Mashed pea soup with smoked meats
Composition / ingredients
6
servings:
Cooking method
Soak the peas for two hours, ideally overnight. During this time, the peas will swell well and it will not need to be cooked for a long time. If there is no time to soak the peas, then cook it for an hour on low heat. Then add to the peas peeled and cut into pieces potatoes, carrots and onions, and whole smoked breast. After twenty minutes, remove the breast from the soup, cook the vegetables for another twenty minutes. Add salt and pepper to taste. Cook for another fifteen minutes on low heat. Remove from the heat. With a blender, we break the vegetable mass into puree. We serve the soup-puree in portions with smoked chicken meat cut into pieces, crackers and fresh parsley. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried green peas, unboiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Cream crackers - 414 kcal/100g
- Wheat crackers - 331 kcal/100g
- Crackers - 331 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Smoked chicken - 117 kcal/100g
