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Peas with onion and sour cream

Peas with onion and sour cream

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a delicious and very fast food

  • 1 can of peas
  • 1 white onion
  • 2-3 tablespoons sour cream
  • olive oil
  • salt pepper

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Peas with onion and sour cream:

Finely chop the onion and put it in olive oil until it becomes glassy.

Add the peas and enough water to cover and let it boil.

When the water drops, and the onion is cooked, add the sour cream and spices, mix well, leave it on the fire for a few more minutes, after which it can be served.


What is the exact amount of water used? & # 8230I don't know this process of suffocation

put a little water and cover the bowl with a lid. A little, that is, it does not have to cover the vegetables. Information about this stifling procedure can be found on other sites, possibly with videos.

Can peas in a jar be used? Baby 10 months, thank you!

Pea in a jar contains salt and / or sugar. Not recommended for children under 1 year. Now the new studies say not to offer food with added salt under 2 years. Therefore, it is best to choose fresh peas or frozen peas.

Hello! I tried to make this recipe, but unfortunately it is not clear enough whether the vegetables are boiled before, or added to the boiling water & what was boiling? Are you referring to onions? I apologize, but I didn't understand!

I smothered the finely chopped onion in water.
I then added diced carrots, peas and corn in boiling water.
After the vegetables boiled, I turned off the heat, and after 20 minutes I added the sour cream.
& # 8211 is very clearly explained - simmer the onion in water, over which add the rest of the vegetables and let it boil. Probably add a little more water if necessary, enough to boil.

Very good recipe. Thank you .

He winked at this soup and I tried it today. Mine came out green instead of yellow I don't know why. The girl was delighted, although she initially refused because of the color

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Step 1

Pea soup

Cut the leeks into rings and chop the celery root, onion and garlic. Saute peas, leeks, celery root, onion and garlic in hot oil. Add the soup and simmer for about 20 minutes. Add the sour cream and basil to the soup (keeping a few leaves for garnish) and process the mixture in the food processor, until it becomes a fine cream.

Season, to taste, with salt, ground black pepper and nutmeg. The soup is served in bowls, garnished with basil leaves.

Ingredients for the pea cream soup recipe

  • - 500 g frozen peas (if you have fresh, it's even better!)
  • - 2 medium-sized potatoes
  • - A quarter of celery
  • - A parsnip
  • - The esalota
  • - 500 ml chicken / veal soup. If you don't have it, it can be replaced with water or vegetable soup
  • - 50 g Butter
  • - 100 ml sweet cream
  • - A bunch of fresh mint
  • - Optional: good quality chili or olive oil with chili
  • - Optional: for decoration: prosciutto that will be browned in the oven (4 slices)

Total preparation time

& ndash Soup preparation: 30 minutes

Necessary tools

& ndash Sharp knife
& ndash A wooden or plastic bottom, as solid as possible
& ndash A medium pot (2.5-3 l)
& ndash Vertical blender / mixer
& ndash Fine sieve (optional)
& ndash Wooden / silicone spatula
& ndash If we make prosciutto: a small tray, baking paper, weights

Method of preparation

Step 1:
Peel the roots (shallots, celery, parsnips) and potatoes and cut them into small pieces.
Step 2:
Saute the roots in butter for about 5 minutes.
Step 3:
Add the soup and cook for about 15 minutes, until well softened.
Step 4:
Add the peas and cook according to the instructions on the package. If it is fresh peas, 5-10 minutes are enough (taste to find the ideal texture). In the last minute of cooking, add mint to release its flavor.
Step 5:
Pea is boiled in water or chicken / veal soup according to the instructions on the package. If it is fresh peas, 5-10 minutes are enough (taste to find the ideal texture). In the last minute of cooking, add mint to release its flavor.

Pea cream soup with parsnips, sour cream and potatoes

After the peas have boiled, strain the composition (DO NOT DISPOSE OF THE SOUP) and add it to the blender together with the sweet cream and 1 tablespoon of soup. Grind well until a puree results.

Step 7:
Pass through a sieve to remove any large debris. The goal is to get a puree as fine as possible. This stage is optional, but contributes to the aesthetics of the final result.
Step 7:
Thin with the soup in which they were all boiled to the desired consistency. To improve the taste and obtain a velvety texture, it can be left to boil for a few minutes on the fire, together with a cube of butter.

Stage 8 is optional and can be done in parallel:
The oven is preheated to 180-200 degrees.
The prosciutto is placed in the tray, between 2 pieces of baking paper. Add a set of weights on top (tart shapes, a few heavy spoons, etc.) to stay straight.
Put in the oven and check after 10-15 minutes to be crispy.
Remove the weights from the tray and allow to cool. Slices of prosciutto will be used to garnish the soup.

Useful advice

& ndash Do not use chicken soup from the sachet or cube. There are boxes of organic chicken soup in stores or you can easily prepare it yourself. Store in bags or boxes in the freezer, without any problems!
& ndash Fresh mint and dried mint have extremely different flavors. If you have dried mint, then the amount changes, use half a teaspoon, which you add together with the vegetables, when it is sautéed (being dry, it needs more time to release its flavor).
& ndash You can replace ham with Iberian Jamon.

The recipe and the pictures belong to Marius Giorgian Constantin and he participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 9.75.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Pea cream soup with parsnips, sour cream and potatoes

Ingredients for 10 servings of peas with tomato and turmeric sauce:

-2-3 carrot THIN

-salt, pepper, hot pepper or paprika, 1 bay leaf

-1 half teaspoon of turmeric (optional)

How to prepare the recipe for pea meal with tomato sauce and turmeric?

If you make the pea with some meat or sausage, first cut the meat and simmer it a little in oil, until lightly browned, then add diced onions, sliced ​​carrots and diced bell peppers or thin strips, as desired. Simmer, dripping a little water, until the onion is soft, then add the peas and fill with enough water to cover. Bring to a boil and check the peas. If it is boiled, add the broth or tomato juice and flour dissolved in cold water. It is ideal to strain the flour separately with water, so that it does not have lumps. Now add the spices to taste and let it boil for a few more minutes. Extinguish the fire, let it breathe for a few minutes, then add the chopped greens.

Greenery is not added immediately when it is boiling food, because it contains water-soluble vitamins (which dissolve in water) and is lost if put in boiling food. If the food cools for 10 minutes, the greens will retain some of their vitamins.

Ever since I discovered turmeric (Indian saffron or turmeric), I have fallen in love with it and use it in many dishes. It colors beautifully in yellow, the taste is almost imperceptible if used sparingly and is an excellent antioxidant and anticancer. & # 128578 I will write a more comprehensive article.

Tip: if you have basil, you can add 2 basil leaves at the end and the food will taste special.

In this way the pea is prepared with tomato sauce, regardless of whether it has meat or not. And the appearance is very beautiful with carrot slices, it contrasts nicely with peas and greens. & # 128578 I'm not talking about taste anymore, you better convince yourself after trying the recipe. & # 128578

Recipes with Gina Bradea & raquo Recipes & raquo Pea food with tomato and turmeric sauce (with or without meat)

How to prepare and brown meat for stew?

For a better taste and a deeper aroma, I usually brown certain meats before cooking them. The Maillard reaction (caramelization) increases their flavor! I cut the veal leg into pieces of approx. 2 x 3 cm (also 2 cm thick) and I placed them in a bowl with a tablespoon of oil. I massaged them well. Beef is a lean meat that needs fat. I haven't seasoned them yet. Salt and pepper come later.

I chose a pan with a thicker bottom and higher walls that I heated very well (without oil). I fried the meat in 2 rounds (so as not to crowd the pan) over high heat. After 3 minutes I turned the pieces on the back and sautéed them until lightly browned.

Then I took them out with a spatula into a bowl and set them aside. I continued with the second round similarly.

After removing the last round of meat from the pan, I reduced the flame under it and poured the glass of white wine. He made foams and defrosted the pan nicely with the pieces of meat stuck to it. Perfect! The alcohol evaporates and leaves behind the pleasant aroma of white wine.

Homemade pasta with peas, prosciutto and sour cream sauce

Boil the pasta according to the instructions on the package.

While the pasta is boiling, put the oil and butter in a pan over medium heat. After the butter has melted, add the onion and sauté until soft. Add the garlic and leave for another minute. Then put the prosciutto and cook for another minute. Put the peas, quench everything with wine and boil until it has evaporated. Add sour cream, salt and pepper and simmer until sour cream is reduced. If the pasta is not cooked yet, take the pan with the sauce off the heat until they are ready.

Drain the cooked pasta and place in a heat-resistant bowl. Put the sauce over the pasta, add the Parmesan and basil and mix. Garnish with basil leaves and serve hot.

450 g homemade pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
3/4 cup chopped onion
1 tablespoon chopped garlic
600 g prosciutto cut very finely
375 g thick cream
1/4 cup white wine
3/4 cup frozen peas
salt, freshly chopped black pepper
3/4 cana parmesan race
a few basil leaves

Laura's world

Pea food or rather peas with sour cream, with that I try to surprise you today. It's the only way I like to cook and eat peas. Plus it's my escape when I haven't cooked anything and I want to cook something fast.

Preserves of green peas it is opened, the existing juice is drained and then the peas are rinsed under running water. Place in a strainer and allow to drain.

Heat 2 tablespoons of heat in a pan olive oil and then add the finely chopped onion. When the onion has softened and become translucent, add the finely chopped garlic.

Mix for another 1 minute and then add the peas and the 300 ml of water. Salt and pepper and simmer over medium heat until the water has dropped by half.

Dissolve the starch in cold milk in a bowl and then add the fish sour cream and homogenizes. Reduce to a low flame on the pea and then add the sour cream mixture and mix completely again. Taste and if necessary add more salt.

From the moment when pea food it starts to boil, leave it for another 3 minutes, then turn it off and, if you prefer, you can add finely chopped parsley or dill.

Peas with sour cream can be served with any kind of steak, we served it with poultry liver fried.

Well, how is it? I was right? It may or may not be the fastest pea food?

And believe me, it's the most delicious pea recipe. Try it and convince yourself!

Pea soup with sour cream it is very easy to prepare. Here are the steps you need to follow:

1. Boil the vegetables until soft.

2. Discard the onions and mash the potatoes and put them back in the soup.

3. Rub the yolk with butter, cream and flour and pour into the pot.

4. Bring to a boil and add the dill.

5. Season with salt and turn off the heat.

It is recommended to serve with croutons a pea soup with sour cream. Pea soup with sour cream it is a tasty and very consistent food, enough to provide your child with lunch.

Baked potatoes with onions and peas

1 kg of potatoes, 1 onion, 1 can of green peas, 1 tablespoon curry, 2 tablespoons oil, 1 tablespoon salt, 1 cup vegetable juice or water.

Method of preparation

Peel a squash, grate it and slice it.

Potatoes, onions and peas are arranged in layers, in a heat-resistant dish.

In a bowl, mix the vegetable juice with a tablespoon of curry, oil and salt.

Pour the broth over the potatoes. Cover the dish and bake for 35-40 minutes at a temperature of 180 degrees C.


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