc.
Onion – 1 pc.
Noodles – 50 gr
Vegetable seasoning – 10 g
Salt – 2 g
Sour cream to taste

Preparation:

Prepare chicken broth by boiling the chicken until tender for 60 minutes. Cool the meat and cut into small pieces. Add chopped carrots and onions and peas to the broth.
After 20 minutes, add the noodles. After another 8 minutes, salt the soup and season with vegetable seasoning. Add sour cream and meat to the soup in portions.
The noodles can be cooked separately and added in portions to the dish.

Creamy green pea soup

Ingredients:

Green peas (250 grams)
Water (500ml)
Onion (1 piece)
Vegetable oil (2 tablespoons)
Dried garlic (0.25 teaspoon)
Dill (3 sprigs)
Lemon juice (1 teaspoon)
Table salt (0.25 teaspoon)
Ground black pepper (1 pinch)

Categories: First courses, Lenten dishes Number of servings: 2 Cooking time: 15 minutes Energy value: total dish - 507 kcal. 100 grams - 60 kcal.

Cooking step by step:

The step-by-step recipe for this first dish includes green peas (I used frozen), water (vegetable broth works great), onions, refined vegetable oil, salt, dried (you can use a little chopped fresh) garlic, a few sprigs of fresh dill, lemon juice and a pinch of ground black pepper (optional).
Pour water into a small saucepan and bring it to a boil. Place green peas (directly frozen or fresh, if you have one) in boiling water and cook for five minutes over medium heat.
Meanwhile, peel and chop the onion not very finely. Fry it in hot oil until golden brown - this will take no more than 5 minutes.
Add the fried onions and butter to the peas and let them cool for a couple of minutes, as we will be blending everything in the blender (so that the plastic bowl does not crack from the high temperature). If you puree the soup with an immersion blender, there is no need to cool it first.
But my immersion blender broke, so I use a stand blender (which I usually use to make shakes and smoothies). Pour the slightly cooled (I think about 75-80 degrees) contents of the saucepan into a blender. Add washed dill (directly with stems). lemon juice, salt and garlic.
Punch everything until smooth, about 1.5 minutes. Taste it and add a little salt and lemon juice if necessary. Also, if the consistency of the soup is too thick for you, you can add boiled water or vegetable broth.
Pour everything back into the saucepan and bring to a boil.
Delicate, bright, tasty and healthy lean green pea puree soup is ready. We eat it hot, adding a little ground black pepper if desired.
Bon appetit, friends. Health to you and your family!

Option with bacon

Ingredients:

half a kilo of frozen green peas;
half a liter of water;
150 grams of bacon;
200 grams of potatoes;
salt, pepper to taste.

Preparation

Set the water to boil in advance. Throw the potatoes cut into small pieces into the pan and cook for about 20 minutes. It is necessary that the product softens, but does not boil over.
Add previously defrosted peas to the finished potatoes. It will be enough to cook for about 2-3 minutes so that the mass does not turn into porridge.
Cut the bacon into small cubes and place in a cold frying pan (this is important), gradually heating. This way we will get perfectly fried pieces.
Puree the prepared and slightly cooled potato and pea mixture using a blender or sieve. Add bacon cubes. After stirring, add salt and pepper to taste.

This recipe will surely appeal to meat lovers. This puree soup turns out surprisingly aromatic, tasty and satisfying.

Plus, it keeps you full for long hours. Incredibly easy to prepare and delicious in taste, the soup is worthy of being served in the best restaurants.

Green pea soup with bacon

Lenten green pea soup with olives

Lenten soup turns out aromatic and extremely tasty. Olives harmonize wonderfully with boiled vegetables, the taste of the soup becomes tart and spicy.

Ingredients:

Green frozen peas – 400 gr
Eggplant – 1 piece medium size
Zucchini – 1 piece medium size
White cabbage – 300 gr
Tomato – 2 pcs.
Carrots – 1 pc.
Red onion – 1 piece
Olive oil – 1 tbsp.
Olives for decoration
Salt to taste

Preparation:

Finely chop the cabbage, cut the zucchini, carrots, eggplant into 11 cm cubes, chop the onion and tomato.
Place cabbage and carrots in the vegetable broth and cook after boiling for 30 minutes, then add eggplant, zucchini, tomato and onion.
Add peas to the soup. Cook for another 20 minutes. Add salt. Add olive oil. Place olives and herbs to taste in portions on a plate.

Canned green pea soup

For lovers of pureed soups, I suggest trying pureed soup made from canned green peas. The soup turns out wonderful - tasty, aromatic and incredibly tender. If you don’t have canned peas, you can replace them with fresh or frozen peas, after boiling them in salted water. For a more delicate taste, I added cream to the soup - very tasty. The puree soup should be cooked only for one time, remember this!

Ingredients

potatoes - 3-4 pcs.;
carrots - 0.5 pcs.;
onion (small) - 1 pc.;
bell pepper - 0.5 pcs.;
white cabbage - 60-80 g;
canned green peas - 6 tbsp. l.;
butter - 15 g;
heavy cream - 50 ml;
salt - to taste;
water - 1 liter;
croutons for serving.

Cooking steps

Peel potatoes, onions and carrots. Remove bell peppers from seeds. Cut the potatoes into cubes into the pan, add chopped onions.
Add diced carrots and sweet bell peppers, cut into arbitrary pieces.
Chop or shred the cabbage and add to the pan, add water, put on the fire and bring to a boil, then reduce the heat. Cook the vegetables over low heat, adding salt to the water to taste, for about 40 minutes (the vegetables should be well boiled).
Mash green peas (without liquid) well with a fork (a few whole peas can be set aside to decorate the soup).
Puree the prepared vegetables with an immersion blender until smooth.
Add mashed peas and puree everything again until smooth.
Add butter and hot cream to the puree soup with canned green peas, stir and bring to a boil over low heat with constant stirring and immediately remove from heat.
Serve the most delicious and tender puree soup from canned green peas to the table immediately, hot, adding croutons to the plate, garnishing with herbs and whole peas. Delicious!

Bon appetit!

Product Description

In the ancient world, peas served as food for the poor, but already in the Middle Ages in Europe they became a delicacy , and pea dishes began to decorate the meals of noble and rich people.

Green peas came to Russia only in the 18th century, but quickly gained popularity, became a complete food, and began to be used in more complex combinations.

You need to know that peas contain a lot of potassium, phosphorus, magnesium and calcium, and in terms of the amount of protein content it can compete with meat; pea amino acids have many similarities with animal proteins.

In addition, peas are very healthy, as they contain a significant amount of vitamins A, B and C , and the abundance of carbohydrates makes it a kind of strong energy drink.

Peas are a very effective antioxidant, which is why they are used to prevent the formation of cancerous tumors.

In addition, peas are extremely effective in preventing obesity and anemia, and can also improve the functioning of the hematopoietic and circulatory organs and allow you to control the digestion process.

Preparing soup does not require any special skills; it can serve as an excellent first lunch course, or, if desired, as an independent dinner. Decorated with herbs and served in a soup bowl. No less useful are pureed soups made from peas (with smoked meats), corn, and lentils.

Cabbage soup made from fresh cabbage and green peas without meat

Although there is no meat in this soup, it is hearty, hearty and very tasty.

Ingredients:

White cabbage – 400 gr
Potatoes – 200 gr
Green frozen peas – 200 gr
Sweet pepper – 2 pcs.
Meat or vegetable broth – 1 l
Dill in portions
Sour cream portioned

Preparation:

Wash the vegetables and chop into medium-sized pieces. Place shredded cabbage and chopped potatoes into the boiling broth and cook for 30 minutes. Throw in green peas.
Fry carrots, onions and sweet peppers. Add to soup. After 10 minutes the soup is ready. When serving, add 1 tablespoon of sour cream in portions and sprinkle with dill.

Fish soup “Ukha with green peas”

A lighter version of the classic fish soup with new ingredients is an interesting way to diversify the everyday menu.

Ingredients:

Fish fillet (cornfish, halibut) – 300 g
Frozen peas – 200 gr
Potatoes – 2 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Sweet pepper – 1 pc.
Vegetable oil – 3 tbsp
Bay leaf – 1 piece
Garlic – 2 cloves

Preparation:

Cut the pepper and onion into small pieces. Diced potatoes. Pour cold water over the fish fillet and place over medium heat. Add potatoes.
Fry the onions and peppers in aromatic garlic oil, to do this, press the garlic with the blunt side of a knife, put it in a frying pan and add oil, fry over medium heat for 6-7 minutes.
Remove garlic from oil. Place onions and peppers in a frying pan. Fry for 10 minutes over medium heat. Place the roast and peas in a saucepan. After 50 minutes, add bay leaf and salt to the soup. The fish soup is ready to be served for lunch. Serve the fish soup with warm bread and a piece of butter.
Fish soup - fish soup is always mixed only with a wooden spoon, and it should be cooked in a saucepan without covering it with a lid.

Cream soup with cottage cheese dumplings

A restaurant-quality dish on your table will please guests at any celebration.

Ingredients:

Frozen peas – 350 gr
Vegetable broth – 600 ml
Cottage cheese – 125 gr
Mint – 3 branches
Onion – 1 pc.
Garlic – 1 clove
Butter – 20 g
White wine – 75 ml
Cream – 100ml
Salt, pepper to taste

Preparation:

Peel the onion and garlic and cut into small pieces, place the butter and onion and garlic in a preheated soup pot. Fry until transparent. Mix the broth and wine and pour into the pan, cook for 10 minutes, then add the peas and cream, bring to a boil and cook for another 5 minutes. After turning off, place mint leaves in a saucepan and puree the soup with a blender. Season with seasonings. Before serving, add cottage cheese dumplings.

To prepare the dumplings, you need to take the cottage cheese or ricotta and place it in a colander to drain the liquid. Wash the mint, chop it, mix it with ricotta and add it to the cottage cheese. Salt and add pepper. Mix thoroughly and form dumplings with two tablespoons dipped in cold water. Ready.

Delicious does not mean difficult!

Soup with green peas and corn in beef broth

Light soup made with lean meat without frying is a great idea for a multi-course lunch and a light dinner.

Ingredients:

Beef broth – 2 l
Potatoes – 1 pc.
Onion – 1 pc.
Carrots – 1 pc.
Green frozen peas – 2 tbsp
Corn – 2 tbsp
Rice – 1 tbsp
Boiled minced meat – 2 tbsp
Salt, pepper to taste
Greens in portions

Preparation:

Cut the cooked carrots and onions into cubes. Wash the potatoes, peel them and cut them into medium-sized cubes. Place the pan with the broth on the stove, and after boiling, lower the potatoes. Also pour 200 ml of broth into the pan and simmer the onions and carrots.
After 10 minutes, add onions and carrots to the soup. Rinse the rice under running water and add to the soup. Cook for 5-6 minutes. Next, add peas, corn and boiled minced meat to the pan. Add some salt.
Add herbs and ground black pepper. After 6 minutes the soup is ready. It is important to let the soup brew so that the vegetables are saturated with the aroma of spicy spices and herbs. Bon appetit.

Tomato soup with green peas and rice

The ingredients in the soup come together beautifully and give the soup a rich flavor.

Ingredients:

Green frozen peas – 300 gr
Canned tomatoes – 200 gr
Tomatoes – 3 pcs.
Carrots – 2 pcs.
Leek – 1 piece
Long grain rice – 50 g
Basil – 2 tsp
Meat broth or water – 1 l
Salt to taste
Olive oil – 2 tbsp

Preparation:

Cut the carrots and leeks into thin slices, add water or broth and put on medium heat. Wash the rice, add it to the pan, add chopped tomatoes with brine.
Cut the tomatoes into cubes and simmer in olive oil until soft. After 15 minutes, place the peas and tomatoes in the pan. After 40 minutes, sprinkle basil and salt into the hot soup. The soup is cooked. This soup can be served with hot pies. Bon appetit.

Spicy soup with meatballs and green peas

Spicy soup with meatballs and green peas has an expressive aroma and rich taste.

Ingredients:

Green frozen peas – 300 gr
Minced beef – 300 gr
Broth – 600 ml
Tomato – 3 pcs.
Carrots – 2 pcs.
Potatoes – 2 pcs.
Garlic – 3 cloves
Dried pepper mixture – 1 tsp
Chili powder – 1 tsp
Flour – 50 g
Vegetable oil – 20 ml
Curry to taste

Preparation:

Mix the minced meat with salt and chili, add flour for a more elastic consistency. Roll into balls the size of a walnut. Pour oil into a heated frying pan and place the balls. Stir fry for 10 minutes. Set aside. Cut carrots and potatoes into medium-sized squares.

Cut the tomato into small pieces. Place vegetables in a saucepan: carrots, potatoes, cook for 20 minutes. Add peas, tomatoes and meatballs to the soup. Cook for another 15 minutes. Before turning off, add squeezed garlic, a mixture of peppers and chilies. Close the lid and simmer for 30 minutes.