Bacon Pea Soup - recipe and cooking tips. Just delicious

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pea soup with bacon is a delicious first course that every housewife should be able to cook. Let's take a look at the secrets and tips for making this amazing soup!

Which peas are good for soup?

The opinion that pea soup is cooked only from dried yellow or green peas is fundamentally wrong. Fresh or canned peas are great for soups.

Another question is the quality of these peas. It should only be of good quality, without signs of deterioration, without foreign smell and with a color characteristic of its species.

Which bacon is best?

Cooked-smoked bacon has the best taste, not smoked-boiled bacon. This is due to the partial loss of flavor and aroma compounds during the cooking process of the product.

Replace such bacon or supplement its presence in the soup with the following products:

• smoked pork ribs;
• smoked chicken wings;
• smoked hunting sausages;
• smoked-boiled porkbrisket.

Cooking secrets

Classic pea soup with smoked bacon is cooked without the addition of potato tubers. It's kind of a rule that a lot of people don't know about.

The secret is in these two products - peas and potatoes. They have a lot of starch, and two types of starchy foods are not added to one dish. Thus, it is not recommended to combine these types of components in one dish:

• potato or Jerusalem artichoke;
• rice groats;
• peas;
• pastry.

What to do if you really want to put some potatoes in pea soup with bacon? There is an answer! After peeling and washing, cut the potatoes into cubes or cubes and cover with cold water. After a couple of minutes, rinse and fill with a new portion of cool water. Do it one more time. This is how excess starch is washed out of the pieces of tubers.

The same is done with thorough washing of dry peas - excess starch is removed.

What will be left in the broth then? The saturation of the broth and the soup that is cooked on it is achieved by adding a meat product (smoked meats, meat on the bone, chicken).

Classic cooking recipe

You will need the following ingredients:

• one cup of dried peas (whole or split);
• one carrot;
• onion head;
• 2 tbsp. l. tomato paste;
• 200g smoked bacon;
• sprig of spicy greens (for example, dill orparsley);
• 2-3 tbsp. l. vegetable oil;
• 2 liters of meat (or vegetable) broth or filtered water;
• to taste with s alt and spices.

Now we are preparing pea soup with bacon. Step by step recipe:

1. First, prepare the peas. Fill it with water in a bowl and rinse very well. Drain the cloudy water and pour in fresh, clean water. We leave for a couple of hours. During this time, the peas will absorb water and swell well.
2. After that, transfer the peas to a saucepan and fill with pre-prepared broth or water. We turn on a strong fire on the stove. When foam appears on the surface, remove it. And when the broth boils, reduce the heat to moderate. Cook with the lid half closed.
3. In bacon we cut off the skin and rough places, if any. Cut into small cubes.
4. We clean all the vegetables for the soup, wash the greens. Then finely dice the carrots and onions.
5. Heat vegetable oil in a frying pan and saute carrots and onions on it. Then add tomato paste and mix. Saute a couple more seconds and remove from heat.
6. Introduce bacon, sauté into boiling broth, cook until peas are almost completely boiled over low heat and almost closed lid.
7. Before the end of cooking, s alt the soup and add spices or spices to taste. Stir and turn off the stove heat.
8. Pour a serving of soup into a bowl and garnish with a sprig of fresh green dill.

Note to the hostess

Pea soup with bacon can be cooked inpuree soup. At the same time, bacon pieces are sautéed separately and added to a plate with a portion of grated soup.

To enrich the taste of the first course, adding a small amount of cream, sour cream or milk will help. These products are introduced when serving, i.e. right on the plate. It is important that the cream is preheated, the milk is boiled and slightly cooled, and the sour cream is taken at room temperature.

Wheat or rye bread croutons are often used to serve pea soup with bacon. The recipe for these croutons is very simple. Small pieces of bread are mixed with a couple of drops of vegetable oil and baked in the oven until golden brown and crispy. Such croutons are also cooked in a pan.

To prevent the soup from "running away" while cooking, fill the pot three-quarters full.

Instead of tomato paste, you can use tomato juice or ketchup.

It is recommended to use fresh herbs when cooking - basil, rosemary, thyme. It is more aromatic and gives a better rich taste. But, of course, dried herbs are also allowed.

Any fresh herbs are added to the boiling soup at the very end of cooking, when all other products are fully cooked. So the green leaves of herbs will not lose their color and enrich the dish with vitamin - ascorbic acid.