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Pea Soup with Salmon Rolls

The pea soup with salmon rolls is ideal as a starter is inexpensive and quick, and easy to prepare. Dinner should always consist of at least three courses. It is often more difficult to find a suitable and tasty starter than a main course. The pea soup with salmon rolls is a timeless starter and impresses with its simplicity and taste. Therefore, they are ideal as a local starter dish to serve with almost any local main course. Due to its simplicity, it is good, cheap, quick to cook, and also suitable for beginners.

Ingredients for 4 persons

– 300g young peas (frozen)
– 50 ml of white wine
– 100 g smoked salmon
– 200g cream
– 50g pine nuts
– 1 medium onion
– 1/8 liter of vegetable broth
– Table horseradish
– Salt
– Cayenne pepper
– Nutmeg
– chives

Preparation of the pea soup

As a first step, peel the onion and cut it into small cubes. Then heat some oil or frying fat in a saucepan and add the onion pieces until they are translucent. Next, stir about a teaspoon of vegetable stock into 1/8 liter of warm water and add it to the onions in the pot. Let the whole thing boil up briefly and add the young peas, let it boil up again briefly, and then add half the cream. It is important that you take the pot off the stove and puree the amount well. Then add the white wine and boil the mixture again. Then add the rest of the cream and season with salt, cayenne pepper, and nutmeg to taste. If you don’t like it that spicy, you can use regular pepper instead of cayenne pepper.
To round it all off, heat some oil in a pan and roast the pine nuts, which you then add to the soup.

Preparation of the salmon rolls

Cut the salmon into strips depending on how big you want your rolls to be. It is advisable to choose the size of the rolls in appetizer size since you do not need any additional cutlery to cut the rolls afterward. Spread a thin layer of horseradish on the salmon strips and roll them into a roll. To give the whole thing a hold, tie the rolls together with the chives.

Useful additional knowledge

It is best to serve the soup in a preheated deep plate or cup, as the soup cools down quickly. You should also serve the salmon rolls on the edge of the plate or on an extra plate, as if you put them in the soup, they can fall apart more quickly and the horseradish can drown out the taste of the soup.

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Food

Pea Soup with Sausages or Pork Neck

Especially in the cold season, people like hearty soups and stews. The classic pea soup fits perfectly here. A simple recipe that can also taste really good with small, sophisticated modifications. Whether as a starter or a complete meal, a classic pea soup takes some time but is not very time-consuming and still very tasty.

Ingredients for 4-6 people

  • 400 g dried unpeeled green peas
  • 1 spring onion or regular onion
  • 1 – 2 bunches of soup greens (carrot, celery, leek)
  • 600 g potatoes (preferably floury)
  • 6 Viennese sausages or 600 g Kasslernecken

  • ½ bunch parsley
  • ½ tsp dried marjoram
  • 1-2 tbsp clear broth
  • 1 bay leaf
  • 1 tbsp oil
  • 1 – 2 fine unboiled sausages (approx. 200 g)
  • 2 slices of toast bread
  • 1-2 tbsp butter
  • salt, pepper, and sugar

Side dishes

Hearty farmhouse bread or rye rolls

Preparation or preparation

  1. Wash the peas and soak them in 1 liter of cold water overnight.
  2. Clean the spring onion and cut it into small, fine rings (cut the onion into small pieces). Clean, wash and chop the soup greens. Peel the potatoes, wash and cut them into small cubes. Wash meat and parsley.
  3. Boil the peas together with the soaking water, 1 l water, broth, bay leaves, spring onions or onions, half each of the vegetables, potatoes, and parsley, and add the marjoram completely.
  4. Now add the Kasseler and let it simmer covered for about 2 – 2 ½ hours. Take the Kasseler out of the soup after about 1 ½ hour and let the other ingredients continue to simmer.
  5. If you want to use wieners as a meat garnish, simply add the sausages to the 15 simmer.
  6. After another 30 minutes, add the potatoes that were previously laid out separately and the remaining vegetables to the soup and let them cook.
  7. Heat the oil. Press the meat mixture from the bratwurst into small dumplings in the hot oil. Fry well on all sides for about 5 minutes, then remove. Dice the toast. Heat the butter in the frying fat and toast the toast in it until golden brown. Take out and set aside.
  8. Finely chop the remaining parsley. Season the soup with 1 pinch of sugar, salt, and pepper. Remove the Kassler from the bone and dice. Add the meatballs to the soup and serve.
  9. Scatter the bread cubes and parsley on top.

Useful additional knowledge

If you want to go faster, you can also use frozen peas, which saves you from having to soak them. If you don’t like Kassler or bratwurst, you can also vary it with wieners or meat sausage or, of course, you can enjoy the soup without any meat at all. And if you don’t like it so chunky, puree the soup and then add meat or sausages. For a quick version, you can also replace the soup vegetables with frozen soup vegetables. A dab of sour cream or crème fraîche gives the dish a finer note. As with almost all hearty soups, the same applies to the classic pea soup: it usually tastes better warmed up!

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Pea Milk: Instructions and Things to Know About Milk Substitutes

An exciting vegan trend is “pea milk”: The vegan milk substitute is gluten-free, lactose-free and uses less water in production. But how sustainable is the alternative really?

Milk substitutes for people with food allergies or vegan lifestyles are made from a variety of plants: soy, almonds, hemp, rice, oats and some other grains and nuts. But another alternative has been conquering the market for a number of years: pea milk.

Pea milk: what is it actually?

The milk alternative is therefore a highly processed product made from many, albeit organically produced, ingredients. Pure pea milk (original or original without sugar) is a creamy, white or yellow liquid that looks and tastes almost like cow’s milk. And thanks to the peas, it’s relatively sweet even without the added sugar.

The vegan milk substitute made from peas is free of lactose, gluten, soy, nuts and GMOs, contains no milk protein or and, according to Ripple, can help reduce the ecological footprint through sustainable production.

Pea milk as a milk substitute: the nutritional values

When it comes to nutritional values, pea milk clearly trumps, not least thanks to the many added substances. With a protein content of 8 grams per 240 ml for Ripple Milk, 8 grams per 250 ml for Princess and the Pea, the vegan milk substitute contains about as much protein per liter as cow’s milk (3-3.4 grams per 100 ml).

In the unsweetened version, however, milk from peas only has 70 kcal per glass, while low-fat milk has around 86 kcal. However, the sweetened variant already has 100 kcal, vanilla 130 (unsweetened 80) and chocolate 150 kcal. That’s a lot compared to other milk alternatives, but they contain far less protein and calcium.

Make pea milk yourself: this is how it works

The preparation of pea milk is similar to that of other plant drinks. You need for this:

100 g yellow split peas
500 ml water plus water for soaking
optionally 5 dates or 10 ml liquid stevia to sweeten
Then you do the following:

Soak the split peas in enough water overnight.
Rinse them off with fresh water the next day.
Place the soaked peas in a blender with 1/2 cup of fresh tap water. You can now add dates or stevia for more sweetness. Blend everything until you get a homogeneous mass.
Filter the pea drink through a nut milk bag or a fine cloth.
Store the liquid in the refrigerator. If deposits form, simply shake the pea milk again.
Note: The homemade pea drink tastes different than the commercial products as it is much less processed. Therefore, test with a smaller amount to see if you like the pea milk.

Pea milk and other plant-based milks

By the way: According to EU legislation, suppliers are not allowed to speak of “pea milk” because the term “milk” is reserved for animal milk from cows, sheep, goats or horses. In German trade, the milk substitute is therefore referred to as a pea drink or pea drink. But that only applies to manufacturers: In this article, we use the term “pea milk” as it is used by normal consumers.

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Food

Peas are so Healthy: Nutritional Values and Ideas for Use

Peas are not only delicious, but also very healthy. You can read here what nutritional values they contain, whether you can eat them raw and what you can prepare from them.

The pea belongs to the legume family and is one of the oldest cultivated plants. It probably originally comes from the Orient and was consumed there long before the beginning of our era. In the following you will find out what makes the pea so healthy and nutritious and what you can prepare from it.

Peas: Healthy legumes with valuable nutrients

When looking at the nutrients of the small green legume, it performs extremely well. 100 grams of peas contain only 81 calories and only traces of fat, making them very suitable for healthy weight loss. Furthermore, there are seven grams of protein, four grams of fiber and eleven grams of carbohydrates in 100 grams of peas.

Peas also contain many vitamins and minerals. These include, for example, vitamin E, B and beta-carotene as well as magnesium, iron, phosphorus, calcium and zinc. Legumes also contain a number of important amino acids.

By the way: The pea not only provides very good macro and micronutrients, but is also easy to digest and has a positive effect on the blood sugar level. It is therefore well suited for diabetes or high blood sugar levels.

Peas: fresh, dried, frozen or canned?

Although peas are basically very healthy, they differ in their nutritional values ​​depending on their condition. You can buy them fresh, dried, frozen, or canned.

Peas are in season from June to September. During this time you can buy them fresh. If you decide to use fresh peas, you should use them as soon as possible, as they will keep in the refrigerator for a maximum of two to three days. When shopping, also keep in mind that from a kilogram of fresh peas in pods, only about 350 grams of peas are left. Tip: If you have bought too many peas, fresh peas are ideal for freezing. These have a shelf life of about a year.

When it comes to shelf life, dried peas are unbeatable. These have a shelf life of one year or longer and are also available all year round. They also contain almost twice as much protein as fresh peas.

Canned peas have a shelf life of three to five years. Compared to fresh, dried and frozen peas, however, they are the least recommended, as they are heated before filling and thereby lose many valuable ingredients. In addition, manufacturers often add salt, sugar and flavorings to the canned peas.

Frozen peas are shock-frozen before they are packed, which means they retain a large part of their nutrients. They also have a long shelf life, are easy to store and are therefore a good alternative to fresh peas if you also want to use them out of season.

By the way: You can also eat peas raw without any problems. They contain no toxins and can be eaten practically straight from the bush.

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