Pea soup made from green peas in a slow cooker. Pea soup in a slow cooker Redmond Split pea soup in a slow cooker

Servings: 6
Cooking time: 2 hours 20 minutes

Recipe Description

Pea soup can be prepared in different ways: it can be lean, with fresh meat, poultry or smoked meats.

This dish has a long history. The Greeks and Romans grew peas as early as 400-500 BC. e. Hot and aromatic pea soup could be bought on the streets of Athens.

Pea soup is a very popular dish in Russia. It is healthy, filling and tasty. To prepare this soup, you do not have to spend a lot of money and time.

Each housewife prepares this soup according to her own unique recipe.
What I like about puree soup is that it can be fed to small children who have not yet learned to chew themselves :). This makes life much easier for us moms.

Today I will share with you my own experience of making pureed pea soup.
By the way, pea soup turns out to be very nutritious, so you don’t have to put meat in it.

To prepare pureed pea soup in a slow cooker, you need:

• Meat – 300 grams. Possibly with a bone.
• Peas – 1 cup;
• Onion – 1 piece;
• Carrots – 1 piece;
• Potatoes – 3 pcs;
• Water – 2-2.5 l;
• Bay leaf;
• Dill.

Cooking step by step:

In the evening you need to soak a cup of peas in a liter jar of water. In the morning, the peas will swell and increase 2-3 times in size.
At the beginning of cooking, I usually pour water over the peas and boil for about ten minutes. After which I completely change the water. It’s not for nothing that pea soup is jokingly called “musical” - beans can cause bloating. And if you drain the first water, this probability decreases :)

While the peas are boiling, peel and chop the vegetables for the soup: onions, carrots and potatoes.
Place the meat, chopped vegetables and boiled peas in a slow cooker and fill with hot water. Salt and add bay leaf.
Turn on the “Quenching” program for 2 hours.

After the signal, take the pan out of the multicooker, remove the meat and carefully drain approximately 2/3 of the liquid.
Pour the remaining soup into any deep container (this is done so as not to scratch the multicooker pan) and grind with a blender.

If you don't have a blender, you can do this by hand (using a masher), but of course it works better with a blender.
After processing with a blender, we perform the reverse procedure: pour everything back into the multicooker and fill it with the previously drained liquid.
Add finely chopped dill and set the “Baking” program for 20 minutes.
At the end, add a piece of butter to the soup.
The puree soup is ready!

Do you know how many varieties of pea soup there are? Pea soup in a slow cooker is just the tip of a huge variety. Among other things - a light creamy green pea soup for summer, based on dried peas for winter.

Pea soup with the addition of sausages and smoked meats is typical for Scandinavian countries. For the Caucasus - pea soup with. Pea soup with chicken or meat is common all over the world, and it is not uncommon in Russia.

Required Products

• broth – 2 l.;
• smoked meats and bacon – 50 g;
• split peas – 1.5 multi-cups;
• carrots – 1 pc.;
• onions – 2 pcs.;
• parsley root, bay leaf;
• potatoes – 3 pcs.;
• vegetable oil, garlic, pepper, salt.

Preparation

How long you will cook pureed pea soup in a slow cooker depends on the type of peas. Split peas cook well and quickly; other varieties must be soaked first.

A little secret - do not add salt until the peas are boiled; in salted water they will remain hard. This rule is useful for all types of legumes.

1. Peel the vegetables, grate the carrots on a coarse grater and finely chop one onion.
2. In the “Frying” mode with the lid open, or “Baking” with the lid closed, fry the bacon in vegetable oil. Mix with prepared vegetables and saute everything together for another 5 minutes.
3. Add broth, smoked meat, chopped potatoes, pre-washed peas, spices and onions.
4. Set the “Quenching” mode for 2 hours.
5. When the pea puree soup in the slow cooker is ready, add the garlic as the last chord and let the soup brew.

Innings

Croutons or crackers became an integral part of the serving. Don't neglect spices either. They make pea soup easier to digest and add extra flavor to the dish. Coriander, nutmeg, basil, turmeric, etc. go well with peas.

And finally, to plunge into the variety of recipes for creamy pea soup in a slow cooker, you can try replacing the peas with other types of legumes: split beans, lentils, small beans or chickpeas.

Pea soup in a slow cooker is a tasty and aromatic first course, which must be supplemented with cracklings and garlic croutons. If you already have cooked ones, then you can simply reheat them or defrost them if you froze them after cooking. In general, to create them you need a small piece of pork belly with lard, literally 120-150 g. Dried peas in a slow cooker cook faster than in a regular cauldron or saucepan, but do not add chopped vegetables immediately along with it - the peas need to be boiled at least 1.5 hours, and during this time the vegetables will lose all their beneficial vitamins and minerals.

By the way, while the peas are boiling, you will have time to create both cracklings and garlic croutons!

So, prepare all the necessary ingredients, peel the vegetables and start cooking.

Pour 3 cups of boiling water into the multicooker bowl, add washed dried peas and salt. Activate the "Soup" mode for 1 hour and close the lid of the container. If desired, you can add a couple of pinches of ground dried thyme.

After the specified time, add finely chopped carrots and onions, as well as coarsely chopped potatoes, to the bowl. Activate cooking on the same mode for another 30 minutes.

5 minutes before the end of cooking, add granulated sugar (it will highlight the taste of the dish) and chopped parsley, previously washed in water.

Your pea soup is ready!

Grind it directly in the bowl with an immersion blender, being careful not to splash, otherwise you will burn yourself.

Wash the pork belly and cut it into small pieces.

Fry in 1 tbsp. vegetable oil in a frying pan or in a washed multicooker bowl, setting the “Frying” mode for 20 minutes, stirring the slices from time to time for uniform browning.

Carefully cut the bread slices and press the peeled garlic cloves into them, mix and dry in the oven for about 20 minutes at 100C.

Pour the pea puree soup from the multicooker into bowls or deep plates, place the fried cracklings and garlic croutons on top. Serve the dish hot.

Peas contain a lot of protein and other useful substances, and the soup they make is thick and flavorful. The pea puree soup is especially pleasant to the taste and appetizing, which is prepared very simply in a slow cooker. It literally melts in your mouth and fills you with energy. This is food that gives pleasure and does not threaten your figure.

Cooking features

For all its simplicity, pureed pea soup has cooking secrets. It wouldn’t hurt to know them for those who are going to cook it in a slow cooker.

• It takes a long time to boil the peas, but to prepare the puree soup, you need to cook it until soft. This takes a lot of time. Pre-soaking the peas will speed up the process and allow you to more clearly visualize the volume of the finished dish, because during soaking the peas grow 2-3 times in volume. Soak it in cool water for several hours. It is preferable to do this overnight, then by morning the peas will be completely ready to be cooked into soup.
• Peas, like all legumes, cause increased formation of gases in the intestines. This is not the most pleasant feeling. Draining the first portion of pea broth will help reduce the risk of flatulence, or at least the intensity of its manifestation. In other words, even before placing the peas in the slow cooker, you need to put them in a saucepan, add water and bring to a boil. After boiling for 10 minutes, drain the water. After these manipulations, you can follow the recommendations contained in the specific recipe.
• Another important point is the choice of operating mode of the multicooker for preparing pureed pea soup. Many units have a “Soup” program, but it is not the most suitable. The fact is that pureed pea soup has such a thick consistency that it is much better to cook it using the “Stew” program.

The technology for preparing soup often depends on the chosen recipe, so reading its composition is not enough. The instructions for preparing the dish must be given due attention.

Lenten pea soup in a slow cooker

• peas – 0.23 kg;
• potatoes – 0.5 kg;
• carrots – 100 g;
• onion – 100 g;
• vegetable oil – 80 ml;
• water – 1.25 l;
• greens – 50 g;
• wheat crackers – 80–100 g;
• salt, seasonings - to taste.

Cooking method:

• Sort and wash the peas well. Fill it with water so that it is about 2 cm above its level. Leave to soak for 3-8 hours.
• Rinse the peas again, place them in a saucepan, cover with water and cook for 5-10 minutes after the water boils. Drain it.
• Peel the onions and carrots. Grate the carrots. Finely chop the onion.
• Peel the potatoes and cut them into fairly large cubes.
• Pour oil into the bottom of the multicooker bowl. Place chopped onion and garlic in it. Without lowering the lid, fry them for 10 minutes in the “Baking” mode.
• Place potatoes and peas in the slow cooker. Add salt and spices. Fill with water in the amount of 5 glasses.
• After closing the multicooker, start the stewing program for 90 minutes.
• Turn off the multicooker and remove the bowl from it. Pour half of the remaining liquid into a clean saucepan. Place the peas and vegetables in a blender and blend until smooth.
• Return the resulting puree to the multicooker container, pour in the broth and simmer the soup in the “Stew” mode for 10 minutes.

Pour the soup into bowls and garnish with herbs and croutons.

Pea soup with meat

• beef on the bone – 0.3 kg;
• peas – 0.18 kg;
• potatoes – 0.3 kg;
• carrots – 100 g;
• onion – 100 g;
• water – 2 l;
• salt, dill - to taste.

Cooking method:

• Cover the washed and sorted peas with water and leave overnight. In the morning, rinse the swollen peas and boil in clean water for 10 minutes, drain the water.
• Wash the meat and cut into several fairly large pieces.
• Peel the potatoes and cut them into large cubes.
• Peel the carrots, wash them, cut them into small cubes.
• Remove the skin from the onion. Cut the onion into small pieces.
• Place all prepared ingredients in a multicooker container, salt them and fill with warm water.
• Close the multicooker with a lid. Set the “Stew” program for 2 hours.
• Remove meat from soup and set aside. Pour 2/3 of the broth into a clean bowl. Place the rest in a mixing container and blend with a blender to a thick puree consistency.
• Place the puree in the slow cooker and add the previously drained broth. Add chopped dill.
• Start the “Baking” mode for 20 minutes.

All that remains is to place the meat on plates and pour hot soup over it. If desired, you can serve with croutons - they go very well with pureed soups, especially pea soups.

Cream soup with smoked meats in a slow cooker

• peas – 0.23 kg;
• water – 1 l;
• smoked bacon – 0.2 kg;
• carrots – 100 g;
• onions – 100 g;
• salt, pepper - to taste;
• vegetable oil – 20 ml.

Cooking method:

• Sort the peas and soak overnight. After washing and boiling for 10 minutes, drain the water.
• Cut the bacon into small cubes or sticks.
• Coarsely grate the carrots and finely chop the onion.
• Pour some oil into the multicooker bowl. Add bacon pieces. Start the “Baking” mode for 5 minutes. Fry the bacon alone for half of this time, the rest of the time along with the onions and carrots.
• Place peas in a bowl, add salt and pepper and cover with water.
• Cook in the “Stew” mode for 2 hours.
• Grind the contents of the multicooker pan with a blender, return it back to the multicooker and cook in simmer mode for another 5 minutes.

This soup is one of the most popular in our country; almost everyone loves it. Especially if you serve it with golden brown wheat croutons and chopped fresh dill.

Regardless of whether the pea soup is prepared in a slow cooker with or without meat, it invariably turns out thick, tasty, and aromatic.

The benefits of peas have been known for a long time. It contains many vitamins and minerals. It contains a lot of iron, potassium, calcium, zinc. It is recommended to be consumed by those who suffer from anemia. Despite this, peas and dishes made from them, especially soup, are dietary. The calorie content of a pea dish is only 60-75 kcal per 100g. We love peas in different forms - porridge, soups, purees. It especially helps us out during Lent, when dishes should not only be tasty, but also healthy and filling. I suggest you cook delicious, aromatic lean pea soup puree in a slow cooker. Ideal spices for this include marjoram, coriander, oregano, and celery. They will give the dish a pleasant aroma and taste.

Ingredients:

• peas - 1 cup
• potatoes - 4 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• water - 5 glasses
• salt and spices (marjoram, oregano, coriander, root mixture)
• greenery
• vegetable oil
• crackers

Vegetarian pea soup in a slow cooker:

Rinse the peas until the water runs clear (I used peas in halves). Fill with hot water and set aside for now.

Cut the potatoes into cubes, finely chop the onion, and cut the carrots into strips.

In a multicooker bowl, fry the onions and carrots on the “frying” or “baking” mode. Add spices and roots and simmer everything together for a couple more minutes.

Drain the water from the peas, pour into a bowl, add potatoes and salt. Mix carefully and fill the contents of the bowl with water.

Switch the multicooker to “stew” mode, cooking time 1 hour. If the peas are whole, it may take a little more time to cook them.

At the end of the program, pour the lean pea soup from the multicooker into another container and beat with a blender.

Serve pea soup with herbs and croutons. Bon appetit!!!

Thanks to Angelina Koroleva for the recipe with photos!
Multicooker Redmond 4500 Power 700 W.