Indian
Green Pea Soup

  • Blend the peas into a coarse paste using little or no water.

  • Heat 1 tablespoon of oil in a pan and add the peas, salt and ginger paste and sauté the peas over medium heat, pressing and scraping from the sides for about 5 minutes. Set aside.

  • Heat 1 tablespoon oil in a saucepan over medium-high heat, test the heat by adding a cumin seed to the oil; if the seed splits immediately the oil is ready.

  • Add the cumin seeds as they crack, add the fenugreek seeds and turmeric, stir for a second and add the water and boil.

  • Add the cooked peas and cream, mix well. When it comes to the boil, lower the heat to medium-low, cover the saucepan and leave to cook for about 20 minutes. Turn off the fire.

  • Add the lemon juice, black pepper, garam masala mix and cover for a few minutes.

  • Garnish with cream. Serve hot or at room temperature.

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