Thursday, July 25, 2013

Green Peas & Mint Soup


Dried Green Peas - 1/2 cup, soak in water overnight
Fresh Mint Leaves - 15
Onion - 1 large sized
Garlic Cloves - 6
Milk - 1 cup
Fresh Cream - 1/2 cup
Butter - 2 tbsps
Pepper Powder - 1/4 tsp
Vegetable Stock - 2 1/2 cups (if you do not have stock, use normal water)
Vegetable Oil - 2 tsps
Salt to taste


  1. Pressure cook  green peas with enough water.
  2. Chop onions.
  3. Heat oil in a pan, add butter. Adding oil prevents butter from charring.
  4. When the butter melts, add chopped onions and garlic cloves.
  5. Saute until onion turns translucent in colour.
  6. Add 3/4 the quantity of mint leaves and saute for a minute.
  7. Now pour all the vegetable stock, add cooked peas. Boil for 6-7 minutes.
  8. Turn off the heat and let it cool down.
  9. Strain the stock out in a vessel. Reserve this stock.
  10. Puree the peas, mint and onion mixture, adding little stock if required.
  11. Now take deep vessel, mix peas puree, milk and reserved stock. Place it on medium flame.
  12. Add pepper powder and salt.
  13. Bring the soup to a boil.
  14. Turn off the heat.
  15. Add fresh cream and mix well.
  16. Garnish with mint leaves.
  17. Serve hot.


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