The recipe for mashed green peas. Puree from green peas with mint

Don't be afraid to rob those who don't mind. Remember: the ark of the motives of amateurs. Professionals stayed "Titanic". Dessert without sire - all one thing is red without one eye - Jean-Anthelm Bril-Savaren Seize the moment. Guess about all the quiet women from "Titanica," as they were seen from the dessert. - Erma Bombek Itself in this order. - Dolls PartonEsli you went to the store for bread, it’s the fact that you see only a bukhan bread — one to three milliards. - Erma Bombek All we need is love, or even chocolate there and there can’t be shitty. - Charles Schulz - A.S. Pushkina is afraid of going out of the Hennessy oven or of an allergy to the icra, but at the great apartment on Rublevtsi I will spend the night and die. - KVN-іvskoy song - François de La Rochefoucauld In the process of preparing vicorist wine. Inodi I navit add yogo to stravi. - V.S. Filds. Yak can be cheruvati land, in yaky іsnu 246 varieties in sir? "- Charles de Gaulle Yaka guidota, yaka guidot tsya your riba!" Oscar Wilde Chim see a man as a boyfriend? Thirty pounds! - Sindi Garner Camembert ... there is still one friend of a man at an important moment. Nearby came to the Khvilinochka - and you have no cake! - Carlson, who lives on Dakha. On our street there is a bakery called "Bonjour, croissant!" "- Fren Lebovitz. And I'm in Washington DC to see the bakery" Hello, blin! - Marina R. Ozha here is zhakhliva, and the port is much too small. - Wood Allen Robot can't replace people! - Ludozher I want to know, well, I’m talking with me. - James Joyce Yeah, dear! What kind of pavich-Mavlina? Chi not bachish - we eat ... - Djinn from M-f "Fit Munchausen" Yakshho in the country doesn’t have fifty sorts of sir and good wine, which means that the country has gone to the handle. Salvador Dali Rethlno perevoyuchi їzhu, ty additional assistance to the suspension. - Ilya Ilf і Evgen Petrov, "12 Styles" You don't embellish the style like that, like a petard in olive! - People's wisdom. As soon as the guests came to you unsupported, and in the booth of no one, go to the lamb and lift the leg of a lamb. - Olena Molokhovets honey ... I don’t mind, what is the secret ... Honey ... then it’s dumb at once! - Winnie-Pooh I’m going to take photographs for the magazine "Maysterniy Kulinar". It is necessary for me to take time and buy new fixtures! - Freken BokYa already three days without lobsters. - the official zazhralis (KVN-івської zhart) Hunger is not a tint - not in the forest. - Folk wisdom I will not paint the savor of homemade strains like this, like bringing prices to restaurants. - People's wisdom

Low-green puree of spring seasonings. The addition of kartoplі nadaє the pulp, it is perfectly visible with the relish and the smell of fresh peas.

Before the speech, before the meal about frozen green peas. I skarzhilas, it is still important to buy it. We have a good sale. Ale sellers in the ranks of the freeze on the market are less familiar with the guise. The recipient of this dialogue:

Do you know peas? Required? I'll bring it tomorrow !!!

So, just now, I used to grind a strategic stock of frozen green peas, now I have a lot of wine in the freezer for every meal.

At the magazine "Liza", for which I sipped a tsiu idea, robiti mashed potatoes with added dry mashed potatoes. Ale is unacceptable for me. To that, you will have a proponated version of natural cartope, and not a surrogate.

On the garnir there was a greased cowbus and a tsibulya. To the type of tse dodaє stravі aroma. I don’t know ... I’m so hard and hard to criticize. I love oiled tsibulya, I don’t use it in any dishes, including in the whole. Ale vrakhovyte, the mashed potatoes shouldn't be too much, as much as possible, you won't want to add some lubricated products. So, I will recommend you a completely stewed chicken, for example. Good to go, great sausages, I have to be built. І, oskіlky mashed potatoes are cooked duzhe shvidko, the option with sausages is transformed into an express-supper, literally five-quintuplets.

Well, і shche - here on the sidelines a thought sounded, shho peas, moving, yes side effects... I can say that I don’t give a specific recipe for some unacceptable inheritance, I haven’t remembered anything like that for any time for two reasons. Singingly, to the fact that peas are vikorystovuєtsya svizhy. For that, it’s because of the cartoplay, I’m not worried about any inheritance, nor did I care for the children.

So I gave you an idea, I will be glad if you won’t be honored!

Puree from green peas

1 package of frozen green peas (450 g) to be cooked in salt water (4-5 min) cold water... 400 gr. Add 100-150 ml of milk. Blend peas and potatoes in a blender, add two tablespoons of top oil and add milk in the world of need.

Coating recipes for cooking low soup-puree with green peas according to the classic recipe, with tops, sir and khlibnykh krykhty

2017-10-28 Marina Danko

assessment
recipe

2325

hour
(Hv)

portsiy
(Chol)

Have 100 grams of ready-made dish

4 gr.

5 gr.

in carbohydrates

12 gr.

112 kcal.

Option 1: A classic recipe for a simple soup with green peas

Bobov is used in the kitchens of European nations for a tasty meal, and soup-puree and callous are used by the classics of the Western culture. Green peas are a part of such strains, which can be used for embellishment, and even more often - in the quality of the main component. Perevagi strav on yogo basis - get ready smartly, to take revenge on the mass of cinnamon microelements, in their own way savory and unrepeatable. I’ll look around at the cold varieties of roselin, until the peas are picked up with special respect. In principle, there are no special types of food, but for supiv with non-standard varieties, it is more beautiful to go for a variety of varieties, like big ones. The young peas have a strong vaping relish with a slicked spike, which means that you can give free rein to your imagination in a part of aromatic specialties.

Ingredinti:

fresh green peas - 700 gr.;
200 grams of tsibula;
hour-maker;
50 ml of refined olia;
dried mint and savory - spoonful.

Pokrokovy recipe for puree soup with green peas

Cleanse the chotiri of small teeth to the chapel and tsibulya. Everything is awkwardly shaky.

Pour mo into a frying pan roslinna olia and put on a small fire. Slightly progrіv, immersed in the oil for an hour, lubricate 30 seconds, mix. Dodaimo tsibulyu and gotuumo all at once ten khvili, until rezm'yakshennya.

Seasoned with savory and peppermint, seasoned with savory and mint, programmed with chilin and known from the plate.

Putting it into a small casserole, feeding a drink of water. After boiling, pickle peas. Proven, do not give an intense boil, not less than ten quills, maybe even more.

Dinner with two tablespoons of peas soup, sieve instead of casseroles, interrupted by a blender.

Otrimanu kasopodibnu masu grind through a metal sieve.

The preparation of the puree soup is back into the casserole, and the whole peas are brought to the boil. Having boiled all two chilini on a small water, vimikaєmo.

Savory is served with strong relish, roskusiti is a small piece of specialty, soup is uyaviti, yakim viide soup. The classic aroma of herbs from legumes implies the smell of coriander, like the prescriptions of savory in the recipe, you do not fall to the soul, replace this trocha with a large number of small grains of coriander.

Option 2: A quick recipe for homemade puree soup with green peas

Having set the first recipe? Alternatively, you can prepare a simpler and more delicious dish, and the dish will be delicious and delicious, which, as a rule, resembles a child.

Ingredinti:

two flasks drink water abo sheep vidvar;
250 g fresh frozen peas;
a sprinkle of leaves of fresh meat or half a spoonful of dry;
two pieces of thyme (optional);
two tablespoons of thick sour cream, homemade bazhano;
tertium nutmeg gorіkh - a quarter of a spoon.

Yak shvidko prepare puree soup with green peas

Viklada frozen peas in a bowl, filled with fresh water and vitrified quill.

Put the peas in a bowl, put the water into a bowl. Dodaєmo m'atu, thyme and all the water. Interrupted by a blender blender in a single row. Yakshcho soup is given thick, diluted to the required thickness with water or vidvar.

The soup is poured into a casserole, programmed over medium heat until boiling, and immediately cleaned from the stove.

Vikladaєmo in the soup sour cream, kindly razmіshavshi, posipaєmo nutmeg i will be served.

For the child of the menu, beckon to finish the meal and not to take revenge on the specials, give the nutmeg to that one, after a while with the one who has the soup of signs. Not everyone is like the relish of homemade sour cream; Still one moment - such a soup of gotuvati is not cooked in reserve, an hour is not enough on a new yde, so it is more beautiful to be intertwined with these portions, as it will be all at once.

Option 3: Top puree soup with green peas (canned)

An offensive recipe with tops, replace sour cream, at all times the stench is rare and occasionally low in calories, and the fat content of the grass lies in the quality of the tops butter. Call such a soup neatly neat, ale relish and light and can be recommended for people who do not want food.

Ingredinti:

pіvlіtrov bank "brainskoy" peas;
a bottle of vertices, wild, 10% fat;
vershkovo, even homemade, butter - 200 gr.;
80 gr. boron;
dried mint and basil - dermal herbs 2 gram each.

Yak prigotuvati

Ztsidzhuєmo with cans of canned peas all over the country. Viclada peas in a blender bowl, add 100 ml of drinking water and interrupt.

Grind the pea masu through a small sieve, and grind it into a large one-sided one. Poured into mashed peas with 400 ml of water, rosemary.

In a casserole with a ball-bottomed bottom, a Viklada is very vershove, and it is rosto-fuel-free at the lowest temperature. Posipaєmo boroshnom i, peremіshuyuchi, obmazhumo until the appearance of a low creamy vіdtіnku.

Prodovzhuyuchi without perervno razmіshuvati, thin tsvkoy pіvkoy pіdlivati up to bushy tip, and then 400 ml of cool water.

Vikladaєmo in a casserole, diluted with pea masu with water. Dodaamo basilik, trochi soli and m'yatu. After mixing the soup, bring the soup to a boil. Having changed the fire to the minimum, cooked up the chillin by the cry. The ready-made soup needs a decade before the crush, and all the aroma has been given to the spice herbs.

Dishes with a bagato-ball design of the bottom do not like the whole program without products. Be respectful, obmazhuyuchi brightly, in extreme vipad, make the whole thing in a frying pan.

Option 4: Aromatic cream soup with green peas and cartopley

In a wide variety, the dish is more skimpy on the recipe for all the sweet pea soup. Smoked meat is the basis of relish, and I especially respect that one. Do not take virobi, it’s too much dried in dim, the stench can be hot, even more vikoristovuvati “smoked”, prepared by the method of pickling with “sweet dim”. In addition to the total cornsity of the product itself, the stench to the point of not being recognized is the relish of the poison.

Ingredinti:

fresh or bistro-frozen peas - 400 gr .;
350 gr. smoked pig ribs;
five small cartoplin;
two small bay leaves;
the head of the tsibula is small;
spoonful of cropped (fresh);
spoon of zukru.

good recipe

Squeeze the ribs with warm water, lightly scrape with a knife. Then we put it in a small bowl and store it in a casserole.

I will cleanse my cartopline. Rіzhemo bulbi in small cubes, vikladaєmo to the ribs. After boiling the peas, add the lavrushka and fill it with water (800 ml).

Razmіshchuєmo casserole for intensive heating. Chekayuchi boil, I will increase the knowledge. Cook on a small water until ready to eat cartoons and pulpy peas.

I can see lavrushka, Viklada with castrone ribs, I know I can eat meat and drink in cubes. Have a tarіlka with meat dodaєmo with a casserole two tablespoons of peas.

Warehouse soup with plate, interrupted by a blender.

Vikladaєmo in a casserole with puree soup, meat and peas. Pidsolodzhuvati soup, add taste to the taste. On top of the water, it’s boiling, it’s brought to a boil and immediately cleaned up from the stove. Soup is served, lightly sticking with the crop.

Option 5: Bread puree soup with green peas and lilac croutons

Yaksho already Mova went about the soups-puree, smoothly getting ready and not trying to taste the same with crackers. First, in the middle of the night, this kind of youth was interrupted by the little ones, then at once in supermarkets it is possible to arrange packaging of rusks, specially for cikhs. There are some croutons for themselves, and sirny for more savory ones.

Ingredinti:

two great tsibulini;
400 gr. frost or fresh peas;
two small teeth to the watchmaker;
a glass of coarsely ground rusks;
sir with savory gusto - 150 gr.;
spoon of olive oil.

For granaries:

three skibochki bіlogo hlіba;
a spoonful of olії;
hard sire - 30 gr.

Yak prigotuvati

Dribnenko krishimo cleared the tsibula and the chaplain, for the help of an important knife.

I have a casserole, bazhano from the bottom, a spoonful of oil is poured, a chapel and a tsibulya are poured. Peremіshuyuchi, progrіvaєmo on a weak vognі is close to 4 khvili, as long as the skibochki tsibulі will not become clear-sighted.

Pour 800 ml of drinkable water until the peas, or broth, heat up to the maximum. Pislya boiling lightly changes, і gotuєmo soup without croutons with surface baking 20 ghilin.

With the help of a blender, it is interrupted instead of casseroles in mashed potatoes, and a criss-cross sieve is grinded.

Placing the casserole with soup on the stove, dodamo khlibnu krykhta. Suddenly sir. Add some salt and boil it boil 10 quilins on a minimal heating. Obviously, systematically talk about it.

Includes oven for rosіgrіv. The bottom of the deck is curved with a thin ball of roselin oil.

Skibochki khliba rіzhemo dіbіbnykh cubes, zmіshuєmo s olієu. Stir until baked in the middle or drunk tertsi sir, lightly sour with pepper, mix.

Vikladaєmo khlibnu masu on deco with a bowl and put into the oven for 20 chilines, the temperature in yak warmed up to 180 degrees. Once, approximately in the middle of the lock, change. Soup-puree is served in a hot viglyad, with lilac croutons.

Puree from Volodya with original relish and go to any kind of meat gravy. You can namazuvati yogo on toast or vikoristovuvati in what appetizers, if you like. Let's take a look at you a selection of recipes for preparing a savory, sieve and cinnamon gravy.

Puree from green peas baby

Ingredinti:

greens peas - 2 tbsp. spoons;
rice - 1 tbsp. spoon;
Vershkovo butter - 2 tsp;
solution of salt;
water - 1 tbsp.

preparing

Rice is carefully sorted out, washed, put in a saucepan and a bay hot water... Potentily put on fire, brought to fire, change half and cooked on weak fire until ready. While cooking rice with boiled green peas and rubbing the hot mass at once through a sieve. You can also fine-tune everything with a blender to the same size, and then bring it to a crisp, adding salt rose to taste. When served on a glass of mashed potatoes with green peas, season with a few ounces of butter.

Green pea puree recipe

Ingredinti:

potatoes - 1 kg;
canning peas - 1 can;
Vershkovo butter - 50 g;
milk - 200 ml;
cibulin - 1 pc.;
bay leaf - 1 pc.;
specials.

preparing

The potato is washed, cleaned and dispensed with a leather bulb in 4 parts. We put it in the casserole, fill it with water and put it in the middle of the fire to cook, drink for gusto. Khilin 10 before the readiness of the bay leaf and peeled tsibulya. Pislya the end of the hour, gently pouring water into the surroundings of dishes, dystaimo cybulka and laurel leaf. We've got a crust of casseroles in a crust, a cartoop for trochas pidsoh.

Distantly, it’s okay, I don’t have a breast. Milk is fed in a ladle, but not boiled, but poured into the potato. Once again, everything is rosy, and a one-shot pureed masa came out. Now, peas are put on the stove, brought to the boil and vidkidaimo on the druslyak, in the kartoplyaniyu kidaєmo of canned greens.

Yes, drain the ridini and zmіshuєmo peas with. When serving on the style of the wiklade masu on the tartlets, the surface is smoothed with a spoon; Watering mashed potatoes from canned green peas, melt with mulch butter and sow the greens.

Mashed potatoes with green peas and a chantelle

Ingredinti:

potatoes - 1 kg;
an hourglass - 3 teeth;
frozen greens peas - 350 g;
vershove oil - 25 g;
sour cream - 3 tbsp. spoons;
specials.

preparing

Before the cob, cook mashed potatoes from frozen green peas, ignite the oven and heat up to about 180 degrees. The deco is not large or the shape for the vip_chka is made with garnenko with a handful of butter and the head is cleaned by the chaplain. Put in the oven khilin for 30 і zapіkaєmo.

For an hour I can clean the cartopline, put it in hot water. Brought to boil and cooked on dry basis 20 to readiness. Put the kidaimo into a casserole of trochas of salt and frozen green peas. At the same time, 5 quills are close to the fire, and then the water is safe and the casserole is turned on the stove. Chekaєmo, if the whole vologa is caught, and vimikaєmo is the fire. Dodamo sour cream, throwaway shmatochku top butter і vyavlyuєmo through the press of purifications of the little house.

All went to the garnish with a spoon and a spoon until the one-sided food was approved. I am ready to season with specialties for gusto and served to the table in the quality of a vegetable garnish. The most original and sour puree can be tasted with greased lamb.

Beans take revenge on a lot of white, bleed sieve from them, if not worse than calories. The leader behind the zm_st of cinnamon speeches in the middle of legumes is the green peas. Until then, it’s hard to get ready, it’s not necessary to soak it up in front of it. The most important thing to colorize is to fight against the blood of a very strong and zuhvali appetite. One of these herbs is a puree soup with green peas, which, however, is very much like both children and grown-ups.

specialties of preparation

Soup-puree can be cooked not only from fresh peas, but from canned, frozen. In case of all deprivation, it is necessary to provide special features to prepare.

Soup from frozen peas is cooked in the same way as from fresh. Frozen frosting in front of the cim is not necessary.
The hour of cooking frozen trocha peas is less than fresh. Fresh cook 15 quilins, freezing - 10-12 quilins.
Canned peas are already ready before implantation; to cook them, it is not necessary to cook them, not more than 5 chilines.
When preparing Ingredients, it will be less than a lot of canned green peas in a clean view, less a lot of canned food, so as a part of a lot of money and a lot of money in a new loan of Ridin. Ridina s-pid of canned peas in the prepared soup is not pickled.
To prepare puree soup with green peas, you need a blender. Yaksho vikoristovuєtsya prilad, indications for preparing cocktails, soup before attaching to the blender's gush, it is necessary to cool it down, it didn’t shake. You can puree the soup with a blender blender all at once, not cold.
Pea shells are poured into the soup with a blender. To remove more low consistency, grind the soup through an alternate sieve to prepare the soup with a blender.
To prepare the soup with a blender, otherwise it must be squeezed through a sieve, it must be brought to a boil, in order to prevent it from being sterilized.
Harmonious relish of puree soup with green peas to make lemon juice and meadow herbs, for example, thyme and mint. However, with vikorystanny lemon juice, the soup cannot be seasoned with tops.

With green peas - fresh, frozen or canned - you can prepare a soup-puree, one way of one after a relish is strongly added. For a complete deprivation, you need to know a recipe.

Puree soup with green peas (fresh or frozen)

green peas (fresh or frozen) - 0.7 kg;
tsibula - 0.2 kg;
hourglass - 4 teeth;
water - 0.5 l;
roslinna oil - 50 ml;
sil for gusto;
specials - for gusto (bazhano add dried thyme and meat per tea tray).

How to prepare:

Use a knife to cleanse the cibula and the chaplain.
Discuss the tsibulyu and the chandelier in the oliyah with a stretch of 10 chilins, give specials, for example, dried thyme, M'atu, chalking black pepper. After 2 chilini, know the fire.
Transfer the oiled vegetables to the casserole, pour water, add the greens to the peas, bring to a boil and cook 10-15 chilines.
Crumbs cool the soup, make a couple of tablespoons of peas.
Rashtit with a blender and rub through a sieve.
Bring to the boil, put on the whole peas, cook a couple of chilines, pomishuchi, the soup is not burnt.

Soup-puree with green peas for tsim recipe is even lower.

Puree soup with green peas and cartopley

fresh or frozen greens peas - 0.35 kg;
potatoes - 0.25 kg;
water - 1 l;
tsukor - a bunch;
sil for gusto;
dried basil - 5 g;
lemon juice - 20 ml;
vershkovo butter - 25 g;
sumіsh peppers - a bunch;
migdal (lubrication and additions) - 10 g;
thyme - 5 m

How to prepare:

Clear the potato, lay with cubes.
Have a thick-bottomed castruli rostopit oil, add it in a new special and smear it literally with gillet.
Give me a potato, fill it with water, add salt and cook 10 chilines.
Put peas in a casserole of greens, cook the soup at a time with them 12-15 khvili.
Cool the soup and puree it with a top blender.
Give lemon juice and zucor, bring to a boil.
Serve with a sizzle of instant crichtoy.

Tsei creamy soup with volodya unique relish, which is hard to forget. Before serving, you can put a spoonful of sour cream on the side, so that the wine will become more savory and sitnish.

Puree soup with canned green peas

green peas - 0.5 kg (for virahuvannyam ridini);
tops 10% - 0.2 l;
chicken or vegetable broth - 0.8 l;
boronno - 80 g;
verskovo butter - 50 g;
dried mint - 2-3 g;
drying basil - 2-3 g;
sil, pepper - for relish.

How to prepare:

Put green peas in a blender bowl, pouring a small amount (100-125 ml) of vegetable broth. Finish to a puree-like consistency.
Rub the mashed peas through a sieve.
Have a castrulli rostopit oil, grease in a new one.
Influence with a thin flower tops, good, all the razmіshati.
Serve half of the broth, serving the rosmіshuvati.
Serve the mashed peas, diluted with another part of the broth.
Salt, with peppermint and basil, with pepper.
Bring to fire, change the fire and heat to the minimum fire for 5-10 minutes.
Bake the fire and let the soup infuse more than 10 hilines.

Nizhniy relish tsiy soup is unlikely to anyone who can fill baiduzhim. Until then, it’s easy to get ready for it.

Puree soup with green peas and rice

green peas (fresh, frozen or canned) - 0.18-0.2 kg;
rice - 100 g;
water - 0.75 l;
sil - 10 g;
verskovo butter - 50 g;
specials - for gusto.

How to prepare:

Bring rice to readiness in one glass, and mash it with a blender.
Okremo in a glass of water and add peas, as only cinnamon sticks are NOT canned.
Puree the peas with a blender and rub through a sieve to remove the cream.
Eat rice with peas.
Drink the water, which was overflowed, having broken into the new power.
Fill the cim with a rosé puree, mix and place on the stove.
Brought to the boil, cook a couple of hilin. Vimknit the fire.
Bring in the oil, mix and pour into containers.

Before serving to the table in a skin container, you can put on a leaf of m'yat.

Soup-puree with green peas, moist and cinnamon. Їm can eat, unimpressed by those who are not in the middle of myasa. Until then, you can cook such a soup on a shvidku hand.