Pea soup with croutons

Soups are an indispensable dish for the everyday diet. It saturates the body with a mass of necessary substances, restores digestion, and promotes the production of energy, which is so necessary for an active lifestyle.

According to culinary traditions, any meal should begin with the first course.

Now we will tell you about making a thick, rich pea soup that will warm your household in cloudy weather.

To make it you will need:

Meat 400 gr.
Potatoes 3 pcs.
Peas 100 gr.
Onion 1 pc.
Half bell pepper
Carrot 1 pc.
Tomato 1 pc.
Salt, herbs, spices to taste.

Half a loaf
A pinch of salt
Garlic 3 cloves
Ground dark pepper
Vegetable oil 3 tbsp.

Manufacturing:

For soup, I usually use bones because they give a good broth, namely ribs.

Pour water into a saucepan and put on fire. When the water boils, add the washed ribs and cook over low heat for 1 hour. Then we remove it from the broth, cool it, separate the meat from the bones, cut it into small pieces, and put it back into the broth. Add carefully washed peas and cook for 20 minutes.

Wash the potatoes well, peel and cut into strips. Add to the broth.

While the potatoes are boiling, prepare the frying. Wash, peel, and cut peppers, carrots, and tomatoes into cubes. Peel the onion, rinse in cool water, chop. Then fry the vegetables with a small amount of vegetable oil: onion until golden brown, then add other vegetables.

Add our roast and salt to the broth and cook over low heat until the peas are cooked. Then remove from heat, let it brew for 5 minutes, and the soup is ready. It is important to add salt specifically at the end of production, when the peas have softened slightly. In salt water, beans do not cook well and may remain tough.

Let's start making croutons. It’s better to take “yesterday’s” loaf, or use the freshest one, but dry it beforehand. Cut half the loaf into cubes.

Squeeze the garlic using a garlic press.

Place the loaf in a plastic bag, add garlic, butter, and salt.

Inflate the bag and mix thoroughly.

It is important not to overdo it with salt, because the soup may be too salty. Place the mixture on parchment paper and send it to dry in the oven for 10 minutes at 200 degrees.

You can add a little cheese to the prepared hot croutons.

We ended up with a very appetizing, hearty, fragrant soup. Pour the hot dish into plates, decorate with herbs and add crackers. Bon appetit!

Pea soup with croutons

I remember my mother making this soup as a child. While he finished boiling in the saucepan, she stirred the bread in the pan with a wooden spatula, and I hovered around her and begged for toast. But I was strictly told that the croutons would go with the soup and that it was completely unacceptable to interrupt my appetite. In the end, the pea soup spilled over the plates, the mother generously poured crispy and fragrant croutons on top, and bliss ensued. I follow this ritual to this day: croutons only with pea soup. And every time it’s just as delicious as it was in childhood.

Pea soup with croutons

Total cooking time – 1 hour 15 minutes (excluding pea soaking time)
Active cooking time – 25 minutes
Calorie content per 100 g – 78 kcal

Recipe for pea soup with croutons

Ingredients for pea soup

Peas – 1 cup
Bread – 1/3 loaf (rye)
Potatoes – 3 pcs.
Carrots – 1 pc.
Garlic – 6 cloves
Parsley – 1 sprig. (or dill)
Vegetable oil – for frying croutons

Manufacturing:

1. Pea soup with croutons is a dish that must be prepared in the evening. Soak the peas (for 1 cup of peas, 2 cups of water) and leave until the morning. You can, in principle, start cooking peas without this procedure, but then it will cook for 2-3 hours, and the whole apartment will smell of peas.

2. Drain the water, add 4 glasses of water and let it cook for about an hour. You can cook it in meat broth. When the peas begin to soften, they are ready. I really like it when peas are practically boiled to a puree state, but this one is not for everybody.

3. While the peas are cooking, chop the potatoes and carrots (I don’t really like the taste of boiled carrots, so I grate them on the smallest grater). 15 minutes before the end of cooking, add all this to the soup, add salt and turn off.

Chopped vegetables for pea soup

4. Let's make croutons! Cut the bread into cubes and fry in oil. The fire should be quite powerful so that the croutons are crispy on top and soft in the middle. To prevent them from burning, they should always be stirred.

We don’t skimp on the oil, because the bread absorbs quite a lot of it.

But since we have soup without a drop of oil or fat, this is even for the best. Once the croutons are fried, turn off the heat and sprinkle them with crushed garlic and chopped herbs. If there are no greens, then you can get by with just garlic.

Pea soup croutons

5. Pour the pea soup into a plate, generously sprinkle croutons on top and serve. All is ready. Bon appetit!

Pea soup with smoked meats and croutons

How to cook
Step by step photos
Video
Similar Recipes

Ingredients

meat on the bone 600 gr.
smoked pork ribs 300 gr.
dried peas 250 gr.
carrots 1 pc.
onion 1 pc.
hops-suneli 0.5 tsp.
garlic 2 teeth
vegetable oil 2-3 tbsp.
potato
aromatic peppercorns
Bay leaf
dried herbs
pepper mixture
salt
bread (for making croutons)

Step-by-step manufacturing recipe

To make the most delicious pea soup, we prepare the necessary products.

For transparency and taste of the prepared broth, put half a head of onion, slightly chopped slices of carrots, cuttings of green onions, dill and parsley into the pan.

Place 600 grams of the meat prepared according to the recipe into a saucepan, fill it with water and add aromatic peppercorns to taste and bring the broth to a boil at the highest temperature on the stove, closing the saucepan with a lid.

While the broth is boiling, prepare the croutons and to do this, cut the pieces of bread into cubes, then put them on a baking sheet and put them in an oven preheated to 100 degrees for one hour.

Not very finely chop one head of onion.

Pour about 3 tablespoons of vegetable oil into a frying pan and add chopped onions. Grate fairly large carrots on a large grater.

Skim the foam from the broth boiling in the pan by switching the stove to low temperature.

Add the carrots to the frying pan with the onions and lightly fry until the carrots are soft, stirring occasionally.

Add two cloves of garlic, passed through a press, half a teaspoon of suneli hops, two bay leaves into the pan and simmer at low temperature until tender for 5 minutes.

Remove the onions and herb cuttings from the pan with the broth bubbling for 30 minutes.

Place two hundred and 50 grams of peas, soaked for three hours and thoroughly washed until transparent, into a saucepan and bring to a boil on the stove at a high temperature.

Reduce the temperature of the stove to low and skim the foam from the boiling broth with peas.

Place three hundred grams of smoked pork ribs into the pan and, covering the pan with a lid, continue cooking the soup.

Place the previously prepared roasted vegetables into the pan.

Cut two potatoes into cubes, remove the sliced carrots and place the potatoes in the pan.

Let the soup boil at the highest temperature on the stove, add salt to taste, then lower the cooking temperature and bring our dish to full readiness.

5 minutes before it’s ready, add a mixture of peppers and dried herbs to taste, then mix all the ingredients well and cover the pan with a lid and let the soup brew slightly.

We cook deliciously, we cook simply, we prepare fragrant pea soup with smoked meats at home together!

Pea soup with croutons

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Everyone says that pea soup is naturally excellent, tasty and healthy, but... Musical sonatas after its consumption spoil all memories of it. I dare to argue with this view. I am sure that if peas are cooked correctly, their effect on the body will be no different from that of rice or potatoes. This, like beans, is a completely safe fruit if properly processed.

But let's get back to pea soup. We usually cook this soup late in the autumn or winter. Once or twice a season, but we cook a huge pot right away so that you can fully enjoy its warming warmth, appetizing smoky smell and light garlic aftertaste. I cook a lot, often and in a variety of ways, I just can’t allow myself to cook the same soup a couple of times a season, so I have to enjoy what I have when I can!

It is also noteworthy that pea soup is very, very popular in such rich countries as England, Germany, the Netherlands, Sweden, Finland, not to mention the countries of Eastern Europe. Depending on the country, cheese, sausages, dry wine, various vegetables or spices are added to it, but in each country, smoked meats are certainly added to give the peas an indescribable taste and smell.

Ingredients:

Broth - 3.5 l.
Dried peas (preferably yellowish) - 300 gr.
Potatoes - 2 pcs.
Onions - 2 pcs. (huge) 1 small.
Carrots - 2 pcs. (huge)
Pork meat - 300 gr. (it’s better if it’s on the bone)
Smoked ribs - 300 gr.
Vegetable oil - 3-4 tbsp.
Sugar - 1 tbsp.
Sweet paprika - 1 tsp.
Bay leaf - 3 pcs.
Garlic - 4-5 cloves.
Toast

Making:
1. Pea soup begins with making peas.
It is best to start cooking peas in the evening. Rinse the peas under cool running water until the water runs clear. Then pour boiling water over it, cover with a lid, wrap in a towel and leave overnight (that is, in the dark) .
2. During the day, drain the water from the peas, rinse them again under running water, add boiling water and cook for 15 minutes.
3. After 15 minutes, drain the boiling water, rinse the peas again under cool running water, add fresh boiling water and cook over low heat until the peas are fully cooked. This is approximately an hour and a half. (depending on the pea variety)

4. Immediately start cooking the broth with the peas.
To do this, wash the meat under running water. Fill it with cool water and put it on fire. 5. As soon as the meat boils, let it boil for 10 minutes, remove it from the water.
Drain the water, wash the pan, and rinse the meat to remove any foam. 6. Return the meat to the pan, fill it with clean water, put in the washed but not peeled onion and cook the meat until it is completely cooked over low heat.
This takes approximately one and a half to two hours. 7. Half an hour before the meat is ready, add washed smoked ribs to the broth.
8. When the meat is cooked, remove it from the broth, remove the bones and cut it into small pieces.
9. Take out the onion, remove the husks, mash the pulp and return to the broth.
10. Return the meat to the broth, which, by the way, remains to simmer over a leisurely, unhurried fire.
11. Peel the potatoes and cut them into small cubes and add them to the broth.
12. Peel the onion.
13. Peel the carrots.
14. Cut the onion into small cubes and fry in vegetable oil until golden brown.
15. Grate the carrots on a large grater and add to the onion.
16. Fry everything together until the carrots are golden brown.
17. When the carrots become soft, add sugar and paprika to them.
If you have turmeric, it won’t hurt either) :). 18. When the potatoes become soft, add peas to them and cook them together for a couple of minutes.
19. Once the onions and carrots acquire a beautiful golden color, add them to the broth.
20. Add bay leaf, garlic, minced (or finely chopped) to the soup, cover with a lid and let the soup boil for 2-3 minutes. Then turn it off and cover the mug with a towel. Let it brew for 15-20 minutes.

Prepare croutons: cut snow-white bread into cubes, dry in the oven until golden brown.

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Serve pea soup with croutons and herbs. And add croutons to the plate as needed.

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Bon appetit!