Compound:
- 1 cup dry peas
- 200 grams of potatoes
- 1 carrot
- 2 onions
- 1 teaspoon dried celery and parsley
- 1 tablespoon vegetable oil
- some fresh parsley for garnish
- handful of white breadcrumbs
- salt and pepper to taste
Cooking:
- Rinse the peas very well and put in a slow cooker.
- Peel potatoes and cut into pieces.
- Peel the carrots and grate on a coarse grater.
- Peel the onion and chop finely.
- Put potatoes, carrots and onions in a slow cooker.
- Add dried herbs, vegetable oil, salt, pepper and pour 2 liters of water.
- Put on bean mode for 50 minutes.
- After cooking, beat the soup with a blender until a liquid puree.
- Before serving, garnish with parsley and add white croutons.
Thanks for the miracle recipe. Since childhood, I did not like pea soup. There is a multicooker at home. Let me try and make your recipe. It turned out amazingly tasty, my wife was surprised, now this is my trick, only I know the recipe, this is my secret!
A great way to prepare a traditional dish of all times and many peoples. This recipe has an ambiguous way of preparing a popular dish, so I take note
A slow cooker is an indispensable thing in our time, I threw food, set it for a while, even in the morning ... and she cooks everything like a mother and tasty and at the right time ...
I am addicted to pea dishes, with any ... I also remember army cuisine, when they prepared pea puree for us, then for me it was a holiday, and instead of meat, a large piece of boiled lard ... 🙂
About the recipe. I have a similar recipe, but not yet. I have already written it in my culinary notebook, I will cook it in freedom. Sometimes I break through and want to cook something.