Slow cooked pea soup with feta cheese Kitfort KT 2010

Category: First meal
Slow cooked pea soup with feta cheese Kitfort KT 2010

Ingredients

Peas yellow, halved 1 glass
Water, or broth 4 glasses
Dried mix of vegetables (pepper, celery, onion, tomato) 1 handful
Salt, pepper, feta cheese taste
Fresh greens taste

Cooking method

  • 1 cup yellow split peas
  • a handful of dry vegetables
  • 4 glasses of water
  • I did not soak the peas in halves, shelled, but only washed them from dust in a colander and let the water be dug out.
  • I cooked at MAX, 5.5 hours until the peas were completely boiled in mashed potatoes, leaving a very small gap under the lid for steam to escape and to pacify the pea foam.
  • Salted and pepper the finished soup, added greens and feta cheese.
  • Sometimes, instead of cheese, I add processed cheese to the finished soup and stir until it is completely dissolved.
  • PS whole yellow peas require soaking, because of this extra fuss, I do not buy them, but the halves can be cooked immediately, just rinse them from dust, pour cold water on a 1: 4 scale and cook immediately.

The dish is designed for

2 servings

Time for preparing:

5-5.5 hours

Cooking program:

MAX

Note

I use this soup with different dressings so as not to become boring, sometimes with cheese, sometimes with frying + pieces of chicken, or fried bacon, or something smoked.
That is, I boiled peas for myself, made a different dressing each time, mixed it in portions, warmed it up, here you have the winter variety on the table.

Deana
Bookmark unambiguously!
brendabaker
Deana,
Dina, pea soup with potato chips instead of croutons is so delicious

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