Lean pea puree soup

The dish can be prepared in two types: lean and meat. In the second case, meat products, smoked meats are introduced into the base, which give the soup additional satiety and aroma.

Ingredients

• water 1.5 l
• carrots 1 pc.
• parsley (root) 1/2 pc.
• celery (root) 1/8 pc.
• peas 1 cup
• onion 1 head
• vegetable oil 2 tbsp. l.
• ground coriander
• dill
• salt

Directions

1. Soak dried peas in cold water for five hours or overnight. Peel the celery and parsley roots and cut into strips. Peas can be boiled in the same water in which they were soaked, or replaced with fresh ones. Add chopped parsley and celery. Bring the mixture to a boil, reduce heat, do not salt.
2. Cook until the peas are tender, about an hour and a half. Peel the onions and carrots, cut the onions into cubes or segments, grate the carrots. Fry both vegetables in vegetable oil, stir, make sure not to burn.
3. Transfer the frying to the soup almost when ready, cook everything together for 5 minutes. Cool the dish a little, beat in mashed potatoes with a blender. Pour into a saucepan, season with salt to taste, bring to a boil and remove from heat. Pour lean pea puree soup into bowls, sprinkle with ground coriander, dill and serve.