A thick and hearty soup made from dried split peas in a strong broth with the addition of smoked pork ham is a popular dish for autumn and winter.
The uniqueness of this dish is that 2-3 days after preparation it only becomes tastier.
Additives for pea soup
Pea soup is known in many European countries. For example, in Germany and France there are varieties of this dish with the addition of bacon, and in Estonia they prepare pork legs with a side dish of boiled peas mixed with lard.
But there is another option for adding to the first course. Additional ingredients are used in cases when the usual taste is a bit boring and you want something new.
Pea soup will transform cheese. But it is important to consider several nuances.
When and how to add the ingredient
The soup is prepared in the usual way. But before adding the fried vegetables, put the processed cheese in the pan. If fried vegetables are not used, then the product is added 5 minutes before readiness.
The cheese is cut into pieces or grated on a coarse grater. It will dissolve in any case.
It is important that the cheese is natural and does not contain substitutes for milk fats. In this case, the first course will be tender, with a creamy texture and creamy taste.
