Such a simple and familiar pea soup is much easier to diversify than it seems at first glance. Ingredients, slicing, cooking process – all this matters. Catch my favorite recipe with carrots and herbs without frying.
Ingredients
- Chicken fillet - 1 piece
- Smoked meat - 100 g
- Carrots - 3 pieces
- Peas (crushed) – 150 g
- Onion - 2 pieces
- Bell pepper - 1 piece
- Paprika - 1 tsp.
- Spices and seasonings - 1 tsp.
- Celery - 1 stem
Step-by-step cooking recipe
Boil the chicken fillet until tender and remove from the broth.
In the broth, boil the crushed peas with smoked meat until soft, about half an hour.
Chop the onion, celery, pepper and one carrot. Fry until soft and send to the peas.
Boil everything together for 5 minutes, take out the smoked meat and chop the soup with a blender.
Put it back on the stove, add a little water or cream if desired.
Cut the remaining carrots into circles and send them to the soup. Cook for 10 minutes.
Fry the bacon and also send it to the pan. Return the smoked meat to the same place and season the dish.
After another 2-3 minutes, remove the dish from the heat.
