Which peas to choose to quickly cook soup

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Pea soup is delicious when the peas are completely dissolves in it. This is a healthy dish, which contains a large amount of protein, minerals (potassium, magnesium, iodine, iron, phosphorus), vitamins (A, C, E, PP, B). Pea soup improves intestinal peristalsis and is a preventive measure against diseases of the gastrointestinal tract. It is prepared in many national cuisines of the world. In order for the soup to turn out tasty, you need to choose the right peas.

Which peas are needed for the soup

There are two types of peas – whole ground and chopped. The second grade boils faster. In the process of cooking, it acquires a mushy consistency, which is ideal for puree soup.

Whole peas can also be taken for cooking, but there is a downside – it takes longer to cook. The plus is different. As long as it is cooked in the soup, there is no need to stir the pot and constantly stir it with a spoon. Whole peas are less likely to settle to the bottom in a lump and try to burn.

The color of peas is yellow and green. They differ both in cooking time and taste. Green peas cook faster and have a sweet taste. In addition, the soup from the green type of groats is more delicate. Choose what suits you better, or just cook the soup from the peas you already have.