You can make soups, soups and other summer foods with baby peas

You can make soups, soups and other summer foods with baby peas

1. Expansion

Thin, light, creamy green peas go well with brushes, croutons or toast. Easy-to-prepare food would be an excellent and affordable option for hot weather and beyond.

Inputs drop-

Net green peas – 0.5 kg;
• Olive oil – to wear;
• Fresh cilantro – 3-4 branches;
• Fresh parsley – 3-4 branches;
• Fresh mint – 3 branches;
• Garlic – 2 cloves;
• Lemon juice – to dress;
• Salt – to taste;
• Grilled pepper mixture – to taste.

Cooking method;

• Transfer the peas to a mixing bowl;
• Wash with cinnamon, cilantro and parsley;
• Dry well;
• Pick leaves;
• Stick to peas;
• Peel the garlic;
• Random cutting;
• Addition to other ingredients;
• A mixture of salt and pepper;
• season with olive oil and lemon juice;
• Beat everything well until smooth;
• Place in a glass container by twisting;
• Store this spread in the refrigerator for no more than three days, close the lid tightly.

2. Soft

On a hot summer day, you will want to maintain a simple and nutritious soft and nutritious skin made from peas, cinnamon, spinach, lemon juice and cucumber.

Inputs drop-

• young peas – 1.5 cups;
• Purified water or vegetable soup – 1-1.5 cups (you can adjust the amount of liquid depending on the amount of drink);
• Fresh pumpkin long – 1 piece;
• Fresh celery – 5-6 branches;
• Fresh mint – 2-3 branches;
• Lemon juice – to taste;
• Young spinach – 1 small bunch;
• Salt – to taste;
• Ground black pepper – to taste.

Cooking method;

• Put peas in a blender;
• Wash spinach thoroughly under cold water;
• Throw it in a jar and allow excess liquid to drain;
• Wash pumpkins;
• Cut into cubes;
• Add to peas;
• Wash with mint and celery;
• dry;
• Pick leaves;
• Send it to the melting pot;
• Then add randomly chopped spinach;
• to taste with lemon juice;
• salt and pepper;
• Pour a little purified water;
• Kill until soft;
• Add more water, salt and pepper to taste if necessary;
• Pour into glasses;
• Send to the refrigerator for half an hour;
• Serve with a slice of lemon.

3. Soup

Another option for the summer menu is young pea cream soup. The dish is very soft with a rich aroma of herbs and spices.

Inputs drop-

• Vegetable soup from the cube – 1-1.5 cups;
• Peas peas – 2 cups;
• small zucchini – 1 piece;
• Medium-sized mushrooms – 5-6 pieces;
• Green onions – 2-3 feathers;
• Fresh parsley – 2-3 branches;
• Fresh Dewich – 2-3 branches;
• Fresh cilantro – 2-3 branches;
• Salt – to taste;
• Pepper mix – to taste;
• Hard cheese – to serve;
• Medium-fat cream – to serve;
• Olive oil – to taste.

Cooking method;

• Wash the zucchini;
• Cut into small cubes;
• Grease for two to three minutes in a little olive oil;
• Add chopped mushrooms;
• mixing;
• Cook for five minutes;
• After pouring finely chopped green onions;
• light salt and pepper;
• Cook for one or two minutes;
• Cool to room temperature;
• Put most vegetables into a mixing bowl with peas;
• Add chopped cilantro, parsley and dill;
• Put everything in perspective;
• Add fresh vegetable broth (depending on the package you want);
• Hit again;
• Pour the soup into bowls;
• Place fried mushrooms on top with zucchini;
• Sprinkle with grated cheese;
• Add frozen cream if desired.

4. Salad

Vegetable salads are good because they help to satisfy hunger without overloading the body in the heat.

Inputs drop-

• young peas – 0.5 cups;
• Medium-sized dense tomatoes – 2-3 pcs;
• Pork cheese – 1 stick;
• Fresh pumpkin long – 1 piece;
• Green onions – 2-3 feathers;
• Fresh parsley – 3-4 tablets;
• Fresh cilantro – 2-3 branches;
• Salt – to taste;
• Red ground pepper – to taste;
• Olive oil – to wear;
• Fresh mint – 2 branches.

Cooking method;

• Wash the pumpkin;
• Cut medium-sized cubes;
• Place in a bowl;
• Wash tomatoes;
• Cut into small cubes;
• Add to Cucumbers;
• Pour the peas;
• Wash green onions, cilantro, parsley and mint;
• dry;
• Cut into small pieces;
• Add to a bowl with the remaining ingredients;
• Cheese sliced ​​into small cubes;
• Addition to vegetables;
• during olive oil;
• Add salt and pepper to taste;
• Stir and let the salad soak for five to seven minutes;
• After serving with croutons, toast or crackers.

5. Pasta

There is nothing easier than making pasta. And if you add young peas and a piece of ham to them, the mega will be satisfying, attractive and delicious.

Inputs drop-

• Pasta – 1 pack (250 g);
• Peas green peas – 1 cup;
• Ham – 200 g;
• Medium-fat cream – 0.5 cups;
• Fresh mint – 3-4 branches;
• Fresh cilantro – 1 small bunch;
• Salt – to taste;
• Red ground pepper – to taste;
• Hard cheese – to serve.

Cooking method;

• Boil macaroni in a little salted water until tender, according to the general instructions;
• Throw it in a tin and let it cool;
• Place the peas in a deep deep frying pan;
• Pour the cream;
• Boil for two or three minutes;
• Add salt and ground pepper to taste;
• Wash with cinnamon and cilantro;
• dry;
• Cut into small pieces;
• Add to peas;
• Spend five or six minutes;
• After adding pasta;
• Cook for two more minutes;
• Prepare pasta on plates;
• with a cut cam on top;
• Sprinkle with fried cheese and serve.

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