avg —
Pea soup with chicken (classic recipe)
Instructions
Thoroughly rinse all the vegetables and greens under running tap water. Peel the onion and remove the seeds from the bell pepper. Peel the carrot. We will use chicken fillet in our work, and two pieces will be just enough.
Wash the dry peas until the water runs clear. Place them in a thick-bottomed pot of a suitable volume (ours is 2.5 litres). Pour in purified (filtered) water. Set it to cook, adjusting the heat to between medium and low.
Rinse the chicken meat thoroughly under running water too. Cut it up in any convenient way, the pieces can be completely arbitrary.
Add it to the boiling contents of the pot. Add salt.
Finely chop the carrot (into sticks, for example), and chop the onion into small cubes.
Chop the bell pepper as you like.
Cut the celery into cubes. Note that this ingredient is not mandatory in the recipe, but it beautifully sets off and harmoniously emphasises the flavour, and you are sure to notice it in the finished dish.
In a convenient frying pan, heat the required amount of vegetable oil and add all the chopped vegetables. Leave them to sauté until soft for about 10-15 minutes.
Peel the potatoes. Cut them into small cubes with a sharp knife.
Add the potatoes to the pot.
Everything cooks together for about 45 minutes (this is the optimal cooking time if the peas were not soaked beforehand). Then add the sautéed vegetables and give the soup another 10 minutes to cook.
The pea soup with chicken made to the classic recipe is ready, and we will pour it straight away into deep bowls. Sprinkle the piping-hot surface of the soup with finely chopped greens (we used fresh green onion feathers and a fragrant sprig of basil). All that is left is to invite your favourite tasters to the table and have a taste. Bon appetit!
- Comment
or post as a guest
Be the first to comment.
