Do tomatoes in pea soup? Lean pea soup with tomato paste. How to cook pea soup
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Honestly, I am not a special puree soup, especially pea puree soup. However, among those there are exceptions forcing, of course, reflect on this exclusivity. Like, why? Not sure that the cooking has something in common with the categories of historical materialism, although some structural parallels between the cooking and the divanctural philosophy of Marx can be addressed. In relation, of course, to the soup-puree. This is a basis and superstructure, for example. Then exactly everything becomes in place. And, I must say, it becomes good. How, why and why - we'll figure it out along the course of the case, having as a basis the basis of the famous Middle Eastern snack called Hummus - the peas of the Nut, which, as is known, is poured for hummus. And as a superstructure - what is perfectly combined with this in any hypostasis.
Here is what we take for the novel (pea) soup puree (3-4 servings):
1. 200-250 grams (with a dry form) of chickpea. It, of course, can be replaced by the usual pea, but in the knot, where as a more pronounced taste.
2. Three or four middle bow heads, that is, about 400 grams.
3. 3-4 Stem of Cherry Celery - Conventional Vegetable Supermarkets or Vegetable Stores.
4. Four-five ripe tomatoes (about 400 grams), or - 250 grams of chopped tomatoes, canned in its own juice.
5. One Salted Board Cucumber
6. 50-70 grams of vegetable oil
7. Salt, fresh black pepper to taste
For toast, accompanied by which the dish is especially good (prepare them better in the oven):
Three or four slices of anyone you like, bread
One bulbs
100 grams of grated cheese
Several drops of olive oil
If you are used (which is best), it is necessary to take care of its preparation. Ideal - on the eve of the preparation of soup, so that the cooking process itself is not particularly tightened. Nut, which is usually sold in a dry form, will not work with the screwdriver to the desired condition, without giving him to mock for several hours. Therefore, it should be done on the eve: Dry nuts rinse in several waters, remove the abandoned peas and fine garbage, pour with warm water with a very good stock, because the nut is greatly increased in volumes, and be sure to interfere with 1-2 teaspoons of food soda. This is quite the usual reception, regardless of which stiffness of the water in which the NUT is soaked, and this technique has a beneficial effect at the boards of pea. Another thing is that a few hours later (as a rule, 8-10), the extensive nuts necessarily need to rinse well in running water so that there are no traces of soda, and only after that healing it into the pan in which soup will be preparing. Ordinary peas, if used, it is also desirable to soak (but without using soda) at least within an hour.
Further - just. The cold water prepared with cold water in such a way that the water is above the pea by 2-3 centimeters. Yet, ultimately, we are going to get soup soup, and this or that amount of water acts as if the regulator of its consistency. The lack of moisture, understandable, will lead to an excessive delicate of soup, bust - will make it too liquid. The parameter of the amount of water, of course, approximate, taking into account the loss of moisture during the cooking of pea, but the lack of water in the extreme case can be filled at the final stage of the preparation of soup, and if they suddenly there will be a bust, merge "superfluous" - not the best outcome of this bit. After all, by itself, "broth", formed by the head, is already a kind of value with such a scanty set of products. Excess water, understandable, will affect the concentration of this "broth". 
However, we will not be about sad. We will put a saucepan with peas on the stove, bring to a boil, we will remove the foam, as the inevitable satellite during the cooking of chickpeas and leave to be boiled under the covered cap with a very moderate boil, nothing more in the peas is not adding. Even salt. While pea is boiled (usually it takes 20-25 minutes) to refuel to the soup.
To begin with a slightly warm up in a pan 50-70 grams of vegetable oil. Good vegetable oil.
Sprusely on it three or four heads thinly sliced \u200b\u200bonions. Yes, right, when cooking soup "Caliber" cutting products, since they will still be purricated, as a rule, it does not matter. But in this case, in relation to Luke, I would make an exception to the rules. In the process of the Passerovka, it is very important that the onions can be caramelized, change its properties and taste for the better, so it should be chopped either thinner or smaller.
A arbitrary sliced \u200b\u200bsalty cucumber will add an arbitrary sliced \u200b\u200bsalty cucumber, marching first of all that the nuts are well friends with sour. More precisely, it combines well with it if you take the presence of lemon in humus or in Harira. We continue the PASSERIC for a few minutes, stirring intensively and not allowing the slightest burning or "toasting".
Now - arbitrarily chopped celery sweets to diversify a bouquet of the future soup and give it some oriental piquancy.
Behind the celery (can be directly immediately, only mixing celery with other vegetables) - either hungry-shaped finely chopped tomatoes, or - canned in their own juice, but also scheduling and crushed.
"The moment of truth", when tomatoes are added to other vegetables and are mixed with them, lies in caramelization, that is, in changing the properties and taste qualities of the tomatoes themselves. In other words, in the course of this case - that is, with a slightly elevated temperature under the frying pan, with the subsequent stirring, you need to catch this line when tomatoes, the juice of which has already been almost evaporated, they have become slightly pressed, but in no case to burn. Then this desired caramelization occurs, and refueling, you can say ready. The pan can be removed from the stove.
Let's go back to the head, which, with a moderate boiling of water under the covered lid, usually comes to readiness for 20-25 minutes, if it is soaked as described above.
The readiness of the head check easily, taking the pea and slightly giving it with his fingers. Conditional nuts, as a rule, is easily flattened under the pressure of the fingers. If this does not happen, it must be chewed yet - until the readiness, the parameter of which, I think, is understandable. Two or three tablespoons of the finished chickpea should be postponed on a separate plate - it will be useful for decorating the dish.
In the "broth" with a ready-made zero, we introduce the prepared gas station, mix and give moderately kill 10 minutes.
The pan, where the refueling was preparing is preferably degassed with either a small amount of wine, or a scoop of the chick-like broth, a slightly heated in the pan and dissolving in wine or in the broth everything that failed to scrape directly into the soup. The opponents (for one reason or another) alcohol remind you that the wine ceases to be alcohol, since the alcohol is destroyed, and the wine turns into a kind of likeness not the worst seasoning to the dish. The contents of the frying pan, understandable, add to the soup.
... And on top - a little bit of any grated cheese, sending toasts to heated to 180 degrees the oven for minutes by 7-10 - until cheese is shred.
Finally, it's time to return to the soup, which after adding a refueling moderately the reacted reached 10-15 minutes. We will remove the sample from it, turn it on the salt, add fresh-headed black pepper to the taste and with the help of a blender turn it into a puree to absolutely silky consistency. Let's cover the lid and leave to appear, not forgetting to remove the toasts out of the oven.
In a portion plate, decorate the soup soup with a few pendant peas of the chickpeas, if there are sesame grains and chopped greens, whip good olive oil, dipping chopped toasts in puree. In frozen cold weather, this soup warms well and instantly quenches his hunger. And in general, it is good in all articles, like any other chopped soup. It is difficult to limit ourselves to one plate!
Lovers of bean dishes will like soup with peas and tomatoes. What do you need? Chicken broth, peas of any kind, tomatoes. Simple and tasty recipe.
Ingredients:
Preparation of pea soup
Peas are soaked for 3 hours in cold water for swelling and faster cooking of the product.
Prepare chicken broth. To do this, pour chicken products with cold water, bring to a boil, do not forget to remove the foam. After boiling, keep on fire until about 10 minutes, then put salt, pepper, laurel and turn off.
Fry on the vegetable oil onion, sliced \u200b\u200bwith small cubes, tomato.
In the broth, add clumsy peas. I bring to a boil and cook before softening. 5 minutes before the readiness, we put a roaster of onion and tomato, you can try again and make it up to taste, we also add fine-dry garlic.
We assign to the edge of the plate for 10 minutes, which would be blown. We serve with white krutones and decorate the greens.
Here is an interesting video recipe of pea soup with bacon
Koloti peas - 2 glasses (500 gr.).
Potatoes - 300 gr. (~ 2 large or 4 medium potatoes).
On the onion - 2 small bulbs.
Carrot - 50 gr. (1 small carrot).
Tomatoes - 250 gr. (~ 2 Tomato Wed Size).
Sweet pepper - 150 gr. (1 medium-sized pod).
A sharp pen - 1 small pod.
Garlic - 3 large teeth.
Greens of dill - to taste.
Laurel leaf.
Cinnamon hammer - ½ h. Spoons.
Salt to taste.
Water - 3 liters.
1. Potatoes, one bully and carrot clean and wash well. Wash the second bulb well along with the husk. Sweet and sharp pen clear from seeds and wash. Leeks and tomatoes are thoroughly rinsed. 
2. Wash peas, pour water, put a crude bulb and put on fire. Cook from the moment of boiling by about 1 hour, periodically removing the resulting foam. 
3. While peas prepared vegetables for soup:
Potatoes cut into cubes.
Purified bulb cut into cubes. Onions sometimes - half rings.
Carrot cut into straws. Cut tomatoes, quivel, remove the skin and cut into cubes.
Sweet pepper chopped by storage.
Garlic, greens, sharp pen - crushing.
4. On the vegetable oil to the transparency to pass onions, add leeks to it and put out a little. 
5. Add tomatoes to Luka and put out everything together before turning the tomatoes in Cashitz. 
6. An hour after boiling peas, pull out the bulb from the broth and put carrots and potatoes into the broth. Boil. 
6. As soon as the soup boils, add frodes from tomatoes and onions, put sweet and sharp peppers, garlic and greens. Bring to a boil and tomorrow for about 5 minutes. 
7. At the end to salute, add a bay leaf and cinnamon and tomorrow for another 3 minutes. 
Bon Appetit!
Before cooking, you need to soak peas in cool water, usually do it in the night. Then rinse well. But this is optional. There is a small trick: so that the peas are faster than scattering, you can still cook it in a microwave oven. Thus, you shortize the cooking time on the stove.
Fill peas with water so that it is completely covered and boil in a microwave for about 20 minutes. The dishes in which peas will be boiled, should be deep, since during cooking it gives a rich foam.
If you have soaked peas overnight, then in the morning you can already begin cooking soup.
Wash peas put in a saucepan, pour 2-2.5 liters of water. After boiling, remove the foam that was formed, cover the lid and boil the peas to the degree of readiness that will suit you. It usually takes 1 - 1.5 hours.
Lenten pea soup will be more satisfying if you prepare more starchy vegetables. So, clean the potatoes, carrots, garlic and onions. Potatoes apply and add to a saucepan with peas.
An important addition: Pea dishes are solid only after final cooking, otherwise peas may not be powered.
In a frying pan heat vegetable oil. Garlic cloves cut in half. Fry them on preheated oil until goldenness. Get garlic from a frying pan. He will no longer need.
On this garlic oil, fry the chopped onions before transparency. Carrot is large and add to Luka. Once carrots and onions are frying, put a tomato paste, mix well and turn off the fire.
As soon as peas and potatoes are welded, add to the soup roasting. Now you can escape and pepper soup, as well as if you wish to season with any favorite spices.
It is still necessary a little more, 5 minutes, bother soup on slow fire. After turning off the fire, add the chopped greens.
Lean pea soup is ready!
