Creamy Pea Soup Seca III Options + Photo
Ingredients:
300 grs. Of dried peas
3 cups tea to put in the sauce of Eve
1 liter of hot water or the necessary until cooked
1 small onion, finely chopped
2 garlic cloves
2 tablespoons oil or butter
1 tablespoon (dessert) of salt or
1 tablet of beef broth
50 to 100 grs. Of grated Parmesan cheese
Crótons to taste
Crotons are cubes of toasted one-centimeter bread
Way of preparing:
Put the peas in the sauce for 2 hours before cooking.
Some people do not soak and others leave to soak at night the day before. Choose your option
If you do not put the pea in the sauce, the result is that it takes longer to cook, sometimes the pea is old and takes too long.
After the peas are soft and well cooked, beat everything in the blender.
Do not let the pea cream soup get too thick.
Fry the onion then add the garlic. Do not let the garlic fry too much that bitter.
Season the soup the pea cream with onion and garlic is optional can use only onion or garlic, or a dissolved broth.
After it has seasoned, bring to the fire stirring for 5 'to 10 minutes.
Serving Mode:
Place on a bottom plate the cream of pea, over the crótons and grated cheese to taste. Serve hot hot.
II Option:
Frozen peas.
300 to 500 grs. Frozen pea
You can exchange dried peas for frozen peas. see below
Defrosting Pea Mode:
To defrost the pea, pour into a pan with boiling water leave 2 'minutes, drain and pour ice water to stop cooking.
Beat the pea with a little water, until well beaten, strained
Bring to the boil, bring to the boil, season to taste, leave on the fire for 10 minutes stirring occasionally to keep from sticking to the bottom.
Then follow the same instructions as the previous recipe.
Note
III option:
If it gets too liquid, add angel hair pasta.
The amount is a nest for each person.
Can cook the separated pasta and add in the soup. It can be thickened with corn starch or wheat flour diluted in water, it is a spoonful of soup for each glass of liquid, if it is thicker to halve.
Ingredients:
300 grs. Of dried peas
3 cups tea to put in the sauce of Eve
1 liter of hot water or the necessary until cooked
1 small onion, finely chopped
2 garlic cloves
2 tablespoons oil or butter
1 tablespoon (dessert) of salt or
1 tablet of beef broth
50 to 100 grs. Of grated Parmesan cheese
Crótons to taste
Crotons are cubes of toasted one-centimeter bread
Way of preparing:
Put the peas in the sauce for 2 hours before cooking.
Some people do not soak and others leave to soak at night the day before. Choose your option
If you do not put the pea in the sauce, the result is that it takes longer to cook, sometimes the pea is old and takes too long.
After the peas are soft and well cooked, beat everything in the blender.
Do not let the pea cream soup get too thick.
Fry the onion then add the garlic. Do not let the garlic fry too much that bitter.
Season the soup the pea cream with onion and garlic is optional can use only onion or garlic, or a dissolved broth.
After it has seasoned, bring to the fire stirring for 5 'to 10 minutes.
Serving Mode:
Place on a bottom plate the cream of pea, over the crótons and grated cheese to taste. Serve hot hot.
II Option:
Frozen peas.
300 to 500 grs. Frozen pea
You can exchange dried peas for frozen peas. see below
Defrosting Pea Mode:
To defrost the pea, pour into a pan with boiling water leave 2 'minutes, drain and pour ice water to stop cooking.
Beat the pea with a little water, until well beaten, strained
Bring to the boil, bring to the boil, season to taste, leave on the fire for 10 minutes stirring occasionally to keep from sticking to the bottom.
Then follow the same instructions as the previous recipe.
Note
III option:
If it gets too liquid, add angel hair pasta.
The amount is a nest for each person.
Can cook the separated pasta and add in the soup. It can be thickened with corn starch or wheat flour diluted in water, it is a spoonful of soup for each glass of liquid, if it is thicker to halve.
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