Recipe: Pea Corn Soup step by step with pictures | Handy.Recipes

Pea Corn Soup

Cooked Pea and Corn Soup

Time to cook: 60 minutes

Total Servings: 10

Nutritional Value

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.

Author of the recipe

Ingredients for pea and corn soup:

  • Peas (dry) - 150 g
  • Corn grits (with a slide) - 4 tablespoon
  • Carrots (coarse) - 1 pc
  • Onions - 1 pc
  • Potatoes (can be without) - 1 pc
  • Butter - 50 g
  • Garlic - 9 clove
  • 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

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.

Number of ingredients in about the same proportion.

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.

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.

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.:)

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.

We stew potatoes with roasted meat (it's even more delicious to fry them).

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.

In about 10 minutes the soup will start to thicken.

Chop greens (I have dill) and garlic (I have 6 cloves, but you can use more).

Keep on fire until corn is completely swollen (about 20 minutes). Turn off and add garlic and herbs. Cover and let stand.

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.

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:
1659.6 Calories
47.6 g
68.6 g
218.5 g
Per Serving:
166 Calories
4.8 g
6.9 g
21.9 g
176.6 Calories
5.1 g
7.3 g
23.2 g

Garlic, Spicy, Potatoes, Butter, Sausage, Onions, Carrots, Salty, Corn Chips, Broths and Soups, Hot Soups, Pea Soup

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