Pea puree soup is a classic recipe without meat. Pea soup without meat

Pea soup - classic recipe Russian cuisine. Pea soup turns out to be especially tasty if you cook it not just with ordinary meat - pork, beef or chicken - but also with smoked meats.

Pea soup turns out to be incredibly tasty. If you wish, you can conjure over its calorie content and cook lean pea soup, i.e. no meat at all. Or take chicken breast, which is considered a dietary product.

Well, if you want to cook the soup more satisfying, but fatter, then we take pork or smoked meat. As a result, you will get a delicious dish that is in no way inferior to the combined meat hodgepodge.

Pea soup - a classic recipe

The classic pea soup recipe is an easy and mouth-watering way to spice up your meals.

We need:

• meat - 300 g;
• potatoes - 3 pcs.;
• carrots - 2 pcs.;
• bulb;
• peas - a little more than half a glass;
• butter;
• salt;
• pepper;
• soda.

Preparation

1. The first secret is to soften the peas. To do this, pour boiling water over it and put 1 tsp in the liquid. soda. When the peas sit for a while in such water (20 minutes is enough), they will become soft and cook quickly. Do not be afraid for the taste of the dish - the soda will not affect it in the least.

1. Cut the meat into small portions. Pour some sunflower oil into the pan and fry them, sealing them on each side.

1. Grate the carrots on a coarse grater, chop the onions and send them to the pan with the cooked meat. Fry them for about 5 minutes.

Do not add salt to any peas or frying! This will significantly increase the cooking time of the peas.

1. Now rinse the baking soda off the peas - you can use a colander for convenience. Fill it with two liters of water and put it on fire.

Thanks to soaking, already at the boil stage, the peas almost fall apart.

1. Put the meat with vegetables in boiling water and leave to cook for 10 - 15 minutes.

1. As soon as the peas finally disintegrate, put the potato sticks in a saucepan and salt the dish. Cooking potato soft soup.

You can add parsley to taste and pepper the soup when serving. Bon Appetit!

Pea soup with smoked ribs (smoked meats)

Easy to prepare and incredibly tasty, this pea soup will be even more flavorful when you add smoked meats to it. Experiment with the composition and get a new flavor every time!

Ingredients:

• 2 carrots;
• 1 onion;
• 5 medium potatoes;
• 1.5 cups of peas;
• a pound of smoked ribs;
• salt;
• pepper;
• lavrushka leaf;
• greenery.

Preparation:

1. The first thing we start with is peas. We soak it for 5 - 6 hours, or better overnight.

We drain the water and rinse the cereal with cold water. If you use hot, the soaked starch will foam and interfere with normal rinsing.

1. Pour water into a five-liter saucepan and pour peas into it. We turn on the heating and let it boil - in 20 minutes it will reach the desired consistency.

When the peas have boiled, do not forget to remove the foam, then the broth will remain transparent.

1. Cut the potatoes and onions into cubes. Carrots - in half rings.
2. Pass the onion in a frying pan, add the carrots to it. Pepper the frying a little - this will add an unusual touch to the soup.
3. Cut the smoked ribs or any other smoked meats into portioned pieces.

We separate the whole rib from the meat, and cut the rest as you want.

1. We spread the meat on top of the carrots and fry for 10 minutes, warming up the ribs well.
2. The peas are already cooked - we are sending potatoes to them!
3. After 10 - 15 minutes, put the vegetable frying with meat into the soup. All this should boil for 10 minutes. And that's it, the pea soup with smoked meats is ready!

This soup is served in portions, put croutons in each plate and sprinkle with herbs. Bon Appetit!

Pea soup with smoked ribs in a slow cooker - a step by step recipe

To make pea soup in a slow cooker, we use ready-made broth. This will significantly speed up the cooking time of the soup, which is so important when you need to feed a hungry family!

Ingredients:

• 1 carrot,
• 400 g smoked ribs;
• 2 - 3 potatoes;
• bulb;
• a glass of peas;
• spices to taste;
• broth about 2 liters.

This version of the soup will be with whole peas, not boiled peas, so you don't need to soak it with baking soda.

Preparation:

1. Cut the ribs into portions. We shift the meat into the multicooker bowl.

1. Cut the onion as small as possible and pour it into the meat.

1. We rub the carrots. In that recipe, use the shallow side of the grater. We put the vegetable in the bowl.

1. We also send a glass of peas to the pan.

1. Cut the potatoes into cubes and put them in a slow cooker.

1. Season to taste with salt, pepper and herbs and pour the broth to the top mark.

1. Choose the mode in which we prefer to cook - "Chef", "Soup" or "Stew" and leave for 25 - 30 minutes. You don't need to do anything else - after the set time, the soup will be ready! And it is, in fact, as easy as shelling pears!

Pea Soup - Chicken Recipe

A delicious and quick rich soup can be prepared using chicken. It will be quite tender, but also nutritious, suitable for diet food. And also anyone can cook this first dish.

Ingredients:

• chicken - 1 breast;
• peas - 1 glass;
• potatoes - tubers;
• carrots - 2 pieces;
• bell pepper- 1 piece;
• 1 onion
• celery.

This recipe will be distinguished by an incredibly fragrant broth, and we will cook the soup right in a deep saucepan or cauldron.

Preparation:

1. Traditionally, we soak peas according to the method of your choice.
2. Finely chop the onion and send it to a saucepan with heated oil
3. We cut the chicken into strips centimeter in thickness. We send it to the onion and fry everything together for at least 12 minutes.
4. We cut the celery, three carrots, cut the bell peppers and send them to the stewpan. Putting it out a little. Enough 4 - 5 minutes.
5. Lay in the soaked peas and diced potatoes at the same time. Add some salt.
6. Cook the soup until the potatoes are soft, i.e. about another 15 minutes.

Light, spicy and unusual pea soup is already on your table!

Lean Pea Soup - Meat-Free Recipe

The secret of delicious lean soup- in a fragrant broth. Let's try to cook?

To do this, take:

• peas - 200 gr.;
• bay leaf - 3 - 4 pcs.;
• peppercorns - 2 - 3 pcs.;
• onions - 4 pcs.;
• large carrots - 1 pc.;
• potatoes - 5 pcs.;
• greenery;
• salt - 2 tablespoons;
• sunflower oil - 100 ml;
• White bread.

Preparation:

1. Cut half the carrot into rings. We put a pot of water on the fire and put the onion and carrot rings, bay leaf and peppercorns in it. We will cook the broth for 30 minutes.

1. At this time, pour the oil into the pan and immediately send the carrots grated on a coarse grater onto it. Fry for 2 - 3 minutes, stirring occasionally.

1. Add the chopped onion and fry for another 3 minutes. If you like thick soup, put 2 - 3 tablespoons of flour in the frying and stir thoroughly.

1. Chop the potatoes and toss them into the vegetable broth. Cook for 15 minutes.

1. We lay in the pre-soaked peas, mix very well. There are still 20 minutes left, and the soup will be cooked!

1. During this time, we can cut white bread and dry it in the oven - it will turn out delicious croutons... We will put them on every plate.

1. So, the peas are boiled - put the frying in the soup and let it boil again.

Pour the dish into plates and put the croutons in it!

I suggest you watch the video recipe for pea soup with smoked meats

Bon appetit and see you new recipes!

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I suggest to try lean recipe pea soup without meat. Despite the simplicity of preparation, many people avoid preparing this dish because they do not know how to cook pea soup to boil the peas. After all, the cereal should be soft and chew well, and this is not always achieved.

Lean Pea Soup Recipe

Ingredients

• 1 cup peas (dish capacity 300 ml)
• 4 medium potatoes
• 1 carrot
• 1 onion
• 1 tbsp vegetable oil
• bay leaf
• clove of garlic
• 2-3 sprigs of parsley
• Ground black pepper
• 1.8 liters of vegetable broth or water.

How to boil peas to make them boil

There are no secrets of cooking cereals, there are only rules that must be followed if you want the peas in the soup to boil well:

1. When buying, pay attention to what kind of cereal you buy. Dried peas can be whole and shelled, split. Whole dry peas can be boiled, only with preliminary soaking of the cereals. Split peas are boiled without problems and soaking in 40 minutes.
2. It is recommended to soak whole grains for at least 4 hours. To speed up the process of boiling such peas into water when soaking, it is recommended to add 0.5 tsp. soda. Remember to drain the soda water and rinse the peas before cooking.
3. Any cereal, both dry and soaked, is recommended to be washed in 2-3 waters before cooking. Wash the peas until the running water is relatively clear.
4. In order for the peas in the soup to boil well, they must be boiled for at least 30 minutes before adding the rest of the ingredients.
5. When using, you do not have to wait for the peas to boil into porridge, you can help it turn into mashed potatoes using a blender. Even so, the peas should be soft and easy to chew.

How to cook pea soup

Pour water into a saucepan or bring the liquid to a boil. Put in boiling water, pre-washed peas. If using whole grains, be sure to soak them. Boil peas for 30-40 minutes over low heat.

Once the peas are slightly boiled, add the diced potatoes to the pan. If the water has boiled away, add the required amount of boiling water.

We rub the washed and peeled carrots on a coarse grater, cut the onion into checkers. Fry vegetables in oil for several minutes.

We put them in a pot of pea soup. Add salt, ground black pepper and cook until the potatoes are cooked.

We taste pea soup, is there enough salt? Add salt if necessary. Grind a clove of garlic and parsley leaves. In this recipe, many spices are added to the lean pea soup at the end of cooking. Put bay leaf, garlic and chopped parsley in a saucepan. We close the dishes with a lid and remove it from the heat.

The soup should be allowed to stand for 10-15 minutes in order for the spices to give their taste and aroma to the broth. It is this technique that will help us get a very tasty meat-free pea soup.

Before pouring the soup into plates, stir it several times with a ladle - peas tend to settle to the bottom of the dish. Remember this feature when heating the soup - if you do not stir it in the process, there is a possibility that the boiled peas that have settled to the bottom will start to burn.

Pea soup without meat is a budget option for a hearty meal. Despite the lack of meat and vegetable fat, the soup gives a feeling of fullness and perfectly satisfies hunger, while remaining a completely dietary dish.

However, this food is not only tasty but also healthy! It is known that pea soup dilates blood vessels and normalizes blood circulation, as well as makes hair stronger.

Without soaking, the whole peas in the soup will be tough. Pay attention to the peas you are going to cook. If they are in halves, then you do not need to soak them.

How to Make Meatless Pea Soup - 15 Varieties

This pea soup will remind you of your grandmother, who prepared it from the same products, but with only one secret ingredient - love.

Ingredients:

• A glass of peas
• Water - 3 liters.
• Medium potatoes - 4 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Olive oil - 2 tablespoons l.
• Garlic - 2 prongs
• Croutons - to taste
• Dill
• Bay leaf

If you like boiled peas, then leave them to simmer a little longer than indicated in the recipe.

Preparation:

Soak whole peas overnight, rinse thoroughly.

Add peas to boiling water and leave to cook under a closed lid for about forty minutes, until the peas are completely softened.

Finely chop the onion, grate the carrots. We throw in a hot frying pan with heated oil, fry until golden brown.

Cut the potatoes into strips, each piece is half a centimeter in thickness.

Throw potatoes, onions and carrots into a saucepan with peas, cook until the potatoes are cooked. Add spices to taste.

At this time, we take ready-made croutons and rub them with garlic cloves.

Serve in a bowl with garlic bread on top.

Ideal pea soup for non-meat eaters.

Ingredients:

• Peas - 1 glass
• Potatoes - 3 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Greenery
• Tomato - 1 pc.
• Sunflower oil
• Spices to taste

Remember that you need to salt the soup only at the end of cooking.

Preparation:

We wash the peas, leave them to sour in the water.

Finely chop vegetables and herbs, fry over low heat with sunflower oil until soft.

Bring the peas to a boil, cook for about ten minutes, then add the sliced ​​potatoes.

We throw the contents of the pan into the pan, cook until the peas and potatoes are softened. Next, add the chopped tomato, cook the soup for another ten minutes.

Serve sprinkled onions, with bread and butter.

Custom soup with fresh green peas, pineapple, celery and meringues. A great way to make something festive and unusual out of a standard dish!

Ingredients:

• Green peas - 2 kg.
• Butter - 100 gr.
• Pineapple - 200 gr.
• Wine vinegar - 100 ml.
• Egg powder - 15 gr.
• Celery - 1 pc.
• Sugar
• Onion

Preparation:

Peel the pineapple, cut into small cubes. Pour into a frying pan, pour a glass of water, wine vinegar, add 50 gr. Sahara. Bring to a boil, cool.

Melt the butter in a saucepan, in which we will cook the soup, pour chopped onion and celery into it, bring them to the most delicate consistency. Pour in two liters of water, bring to a boil, add peas, boil again. Next, boil for another five minutes, cool.

Beat the soup in a blender until smooth.

Beat sugar in warm water, add egg powder and a drop of wine vinegar. Beat until thick foam, form meringues, burn them with a gas burner.

Recipe for vegetarians who love unusual dishes. Cinnamon and pine nuts add sophistication to the soup, and cream - tenderness.

Ingredients:

• Dried peas - 200 gr.
• Carrots - 2 pcs.
• Heavy cream - 150 ml.
• Turmeric
• Cinnamon
• Pine nuts
• Greenery

Preparation:

Melt the butter in a saucepan. We throw in spices to open up.

Carrots, cut into slices, are added to the pan, fried. We also throw the washed peas into a saucepan, fill everything with water and cook for half an hour.

Beat and puree with a blender until smooth.

Warm cream is poured in, finely chopped greens and nuts are added. Everything is actively mixed.

The soup is ready!

Pleasant refined taste of pea soup, perfectly complemented by tender sour cream.

It is necessary to cool the soup during cooking so that the dried peas are completely boiled.

Ingredients:

• Green peas - 500 gr.
• Dried peas - 500 gr.
• Carrots - 4 pcs.
• Onions - 4 pcs.
• Sour cream - 200 gr.

Preparation:

Finely chop the onion and carrots, fry well in a deep saucepan, leave to simmer.

Pour in water, boil. Put to cool.

We fall asleep dried peas, cook for an hour.

Season with sour cream, sprinkle with mint.

According to legend, a girl invented the soup the day before her marriage. It is believed to be the best way to win the heart of a Turkish man.

Ingredients:

• Lentils - 1 tbsp.
• Beans - 1 tbsp.
• Wheat groats - 50 gr.
• Tomatoes - 2 pcs.
• Oriental spices

Preparation:

Lentils, cereals and beans are not cooked before cooking, but until they are completely boiled.

The tomatoes are peeled and crushed until smooth.

The coriander, cumin, basil and zeru are also ground as hard as possible.

Everything mixes up.

At the exit, you should get the most delicate soup, you can interrupt with a blender if you wish.

Try exactly the same dish as it is served in Tunisia and the Arab countries.

Ingredients:

• Peas - 1 tbsp.
• Potatoes - 1 pc.
• Carrots - 2 pcs.
• Bulgarian pepper - 1 pc.
• Tomato - 2 pcs.
• Onions - 1 pc.
• Turmeric, cumin, coriander

Preparation:

Cook the pre-soaked peas for 40 minutes. When almost ready, add the chopped potatoes.

We chop the vegetables, rub the carrots. Fry with spices.

Add frying to the soup.

A way to make something more interesting from a standard stupa is through spices.

Ingredients:

• Peas - 1 tbsp.
• Potatoes - 2 pcs.
• Carrots - 4 pcs.
• Tomato paste
• Carnation
• Mustard seeds
• Black pepper

Preparation:

We leave peas in water overnight, cook for about two hours.

Throw the chopped potatoes into a saucepan, bring to a boil.

In a dry hot frying pan, quickly fry all the spices. Next, add the butter, chopped onion and tomato paste.

Throw finely grated carrots into the pan, continue to cook.

In the meantime, pour a ladle of liquid from the soup into a frying pan, evaporate until thick.

Putting it all together.

Mind-blowing smell of oriental spices and rich taste. An improved version of oriental pea soup.

Idaho peas do not need to be soaked, their consistency allows them to cook without unnecessary body movements

Ingredients:

• Idaho peas - 160 gr.
• Potatoes - 3 pcs.
• Tomato - 1 pc.
• Bulgarian pepper - 1 pc.
• Tomato paste - 2 tbsp l.
• Ginger, turmeric, chili, coriander

Preparation:

Cook the peas for about an hour.

Cut the potatoes into cubes, the tomato and pepper into small pieces. Fry in a pan with spices. Add tomato paste.

We throw everything into a saucepan, cook until cooked.

Serve with croutons.

Really tasty soup which is suitable for fasting.

Ingredients:

• Dried peas - 350 gr.
• Potatoes - 2 pcs.
• Onions - 2 small or 1 large
• Carrot
• Greenery
• Garlic
• Purple basil
• Condari

Preparation:

We interrupt the onion in a blender, quickly grate the carrots on a coarse grater.

We put the peas to boil until almost completely cooked, throw in the potatoes cut into medium cubes.

Fry carrots and onions over high heat until golden brown.

Throw the finished fried mixture into a saucepan.

Thoroughly chop spices and garlic, add to the finished dish. Then let it brew with the lid closed.

Delicate pea soup with an omelet-like flavor. Twice as satisfying!

Ingredients:

• Half a glass of peas
• Carrot
• Potatoes - 2 pcs.
• Raw eggs
• Canned tomatoes

Preparation:

Cook the pre-soaked peas until they swell.

At this time, cut vegetables into small cubes and fry in a pan.

We make a kind of paste from the tomatoes, put a spoonful of flour in them, add to the pan until a homogeneous consistency is formed.

Beat the eggs thoroughly, carefully pour into a saucepan.

Serve not hot, in a wide plate.

A unique creamy soup with oriental notes, with the addition of spinach and pistachios.

Ingredients:

• Dry peas - 8 tablespoons
• Pistachios
• Tahina
• Spinach
• Lemon juice
• Paprika
• Almond milk

Preparation:

Fill the peas with water

Cut the onion into small pieces, fry until soft.

Throw the pistachios into a saucepan with water, bring to a boil. At this time, add peas and cook until tender.

The spinach needs to be boiled.

Add everything except tahini and lemon juice immediately to the pan. The above is at the very end.

We carefully interrupt the soup with a blender.

Can be served with rye croutons.

One of the simplest, but delicious dishes... A must for mushroom lovers!

Ingredients:

• Peas - 1 tbsp.
• Mushrooms - 200 gr.
• Mustard seeds

Preparation:

Soak the peas, set them to boil, until they boil until they boil down to a mushy consistency.

Fry the mushrooms with onions and mustard seeds, throw them into the prepared soup. You can interrupt with a blender.

Spices to taste.

Combined version of two familiar soups. Creamy, full-bodied flavor. Twice as tasty!

Ingredients:

• Chickpeas - 1 tbsp.
• Cream cheese - 140 gr.
• Potatoes - 3 pcs.
• Carrot
• Greenery

Preparation:

We begin to cook the soaked chickpeas over low heat for about fifteen minutes.

At this time, cut potatoes and carrots into medium-sized slices. Throw everything in the soup.

Cheese must be grated on a medium grater, pour into a saucepan.

When all the ingredients have softened, the soup can be considered ready.

An absolutely dietary meal that gives you a feeling of fullness for the whole day. The heart and stomach of a man will be yours!

Ingredients:

• Peas - 180 gr.
• Onions - 4 pcs.
• Carrots - 1 pc.
• Potatoes - 4 pcs.
• Laurel leaf

Preparation:

Chop the carrots into small circles.

Put a whole onion, bay leaf and chopped carrots into cold water.

Fry the remaining onions and carrots in a pan.

Chop the potatoes into finger-sized cubes and send them to the pan along with the peas.

At the end, add frying. You can make croutons for a more sophisticated taste, and add a spoonful of sour cream.

Meatless pea soup is one of the most satisfying, rich and budget soups you can think of. A bright, rich taste, a simple set of products plus an elementary cooking process make it almost the most desirable soup for both the hostess and the eaters. And with the onset of cold weather, pea soup is simply irreplaceable!

And the lack of meat in this recipe does not make it any less tasty or satisfying. Quite the opposite! Condiments and spices will help to magically transform the soup from simple into fabulously aromatic and simply awesomely delicious. They more than compensate for the lack of meat. The rest of the cooking process is probably familiar to you, and is unlikely to cause any questions and difficulties. Hearty, aromatic and very, very tasty!

Ingredients

• split peas - 200 g;
• carrots - 1 medium;
• onion - 1 medium;
• tomato (optional) - 1 small;
• potatoes - 3-4 small tubers;
• salt to taste;
• ground turmeric and paprika, dried herbs - pinch at a time;
• other spices and herbs - to taste and if desired;
• vegetable oil- 30 ml;
• bay leaf - 1-2 pcs.;
• water to the desired thickness of the soup.

Preparation

The first step is to prepare the peas for the soup. We wash it, then fill it with cool water so that the water level is at least a couple of centimeters higher. Leave the bowl with soaked peas for at least 3-4 hours, if possible, leave it overnight.

As soon as the peas have swollen from the water and increased in size, rinse them thoroughly under running water, throwing them in a colander.

Meanwhile, we put water on the soup. Pour it into a saucepan, add some salt, bring to a boil and add washed peas into it.

When cooking, be sure to remove the resulting foam.

We leave the peas to cook with a half-closed lid on average or slightly more than average (but not at the maximum) heating of the stove for about 15-20 minutes. If you want the peas to boil more, cook them for 10 minutes longer. In this case, the soup will acquire a more puree, creamy consistency.

During this time, we begin to prepare vegetables for soup. Peel potatoes, carrots, onions. The tomato is just mine, there is no need to remove the skin from it.

Potatoes will go to soup, the rest of the vegetables - for refueling. We cut the potatoes into cubes, the size is at your discretion.

Cut the onion and tomato into small cubes. Grind the carrots using a coarse grater. Basically, if there is no tomato, you can replace it with 1 tbsp. l. thick tomato paste. Or completely exclude the tomato component from frying, limiting yourself to only a standard set - onions and carrots. In this case, the broth of the soup will turn out to be lighter.

When the peas have boiled off the allotted time, add potatoes to the soup. Cover the lid again and cook the soup until the potatoes are cooked.

Now frying. It can be done in parallel with boiling potatoes. Pour vegetable oil into the pan, let it warm up and pour spices and seasonings directly into the oil. I recommend adding ground paprika and turmeric - they go well with peas and add spice to the soup. The rest of the spices and spices are up to your taste. We warm up the spices for a minute or two, it is not necessary longer, otherwise they will burn.

Then we throw vegetables prepared for overcooking to them. We close the lid and fry the vegetables until soft, stirring occasionally, so that nothing is burnt.

When the potatoes are ready, load the overcooking into the pea soup. We also throw a bay leaf there (one - if large, two - if the leaves are small). If the soup is too thick, you can dilute it with boiling water to the desired thickness.

Bring the soup to a boil one more time - and remove from the stove. Ready!

Serving such a meatless pea soup is incredibly delicious with garlic croutons. This great dish in post.

Cooking tips:

• Pea puree soup will be very tasty. To do this, simply grind the soup with a blender at the end of cooking.
• Top with pea soup can be grated with grated cheese, parmesan is perfect.
• Use fresh parsley or dill.
• If you cook pea soup without meat and beat it with a blender, then vegetables such as pumpkin, zucchini, broccoli, and cauliflower will help diversify the taste.

The first step is to prepare the peas.

You can find peas, which are sold whole and in halves. To quickly cook soup, we need exactly the second option. Simply in this case, double the amount of peas that you use constantly.

Pour the peas into any bowl and pour boiling water over it. Cover with a plate or lid on top and leave for literally 10-15 minutes.

Due to the fact that we do not have whole peas, it will swell very quickly and become soft.

While the peas are coming up, move on to the next ingredients. Peel and cut the potatoes into small pieces. Of course, to make it look more beautiful in soup, you can cut it into cubes, but this immediately costs time. So I just hold the potato with one hand and cut small pieces with the other knife.

Then immediately add the peas to the pan, but without water, drain it. I fill it all with water from the filter - 1.5 l - and put it on gas.

Rub the carrots on a large grater, and cut the onion into pieces. We add literally 1 tbsp to the pan. l. unrefined oil and fry (4 minutes) until golden brown. Put it in soup immediately

We move on to one of the main ingredients - meat. In stores, you can find small packaged cubes of smoked meat. For pea soup, I really like pork with fat.

Firstly, it is very cheap, and secondly, smoked bacon gives an incredibly tasty broth. And even if you do not put spices in the soup, it will turn out to be very tasty. In extreme cases, you can crumble a piece of carbonate.

I also cut the pork into small pieces and put it in the soup after boiling. At the same time, I add spices, salt and spices. I cook for another 5 minutes and turn off the gas.