Pea Soup

Welcome to UAFood, where culinary dreams come true! Today we embark on a journey of flavors with a dish that promises to elevate your experience

This pea soup recipe involves pre-soaking peas, followed by cooking them with potatoes, sautéed vegetables (carrots and parsley root), and spices. It is served garnished with chopped dill and green onions.

Sort and rinse dried peas, cover with water, and let soak for 4–5 hours to swell. Then add more water and cook for 1–1.5 hours over low heat. Add chopped potatoes and carrots and parsley root sautéed in oil, cook for another 30 minutes. Season with salt, pepper, and ground cilantro. Before serving, sprinkle with finely chopped dill and green onions.

Instructions

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Classic Pea Soup

A rich pea soup that can be served either traditionally or as a delicate purée soup.

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Chickpea Soup with Smoked Bacon and Nuts

First, soak and boil the chickpeas, then prepare the broth. Canned chickpeas can be used to save time. Sauté the bacon, then sauté the bell pepper along with the onion and carrots. Add crushed walnuts to the vegetables. The result is an unusual, thick, and very hearty soup, even without potatoes.

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7 часов (ваши 30 мин )