Puree of Pea Soup

Pureed soups are wonderful way to enjoy vegetables. Plus you don’t have to go grocery shopping in order to make this soup. You can find all the ingredients that you’ll need in your pantry. Use any meat you have in your fridge. And same with peas, use any peas you have, it can be frozen, canned or fresh.

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Puree Of Pea Soup

It takes a lot less time to make this soup, compare to regular soups. All you have to do is chop up the vegetables into chunks, and don't worry about cutting them perfectly, soup will be blended anyway.
Course Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 3 Tbsp olive oil
  • 200 g chicken fillet
  • 1 onion
  • 5 potatoes
  • 400 g frozen peas (or canned)
  • 1,5 L water
  • salt and pepper to taste
  • some sour cream

Instructions

  • Cut chicken into small pieces. Peel and chop onion(half-moon). Peel and cut the potatoes in quarters.
  • In a large pot, heat the olive oil, add chicken and cook until beginning to golden brown. Add onion and sauté for about 5 minutes, constantly stirring.
  • Add the potatoes and cover with water. Bring to a boil.
  • Add frozen or canned peas(drained). Bring to a boil. Add salt and pepper. Reduce the heat, cover and simmer for another 20 minutes.
  • Puree the soup with blender until smooth. If the soup is too thick, add some water.
  • Divide soup into bowls and top it with sour cream.
  • If you have some extra time, you can make a design on your soup. For this you will need to transfer the sour cream into the small ziplock, cut the tiny hole in the corner(1-2 mm) and use your imagination . 😉

Chicken Noodle Soup

Chicken noodle soup has always been one of my favorite soups, for fall and winter. Every time I make this soup it makes the house smell deliciously welcoming. What make this soup special, is that I use Homemade noodles. You can add store bough ones, but it just wouldn’t taste the same.

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Chicken Noodle Soup

Course Soup
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 10 servings
Author Irina

Ingredients

  • 1 whole chicken throughly washed
  • 5 quarts cold water
  • 1/2 onion
  • 1 bay leaf `
  • 1 tsp dried rosemary
  • 1 Tbsp black peppercorns
  • 1 cup homemade noodles
  • salt and pepper to taste
  • 2 large carrots peeled and sliced
  • Fresh dill

Instructions

  • Place the chicken in a large soup pot. Add water, onion, bay leaf, dried rosemary, black peppercorn and salt. Cover with lid, bring the water to boil and simmer over medium low heat.
  • If you see the scum on your broth, remove it with slotted spoon.
  • Cook for 90 minutes, until chicken is tender and easily comes off the bone.
  • Transfer chicken to a large dish.
  • Strain the broth into a large bowl.
  • Wash your soup pot and pour broth back to a pot.
  • Add carrots. Bring to a boil.
  • Add the homemade noodles to the pot, turn the heat up to high and boil noodles until tender (about 7 minutes).
  • Using two forks, pull the meat from the bone and shred it slightly.
  • Return the shredded chicken to the pot when there is about 2 minutes left for the noodles to cook.
  • Add fresh dill, salt and pepper to taste.

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