The Best Pea Soup

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The Best Pea Soup

 

2 tbsps. olive oil

2 dried red chile peppers,

chopped

1 cup potatoes, diced

2 1/2 cups green peas, fresh or frozen

 

1/4 tsp. coriander powder

1/4 tsp. cumin powder

1/8 tsp. turmeric

 

6 peppercorns, crushed

6 cups stock or water

salt

mint leaves

for garnish

 

In a soup pot, warm the olive oil over low heat until hot.

Stir in the chile and spices, heat for 30 seconds. Add the potatoes and peas,

slowly cook for 5 minutes, stirring often, but do not brown. Reduce heat if

necessary. Add stock, raise heat. Bring to a boil, cover, reduce heat, cook

until the vegetables are very tender, about 25 minutes. Remove from stove, cool

for 10 minutes. In batches, place soup through a blender, blend until smooth.

Return to a clean pot and gently reheat. Season with salt and pepper. Serve

garnished with fresh mint leaves.

 

 

 

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