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Pea soup

Pea soup can be divided into two main groups - green peas and yellow dried peas.Winter and bulk - the second option. This hot dish is loved wherever winter is.There is nothing better than snow outside the window, and on the table there is a steaming odorous plate, slices of fresh homemade bread wrapped in a towel, and satisfied faces of relatives. To cook a delicious hearty soup, the beans are soaked overnight and boiled for about an hour (depending on the size of the "grains"). Vegetables (onions and garlic, carrots, celery) and smoked meats are fried separately. Put everything in a saucepan, if necessary, top up the broth, salt, season the pepper and let it brew. It is served with croutons, meat chips, oils and fatty fermented milk and dairy products. A light and spring version of pea soup is from a fresh ingredient (freezing is also beautiful here). They cook the base - broth, vegetables, toast, which they like. Peas fall asleep, 5 minutes - and that's it. If you eat meat, take it out, the rest - puree and through a sieve. Meat pieces freed from bone are returned to the resulting cream soup (they are called "oysters" and fried, so tastier). Dressing - aromatic oils, basil and mint, sour cream. Additions - shrimp, croutons, poached egg. Despite the fact that pea soup in different countries and families is prepared in different ways, it always has a special one, only it has a characteristic flavor, aroma and taste. Cook with love!