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We hope you got benefit from reading it, now let’s go back to green peas soup recipe. You can cook green peas soup using 14 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Green Peas Soup:
- Prepare 400 grams frozen green peas
- Take 100 grams chopped white onions
- Use 50 grams whole oats
- Use 3 cloves garlic
- Use 2 TBP olive oil
- Prepare 20 grams celery
- Prepare 5 grams Italian parsley
- Take 5 grams chopped fresh dill
- Get allspice
- Take back pepper
- Use 15 grams salt
- Take half teaspoon cumin powder
- You need half teaspoon curry powder
- Provide 1500 ml fresh water
Steps to make Green Peas Soup:
- Fry chopped onion in olive oil. Add garlic. Add green peas. Wait.
- Add 1500 ml fresh water. Add oats and herbs (celery, parsley and dill).
- Blend with the handheld blender till smooth.
- Add the salt and the spices. Pay attention to add the salt gradually so that the natural sweet flavor of the peas will not be overwhelmed.
- Back on the stove till homogeneous again.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to assist stop harmful bacteria from growing and spreading. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw foods like meat, poultry and veggies After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms disperse bacteria more easily. Keep worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, vegetables or eggs you will want to wash them completely.
You should change dish cloths and tea towels regularly to avoid any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. That is because these types of food will not be cooked before you eat them, so any bacteria that get onto the meals won’t be killed.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw food, unless they’ve been washed thoroughly Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and shop on the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to be sure everything you’re likely to use was saved correctly (based on any storage instructions) and none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that say how long you can keep the food and if it must go from the refrigerator.
This kind of food frequently has particular packaging to keep it fresh for more. But it is going to go off immediately once you’ve opened it. For instance, you might see’eat within two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even when the food looks and smells nice, since it might contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. If this date runs out, it does not mean that the food will probably be detrimental, but its flavour, colour or texture might begin to deteriorate.
An exception to that is eggs, that have a best before date of no longer than 28 days after they are laid. Following this date the caliber of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and may make you ill.
If your plan is to use a egg after its best before date, be certain you only use it in dishes where it’s going to be completely cooked, so that both white and yolk are strong, like in a cake or even as a hard-boiled egg.
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