Pea soup has become a frequent guest in our kitchen. And no wonder! It is very satisfying, very rich, and how fragrant! It is difficult to refuse it, the more it prepares - it couldn't be easier!
Today I will be making pea soup with smoked chicken wings. One of my work acquaintances once boasted about the soup that his wife had prepared for him (also, by the way, pea soup!), And out of purely professional interest I asked what she was cooking the broth on. It turned out to be smoked chicken. And I thought, why not ?!
Both smoked ribs and chicken are probably smoked in the same smokehouse, only there is so little meat in the ribs, and they are more expensive. Here, I decided to try. And I was very pleased with the result!
I bought smoked chicken wings, my children immediately attacked them, almost half ate them just like that, only four were saved. But this amount, by the way, was enough to make the broth rich.
So, read my recipe, study the cooking photos.
For a 3-liter pot of soup, we need:
- smoked chicken wings - 4 pieces
- potatoes - 3 pieces
- split yellow peas - 1 glass
- carrots - 1 piece
- onions - 1 piece
- bell pepper sweet - 3 pieces of different colors (half each)
- tomatoes - 2 pieces
- vegetable oil - for frying
- salt, bay leaf, black peppercorns, herbs - to taste
I first thoroughly washed the smoked chicken wings, then poured cold water and cooked for about half an hour:
Then she took it out on a plate with a slotted spoon:
When they cooled down a little, I butchered them:
I left only the very edges of the wings, there is nothing to clean there, and then it will be possible to gnaw them with great pleasure (who loves, of course).
The meat really turned out to be enough, and in itself it is very juicy and tasty.
Now we peel the potatoes, cut them into thin cubes (I generally like it better when the vegetables in the soup are cut more finely and preferably equally):
We throw the potatoes into the broth, cook for twenty minutes.
Washed yellow split peas follow. It does not require pre-soaking, but I still kept it in warm water for about five minutes, purely out of courtesy:
We must pay tribute to him: the water in which he was, remained almost transparent. Boil such peas for about the same as potatoes, fifteen to twenty minutes.
During this time, we make a vegetable dressing. Today, in addition to onions and carrots, sweet bell peppers and tomatoes will participate in it. I thought, it's summer, stop thinking about meat, it's time to enjoy vegetables!
I cut the carrots into thin shavings, the onion in half rings:
Today I have a large selection of peppers, I cooked red, green and yellow, I use, of course, not all, but only their halves. I washed it, cleaned it of seeds, and also tried to cut it as thin as possible:
Finally, I prepared the tomatoes in the same way.
Now, in a frying pan preheated with vegetable oil, I fry our vegetables in turn: first, onions and carrots:
Then I send peppers to them:
And at the very end I throw the tomatoes:
They are juicy enough, will prevent the vegetables from burning and eliminate the need to add extra oil.
The vegetables are stewed together for about ten minutes, and then they cheerfully go to the potatoes and peas to get acquainted. We also send chicken meat to them:
It remains only to salt the soup (if necessary, the broth is already salted enough due to the smoked wings), add bay leaves and black peppercorns, sprinkle with herbs and close the lid, allow a little rest before serving.
Here's what an elegant pea soup with smoked chicken wings we got. See what a play of colors here! This soup is a hundred times tastier!
And the meat was quite enough. In short, the summer version of the pea soup did not disappoint! Try it!
More pea soup recipes:
Pea soup with smoked ribs and smoked meats
Pea soup with smoked meat is, of course, a classic, and probably everyone knows that it is the most delicious when it is cooked on smoked ribs. Today I cooked it for my beloved son-in-law. I specifically went to the store for smoked pork ribs and peas. I bought more brisket and hunting sausages, but all in order. Read my detailed recipe and see 14 photos.
