Instant pea soup

Pickled pea soup The main thing in lean soup is to get the fat. And you can achieve this at the expense of legumes and potatoes. Another trick is to add a small amount of flour to the soup. And if it is a little fry, then in this way you will give the soup some piquancy. To make the soup not only rich and rich, but also delicious - it is important to prepare a base of broth: cook vegetables together with a laurel leaf for at least 30 minutes and then add the main ingredients. And do not forget to remove the "spent" vegetables from the broth. Learn to "feel" the dish you are cooking. And this rule applies not only to soups, but especially to them. Culinary to you success!

Pickled pea soup The main thing in lean soup is to get the fat. And you can achieve this at the expense of legumes and potatoes. Another trick is to add a small amount of flour to the soup. And if it is a little fry, then in this way you will give the soup some piquancy. To make the soup not only rich and rich, but also delicious - it is important to prepare a base of broth: cook vegetables together with a laurel leaf for at least 30 minutes and then add the main ingredients. And do not forget to remove the "spent" vegetables from the broth. Learn to "feel" the dish you are cooking. And this rule applies not only to soups, but especially to them. Culinary to you success!

Ingredients:

• Peas dry whole 200 g
• Onion 2 pcs.
• Carrot 1 pc.
• Potatoes 4 pcs.
• Garlic 2 cloves
• Wheat flour 2 tbsp. l.
• Bay leaf 3 pcs.
• Pepper fragrant 5 pcs.
• Salt 1 tbsp. l.

Instructions

• Step 1 For this soup, take: 1 large carrot, 2 onions, 4 medium potatoes, a glass of dry peas, 2 tablespoons of flour, 2 cloves of garlic, vegetable oil, bay leaf, fragrant pepper.
• Step 2 Peas wash, pour water and leave to soak for the night.
• Step 3 Take a 3 liter saucepan. Add water, 1 peeled onion (leave a tail so that the bulb does not fall apart during cooking), half carrot (cut into rings), bay leaf, sweet pepper. Bring to a boil and simmer for 30 minutes on low heat.
• Step 4 Peel the potatoes and cut them into small cubes.
• Step 5 Add the peas to the broth (previously drained the water in which it was soaked) and potatoes. Bring to a boil, remove the foam. Cook for 15-20 minutes.
• Step 6 Finely chop the onion, grate the second half of the carrot.
• Step 7 In a frying pan, with the addition of vegetable oil, make a roast. First fry the onion for 2-3 minutes, and then add the carrots and fry another 3 minutes until golden brown.
• Step 8 Then in a clean frying pan fry the flour so that it is slightly darkened. This process will take 3-4 minutes.
• Step 9 In the broth, add the flour in small portions, stirring constantly.
• Step 10 Add the roast, squeeze the garlic and cook for 5-10 minutes. Remove from heat, cover and allow to stand for several minutes. Serve the soup with greens.