Soup-Puree “Two Peas per Spoon” Recipe
During the fast and the food is simple. But why can’t it be attractive and delicious? Hot soup will warm and saturate.
Servings
5
Cook Time
120minutes
Servings
5
Cook Time
120minutes
Ingredients
Instructions
  1. Prepare the peas – soak them overnight in cold water. Rinse with running water.
  2. Prepare all the necessary products.
  3. Boil the peas in 1.5 liters of water in a slow cooker on the “Quenching” mode. The time for installation is 1 hour. Cut the potatoes into large cubes. Add to the peas at the 30th minute of the program.
  4. Cut the carrots into small cubes. Heat the vegetable oil in a frying pan and fry the carrots until caramelized.
  5. Cut the onion into the same cubes. Add it to the carrots.
  6. Add tomato paste and soy sauce.
  7. Collect a bouquet of spices to your taste. I have saffron, suneli hops, black pepper, herbs of Provence, potato mixture, smoked paprika, salt. Pour them over the potatoes and peas 10 minutes before the end of the program.
  8. At the end of the program, punch the future soup with a blender.
  9. At first it will seem very liquid. But this is the trick of pea soup – the longer it is infused, the thicker it turns out. So that’s all right.
  10. Drain the liquid from the peas. Set it aside for mayonnaise dressing. Put the fried carrots and onions in the mashed soup. Run the Express program in the slow cooker for 30 minutes. Bring to a boil for 15 minutes. Then add the green peas and cook until the end of the program. Let it brew. The longer, the better.
  11. Before serving, sprinkle the soup with parsley and toasted pumpkin seeds. Enjoy your meal!
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