Pea and corn soup
Description
Hearty and aromatic soup. Pea soup is an old-timer among soups and naturally one of the classic first courses. The benefits of peas are slightly underestimated by cooks, and the list of dishes made from these legumes is not very extensive. Yet in reality, the advantages of this product are undeniable. After all, pea dishes were traditionally served in kindergartens. I suggest enriching pea soup with corn, which will add sweetness and extra heartiness to the finished dish. The recipe is simple, and if you soak the peas overnight, you'll need very little time to prepare a delicious and satisfying lunch for your family.
Instructions
- 1
Step 1
Prepare the ingredients for making the soup.
- 2
Step 2
Wash the peas thoroughly and soak them in cold water. It's best to do this overnight. Afterward, rinse them and transfer to a pot.
- 3
Step 3
Pour the broth over the peas. Place the pot over heat, bring to a boil and skim off the foam, which will be abundant. Cook the peas until half-done.
- 4
Step 4
Peel the potatoes, wash and cut them as you would for soup. Transfer to a pot, season with salt to taste, and continue cooking the soup.
- 5
Step 5
Peel the carrots and onion, wash them. Finely chop and place in a frying pan with sunflower oil. Fry the vegetables until the onion becomes translucent.
- 6
Step 6
Transfer the sautéed vegetables to the pot with the peas and potatoes. Season with pepper and cook until fully done.
- 7
Step 7
When the soup is ready, drain the corn brine and add the corn to the pot.
- 8
Step 8
Add any finely chopped herbs to taste.
- 9
Step 9
Pour the ready soup into bowls and serve.