Soup with green peas and eggs is a godsend for those who need to quickly cook a delicious first course. Its advantages do not end there: firstly, very few simple ingredients will be required, secondly, it is light and useful, and thirdly, both children and adults really like it. Now let's move on to cooking recipes.
Spring soup with green peas and eggs
What do you need:
- liter of chicken stock cooked with spices;
- half a carrot;
- two potatoes;
- half an onion (you can take a piece of leek);
- two eggs;
- half a can of canned peas;
- dill and parsley.
How to cook soup:
- Chop the onion with a knife, chop the carrots or grate.
- Passage them in a pan with sunflower oil.
- Cut potatoes into small cubes and send to boiling chicken broth.
- Cook until half-cooked potatoes, put carrots with onions.
- Slice boiled eggs.
- At the very end of cooking, put peas in the soup along with the liquid from the can and chopped eggs.
- Season to taste and cook for a few more minutes.
Before serving, you can add a little butter or sour cream to the soup with canned green peas and eggs, but this is not necessary. Pour the dishes on plates and sprinkle with chopped herbs.
Rice Recipe
What do you need:
- five tablespoons of rice;
- three to four eggs;
- 400 g of potatoes;
- one onion;
- can of peas;
- one carrot;
- spice.
How to cook soup:
- Cut the potatoes into blocks.
- Boil water in a saucepan and put potatoes. After boiling, let it boil for two minutes.
- Pour rice into the soup when it boils, toss the bay leaf, pepper and add salt. Cook until rice is completely cooked - 10 to 15 minutes.
- Chop onion, grate carrots, fry in a pan in sunflower oil.
- Boil hard-boiled eggs, cool, peel and chop.
- Add fried onions and carrots to the finished rice. As soon as it boils, put salt if necessary, then put peas and eggs, chopped or grated.
Soup with green peas and egg served with fresh herbs.
Chicken soup
What do you need:
- three liters of water;
- three to four potato tubers;
- one chicken leg;
- one carrot;
- one onion;
- can of peas;
- three to four eggs;
- spice.
How to cook:
- Rinse the leg, put in the pan, pour cold water into it and send to the stove. When it boils, make the fire minimal and continue cooking for about one hour, not forgetting to descale.
- Remove the chicken from the broth, allow to cool and cut the meat into small pieces.
- While the ham is cooked, the following foods are prepared.
- Peel potatoes, cut into cubes or whetstones.
- Grate carrots, chop onions, fry in sunflower oil until a slightly golden hue.
- Boil hard boiled eggs. When they have cooled, peel, chop.
- Put potatoes in a boiling broth, cook for ten minutes and add a frying of onions and carrots. Cook another 8-10 minutes.
- Send pieces of chicken, chopped eggs and peas to the soup along with the liquid from the can. Pepper and salt to taste to taste.
- Cook for another five minutes, then remove from the stove.
- The soup should be infused under the lid for 10-15 minutes.
Chicken soup with green peas and egg served with greens. You can put a small spoonful of sour cream in a plate.
Summer vegetable soup
A very light summer dish is obtained from seasonal vegetables: green peas, onion feathers, shooters of garlic, carrots.
What do you need:
- a handful of fresh green peas;
- two to three pieces of potatoes;
- two to three carrots;
- one onion;
- arrows of garlic;
- a bunch of green onions;
- one or two eggs;
- spice.
If desired, you can put dried herbs: basil or sage.
It will take no more than 20 minutes to make a light soup with green peas and an egg.
How to cook:
- Finely chop the arrows of garlic.
- Peel and chop the potatoes, carrots - in half circles, onions in small cubes.
- Pour two liters of water into the pan, put on fire, wait until it boils.
- Put onion, several arrows of garlic, potatoes, carrots in boiling water.
- As soon as it boils, salt, toss the lavrushka, pepper, dried basil or sage and cook for five minutes.
- Put a handful of green peas, after a couple of minutes chopped green onions, pour raw eggs in a few seconds and mix quickly.
- Bring to a boil, turn off the gas, leave the soup under the lid for three minutes.
Summer vegetable soup with green peas and an egg should be eaten immediately while it is fresh.