Pea soup with chicken in a Philips slow cooker. Pea soup with chicken broth

I want to tell you how I prepare pea soup with ginger.

Thanks to the addition of ginger root, the soup acquires a very piquant, spicy taste.

First, we boil the broth from chicken necks in the water in which the peas were soaked, in a slow cooker. Cook for about 40 minutes. Cook the broth and peas together.

We will need 1 cup peas, 1-2 potatoes. 1 onion and 1 small carrot, and ginger root.

In addition, we will need the universal seasoning “Spicy” “Tasty at home” and a grinder with a mixture of 4 peppers. I cook this soup without salt because I put 4 tablespoons of this seasoning and it contains salt.

Meanwhile I'm frying chicken legs. I use the rendered fat from them to fry vegetables.

In the meantime, we are preparing vegetables.

Finely chop ginger, carrots, and onions for frying.

We prepare the potatoes, sometimes I cut them into cubes, sometimes I boil them whole and then pound them at the end of cooking. Today I decided to cut it.

I put the potatoes in the broth. And again I put the multicooker on the “soup” position for another 40 minutes.

And I begin to fry the vegetables in the fat that drained from the legs.

To this frying I add 4 tablespoons of seasoning and a little ground pepper.

Then I put everything into the multicooker broth. Approximately another 20 minutes and the pea soup with ginger is ready.

Cooking time: PT01H30M 1 h 30 min.

Pea soup- this is a dish that can delight you with its presence on the table throughout the year! This soup always turns out tender, but despite this, satisfying. Children love it, and housewives are ready to come up with new versions of this first dish.

Ingredients:

• Dried or frozen green peas - 1 cup;
• Potatoes - 3-4 pieces;
• Onion - 1 piece;
• Carrots - 1 piece;
• Smoked chicken - 200-300 g;
• Green onion - 1 bunch;
• Vegetable oil;
• Salt, pepper - to taste.

Step-by-step recipe for pea soup in a slow cooker

The beauty of cooking in a slow cooker is that all the food is put into it almost simultaneously. So first we will prepare all the ingredients for the soup.
Let's start by preparing the onions and carrots - vegetables that will add color and flavor to the soup. They need to be cleaned, washed and crushed in your favorite way. The onion can be finely chopped or grated fine grater. We also cut the carrots into small cubes.

A root vegetable that almost no soup can do without - potatoes - wash, peel, wash again and cut into small cubes.

Separate smoked chicken meat from the bone and cut or disassemble into small pieces. If you choose smoked fillet, then simply cut the meat.

Dry peas, already sorted, washed and pre-soaked. In a couple of hours it can double in volume. If you are using frozen peas, simply remove them from the freezer.

Pour just a little vegetable oil into the bottom of the multicooker bowl - 3-4 spoons, put onions and carrots there and set the “Frying” mode for 10 minutes.

After this time, when the vegetables are slightly browned, add the remaining ingredients: potatoes, peas and chicken.

Fill with 1.5-2 liters clean water. Set the “Soup” or “Boiling” mode and cook for 60 minutes. About 20 minutes before the end of cooking, salt the soup and season it with spices to taste.

An hour has flown by. Pea soup in a slow cooker with smoked chicken ready!

We invite the family to the table.

Let's start preparing the vegetable pea soup. To do this, soak the peas in cold water for 1.5 - 2 hours. Then we wash the chicken meat. Place it in the multicooker container and fill it cold water. Press the MENU button. Select the COOK function. Set the COOKING TIME to 1 hour using the CLOCK button. Click START. As soon as the water with the meat boils, remove the foam special spoon. Then place the pre-soaked peas in the broth. And continue cooking until done. If the water is very boiling, then you can replace the function and set the function to STEW. Ready broth pour into another container.


Peel the celery and carrots. Cut the vegetables into small cubes, as seen in the photo.


Purified onion finely chop with a sharp knife.


Then place in the bottom of the Philips multicooker bowl butter and chopped onions. Press the MENU button and select the STEW function. Set the COOKING TIME to 15 minutes using the MINUTES button. Click START.


As soon as the onions have warmed up and become transparent, add celery and carrots to the dressing. Pepper and salt everything to taste.


Peel the skins of the potatoes and cut them into cubes.


Pour the prepared food into the bowl of the Philips multicooker with the dressing. pea broth. Select the COOK function. Set the COOKING TIME to 30 minutes using the MINUTES button. Click START. As soon as the broth with the dressing boils, add the potatoes. Cook the soup until done.


Cut the bread into cubes. Lightly fry them on vegetable oil, do not fry them too much so that they remain soft inside. Serve the finished croutons with the soup.


Our pea soup is ready - bon appetit!

Photo recipe for pea soup with chicken in a slow cooker prepared by: arivederchy

Hello, our dear cooks and chefs! Andrey is with you today. Tell me, who has never tried pea soup? If you fall into this category, then I strongly advise you to correct the situation.Thick hearty soup from dried split peas who became traditional dish autumn and winter Slavic table, prepared with the addition of smoked pork ham.

The combination of pea and pork flavors, however, is considered classic not only in Russian cuisine, but also in many European culinary traditions. But, since pork meat has now become a very expensive pleasure for the majority of the population, we often cook pea soup with chicken in a slow cooker or without meat at all.

There is probably not a single person who has not tried pea soup at least once in their life - and we are no exception. In addition, we also really love this soup. And since we got ORION, we began to cook it even more often, because pea soup prepared in a slow cooker is the most delicious.

Peas are one of the first plants cultivated by mankind and have been used as food ever since. Translated from Sanskrit, the word “peas” means “grated.” In ancient times, it was an essential product.

The homeland of peas is considered to be the Middle East, South Asia and India. In the Middle Ages, this culture came to the Mediterranean and spread widely throughout what is now Europe and became beloved and traditional food Germans, French, Spaniards.

During fasting, the most popular dishes were prepared from peas. variety of dishes: baked pies, cooked porridge, jelly and, of course, soups. And when the fasts ended, the inhabitants of many countries enjoyed delicious pea soups with smoked meats and meat.

International delicacy

The pea soup has quite old history. Since peas have become widespread, soups from them are prepared in the cuisines of many nations. The peculiarity of this dish is that it is very easy to prepare, does not require many ingredients, and at the same time turns out to be surprisingly nutritious and tasty.

One of the main advantages of pea soups is that they can be prepared in any base with different additional ingredients. Even in vegetarian option this dish will not go unnoticed on your table.

Recipes for pea soups different nations They are distinguished by several additional ingredients that are added to the dish as it cooks and give it a unique national flavor. For example, Italians season pea soup with white wine and Parmesan. In Mongolia, tomatoes and sour cream are added to the almost finished treat.

In Germany, the soup is cooked with bacon, sausage or smoked pork. In the Netherlands, pea soup is cooked very thick by adding pork, smoked sausages, roots and stems of celery, leeks and potatoes. In a word, pea soup is an international and democratic dish.

Subtleties of cooking

The basis of all pea soups, except meat products, consist of peas, carrots, onions, salt and spices.

Our recipe includes: Ingredients:

• 0.5 liters of peas (half a liter jar with a good slide);
• 8 - 10 small potatoes (about 300 grams);
• lower part of the chicken back;
• two onions;
• carrots - 1 pc.;
• vegetable oil (just a little - in order to fry the meat and onions with carrots in a multicooker bowl);
• spices and greens (we used frozen dill and pepper - our summer preparations);
• salt.

Before starting cooking, peas should be soaked for 4 - 6 hours (we do even better - soak overnight). Soaking not only reduces cooking time, but also affects taste qualities finished product.

Usually prepared peas are poured with cold water and boiled over low heat until the desired state. But we won’t do it exactly like that. Since we are preparing pea soup in a slow cooker, the cooking recipe changes slightly. We will not fill it with cold water, but with boiling water. In the cartoon, we pour boiling water over both soups and porridges!

First we set the mode to "Fry"

and fry the chicken back, divided in half.

After that, chop the onion, grate the carrots and pour it onto the already fried and browned back.

Now fry the carrots and onions together with the back until they acquire a golden color,

then add peas, potatoes

and pour two liters of just boiled water (you need to make sure that the water level in the multicooker bowl does not rise above the mark),

close the lid of our multi and select the “Soup” mode.

After the cycle is completed (after 1 hour), we set the same mode again, because the peas still take a long time to cook. About five minutes before the end of cooking, add spices and herbs.

IN modern kitchen soups are usually prepared not only from dried, but also from frozen fresh peas. It is worth considering that green pea It has milky ripeness, so it cooks very quickly. There is no need to defrost it first.

Soups prepared with green or a mixture of green and dried peas, have more delicate taste, are rich in vitamins and have a wonderful spring greenish tint.

If the soup you choose includes bacon, it is highly advisable to fry this ingredient in a dry frying pan and place it on a paper towel for a few minutes to get rid of excess fat. In this case, the treat will be purchased delicate aroma smoked bacon and will not be a disaster for your figure.

The finished pea soup should be covered and allowed to steep for 15-20 minutes before serving. During this time, the dish will become even more tender and silky, and the aromas of the ingredients included in it will combine into a wonderful, truly unique bouquet. I recommend making it again - it’s also very tasty!

Bon appetit, dear friends! See you very soon

Sincerely, Andrey

Pea soup is not only very tasty, but also extremely healthy dish. It is full source vitamins E, C and group B necessary for humans. Doctors say that by including hearty meal In your diet, you can overcome depression and insomnia, significantly improve the condition of the skin and overall metabolism, get rid of migraines, headaches, hair loss and brittle nail plates.

In addition, pea soup helps strengthen the walls of blood vessels and has a beneficial effect on nervous system, relieves spasms and stimulates blood circulation. Regular consumption of this hot dish is recommended for hypertensive patients and people suffering from coronary heart disease.

Soups with fresh and dry peas are an excellent preventive measure and help avoid all sorts of colds. In addition, they make you more resilient immune system and significantly reduce the risk of certain types of tumors in the body.

Ingredients:
water – 1.5 l
dried crushed peas – 1 tbsp
smoked meats (bacon, sausages, brisket, etc.) – 300 g
potatoes – 4 pcs.
carrots – 1 pc.
onion – 1 pc.
sunflower oil – 2 tbsp
Bay leaf- 3 pcs
pepper
salt
spices

How to cook:

1. Soak peas in salted water room temperature for 5-6 hours.
2. Wash the carrots and dry them paper towel and rub on coarse grater, peel the onion and cut into small cubes.
3. In the Redmond multicooker or any other model that you have at your disposal, set the “Baking” mode and fry the vegetables on sunflower oil within 10 minutes.
4. Chop the smoked meats into small pieces and add to the slow cooker. Fry with vegetables for another 5-7 minutes.
5. Rinse the potatoes under water, peel, cut into cubes and add to the meat.
6. Wash the peas very well and also place them in the slow cooker. Pour the entire volume of water there, set the “Stew” mode and cook the soup for 60 to 90 minutes.
7. At the very end, add salt and pepper to the dish, add spices to taste and add a bay leaf.
8. Cover the finished pea soup tightly with a lid and let it brew for 15-20 minutes. Garnish with fresh herbs and serve with crackers, croutons or toast.

Advice: When we cook pea soup in a slow cooker, cooking takes significantly less time than with a conventional electric or gas stove. To ensure that the peas are soft and tender, they must first be soaked in slightly warm water for a period of 5 to 12 hours.

Ingredients:

Boiled chicken fillet– 300 gr
chicken broth – 1 l
water – 0.5 l
dry split peas – 1.5 tbsp
potatoes – 2 pcs.
carrots – 1 pc.
onion – 1 pc.
turmeric – 1\2 tsp
bay leaf – 2 pcs
sunflower oil – 4 tbsp
salt
ground black pepper
spices

How to cook pea soup in a slow cooker:

1. Soak pea grains in lightly salted water overnight.
2. Chop the boiled chicken meat into small pieces, peel the potatoes and cut into cubes.
3. Peel the onion and finely chop it, grate the carrots on a coarse grater. Then fry the vegetables in a frying pan until golden brown.
4. Rinse the peas very well, pour them into the slow cooker, add water and chicken broth and turn on the “Stew” mode.
5. After 2 hours, add chicken, fried vegetables, salt, pepper and spices and continue cooking for 60 minutes. IN ready soup add bay leaf, remove from heat, cover and let steep for at least 10 minutes.
6. Garnish the dish with chopped fresh herbs and serve along with croutons from white bread.

Ingredients:

Filtered water – 2 l
dry peas – 250 gr
smoked ribs – 4 pcs
potatoes – 3 pcs.
onion – 1 pc.
carrot – 1 pc.
spices
salt

How to cook:

1. Wash, peel and finely chop the vegetables as for traditional soup.
2. Smoked ribs leave whole or cut in half and place in a multi-cooker bowl, add chopped onions, carrots and potatoes.
3. Rinse dry peas under water and combine with other products.
4. Fill with filtered water and close the lid tightly.
5. In a Polaris multicooker or another model that you have in your kitchen, select the “Soup” program on the display and cook the dish for 60 minutes. Serve hot with herbs and salted crackers.

Pea soup with smoked ribs

Important: When we cook pea soup in a slow cooker, we only need to add salt at the very end. Only then will the beans cook quickly and turn out unusually crumbly. If you add salt immediately, the peas will take a very long time to boil, but even by the end of the cooking process they will not reach sufficient softness.

Lenten pea soup turns out very tasty and surprisingly aromatic due to harmonious combination bright accords of garlic and fresh herbs. Moreover, it does not contain large quantity fats and can be included in low calorie menu or diet.

Ingredients:

Split peas - 1 tbsp
onion – 1 piece large
garlic – 4 cloves
carrots – 1 pc.
olive oil– 3 tbsp
clean water – 2.5 l
dill
parsley
basil
spices
salt

How to cook:

1. Peel the onion and cut into thin half rings, grate the carrots on a borage grater. Pour olive oil into the bottom of the multicooker bowl and add vegetables. Add the garlic, passed through a press, and fry until light golden brown, setting the “Baking” mode.
2. Add pre-soaked peas, pour in the entire volume of water and add spices. Switch the multicooker to “Stew” mode and cook the soup for 1 hour.
3. After the time has passed, set the “Warming” level on the display and cook the dish for another 30 minutes.
4. Before serving, top the soup with crispy croutons and a mixture of chopped herbs.

Pea soup without meat

Pea soup in a slow cooker: video instructions