Pea and Corn Soup Recipe
I tried corn soup in a cafe, I wanted to buy homemade! Pea puree with corn grits is very tasty! It turned out to be a very fragrant soup with a bright taste!
Servings
10
Cook Time
60minutes
Servings
10
Cook Time
60minutes
Ingredients
Instructions
  1. For 3 liters: 1. Fill the bottom of the pan with peas, washed several times, rubbing the peas with your hands. 2. Leave overnight in a large (!) amount of salty (!) water. So, once the beans absorb the salt, they won’t seem bland inside. 3. Before cooking, pour in salted (and slightly effervescent) water, washed peas, add salt again (given the salinity of the meat, I would also salt French fries), put on fire with bay leaf and allspice.
  2. The number of ingredients is approximately in the same proportion.
  3. Melt about 50 grams of butter. Specially buy a large briquette and from time to time use it for frying, flavoring porridge. Exquisite French cuisine is built on butter: it is better than vegetable, absorbs all spices and transmits flavors when frying.
  4. In the heated oil, add the onion and 3 cloves of crushed garlic (crush with a knife). Be sure to add salt and ground black pepper (!). Immediately add salt. Give the vegetables an opportunity to immediately acquire a rich taste.
  5. Add grated carrots and smoked meat to the amazingly smelling butter with golden onions.
  6. The last time we grate potatoes for soups. This way it will cook faster, the soup will thicken. I prefer soups without potatoes (if I cook only myself), and in grated form it is almost not felt, and the broth turns out even richer.
  7. Put out the potatoes during frying (it’s still very tasty to fry).
  8. Add the roasting to the pot with the finished peas (you can make a puree). It turns out quite liquid. Put about 4 tablespoons of corn grits.
  9. After about 10 minutes, the soup will start to thicken.
  10. Chop the greens (I have dill) and garlic (I have 6 cloves, but you can have more).
  11. Keep on fire until the corn swells (20 minutes). Turn it off, add the herbs and garlic. Close the lid and let it brew.
  12. With the aroma of black bread, pea soup with smoked meats and garlic reveals all its smells! It can be served with a slice of ham, sprinkled with fragrant oil (for example, unrefined sunflower) into a plate.
  13. Soup can be made mashed. We’ll do without potatoes. Add less peas and more corn with a spoonful of sugar… with melted cheese…
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