Pea Corn Soup

I tried the corn puree soup at a cafe, I wanted to treat my family!
But right now corn is out of season, and I'd rather not abuse canned foods... I made this winter corn soup a la russe!.:)
Mashed peas and corn grits - delicious! Orange, hearty.
Ingredients for pea and corn soup:
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Peas
(dry)
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150 g
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Corn grits
(with a slide)
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4 tablespoon
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Carrots
(coarse)
-
1 pc
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Onions
-
1 pc
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Potatoes
(can be without)
-
1 pc
-
Butter
-
50 g
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Garlic
-
9 clove
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Sausage
(smoked sausage is best, but you can add melted cheese or leave the soup vegetarian)
-
3 pcs
How to cook pea and corn soup step by step with photos
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For 3 liters:
1. Cover the bottom of the pot with peas, rinse a few times, rubbing the peas with your hands.
2. I put them in a large (!) amount of salted (!) water. This way the beans soak up the salt immediately and won't seem fresh inside.
3. Before cooking, I drained the salty (and slightly carbonated) water, rinsed the peas, salted again (given the saltiness of the smoked meat, and that I will salt the roast), put it on the fire with the bay leaf and allspice. |
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Number of ingredients in about the same proportion. |
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Melt about 50 grams of butter.
I buy a big briquette, and from time to time I use it for frying and stuffing porridge.
Exquisite French cuisine is built on butter: it absorbs all spices and transmits flavors to fried meat better than vegetable oil. |
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Add onion and 3 cloves of crushed garlic (press them flat with a knife) to the hot oil.
Be sure to season with salt and add black pepper (!).
Salt at once. Allow the vegetables to take on their full flavor right away. |
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Add grated carrots and smoked meats to the amazing-smelling butter and golden onions (ribs would be better, but I'm happy with what I have.:) |
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Lately I've been grating potatoes for soups. It cooks faster, makes the soup thicker.
I prefer soups without potatoes (if cooking only for myself), but grated it almost does not feel, and the broth is still richer. |
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We stew potatoes with roasted meat (it's even more delicious to fry them). |
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Add fried potatoes to the pot with ready peas (you can puree them). It turns out quite liquid. Add about 4 soup spoons of corn grits. |
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In about 10 minutes the soup will start to thicken. |
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Chop greens (I have dill) and garlic (I have 6 cloves, but you can use more). |
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Keep on fire until corn is completely swollen (about 20 minutes). Turn off and add garlic and herbs. Cover and let stand. |
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Pea soup with smoked meats and garlic brings out all its fragrances with the aroma of black bread!
You can serve it with a slice of ham, drip some aromatic oil (for example, unrefined sunflower oil) on the plate. |
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The soup can be pureed. Make without potatoes. Add less peas and more corn with a spoonful of sugar... with melted cheese...
I hope this soup inspires you to experiment! Bon appetit!
And have a nice winter.:) |
Nutritional Value:
Whole Dish: |
Calories
1659.6 Calories
|
Protein
47.6 g
|
Fat
68.6 g
|
Carbohydrates
218.5 g
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Per Serving: |
Calories 166 Calories |
Protein 4.8 g |
Fat 6.9 g |
Carbohydrates 21.9 g |
100g: |
Calories 176.6 Calories |
Protein 5.1 g |
Fat 7.3 g |
Carbohydrates 23.2 g |
Garlic, Spicy, Potatoes, Butter, Sausage, Onions, Carrots, Salty, Corn Chips, Broths and Soups, Hot Soups, Pea Soup