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Dry green pea soup
Unusually tender soup-puree from green peas will delight those who are fasting! After all, legumes are a treasure trove of protein. In this case, the soup is decorated with cream. Fasting people, of course, can and should do without them.
How to cook Dry green pea soup
Step 1
It is advisable to soak the peas for a couple of hours in cold water - then it will cook in just 15 minutes. If it was not possible to soak, it does not matter, these peas are boiled perfectly in half an hour without prior preparation. Heat the vegetable oil in a high sided saucepan. Finely chop the onion, cut the carrot into small cubes. Fry vegetables until light golden. If the peas are soaked, drain the water. We transfer the peas directly into the saucepan and pour boiling water about 3 cm above the level of the peas. Don't salt!!! If salted, the peas will cook for a very long time. We transfer the fire to medium, close the lid and cook the peas for 15-20 minutes (if soaked). We monitor the level of liquid in the saucepan - the water should always be at least 2 cm above the level of the peas. When the peas are ready, salt and let it boil for another 5 minutes. Transfer the contents to the blender bowl and beat. Ready! Adjust the density of the soup yourself - I like thick soup. If you think the soup is too thick, you can add boiling water. For soup, I always make croutons from the remaining rye bread - crunch fun and useful)))
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