Let’s accept it. I never liked the green soups. Soups are not part of Indian diet but in my growing up years, my mom used to blend most of the vegetables in the blender, specially those on my hate list like spinach, spiced it up with Indian flavors and served us steaming hot on cold and rainy days . I was happy gulping down quickly as long as I don’t have to chew on the veggies. That was her way to introduce more nutrition in our diet.
Tables had turned. And now I am repeating the same thing in my life. I never had pea soup in my life before. So two weeks back when I conceived the idea of doing a series of post on Soups, I have come across this recipe in one of the book in my collection – Soup Bible.
In India, peas are not spring produce, but winter produce. Winter is the most loved season in India, primarily because of the fresh produce that flooded our farmer’s market. Fresh peas in their pods are so inviting, deliciously sweet, vibrant green and we are always ready with few new recipes to try with them.
This pea soup is light and creamy. I have used the frozen peas here. The fresh garden mint really jazzed up the soup. A generous shower of black pepper powder and few pinches of nutmeg powder brings out the flavor really well. And most convenient thing about this recipe is that you wont need stock for this recipe, plain water is the best here.
Homemade stocks works best for me, and if the peas are fresh and sweet, stock may suppressed its inherent flavor and taste. Instead of cream, you can use milk too. But I love the cream here. It adds smooth and velvety touch to the soup.
- Green peas : 2 cups
- Fresh mint leaves : ¾ cup (packed)
- Spring onion : ½ cup (chopped)
- Garlic : 1 tbsp (minced)
- Cream : ½ cup or more
- Nutmeg powder : few pinches
- Black pepper powder : as per taste
- Salt to taste
- Butter : 1 tbsp
- Water : 2 cups
- Warm the butter in the pan.
- Add the garlic and spring onions and let them sweat for a while. Do not brown it.
- Add the green peas, saute it for couple of minutes.
- Add the water, bring it to rapid boil, lower the heat and let the peas cooked in slow heat for about 15 minutes.
- Once the peas are tender, take it off the heat. Cool it slightly before pureeing it in the blender.
- Add the cream, and mint leaves and pulse the soup in the blender, until smooth and creamy.
- Return the soup to the heat. Stir in the nutmeg powder and salt.
- Shower generous amount of black pepper powder and serve warm.
- For spring or summer months, you can enjoy this as chilled soup.
Hope you are enjoying our ‘Soupy posts’.