I have missed my peas terribly. Fresh peas were never available in Malaysia and I have a grudge against frozen ones. Don’t ask me why. It is a grudge, it is not supposed to be based on cold logic and reasonable arguments. Since they are my favorite and I could not have them for the longest time, I have been buying peas in Bangalore almost daily and adding it to every dish I make. The latest in that list is this peas and mint soup which captures the peas flavour beautifully while enhancing it with the freshness of mint and tangy-ness of the lemon.
Recipe adapted from here
WHAT WE NEED
Spring onion 1 bunch
Potato, medium 1
Garlic clove 1
Vegetable stock 500 ml
Shelled peas 120 gms
Mint leaves, chopped 4 tbsp
Sugar 1 tsp
Lemon juice 1 tbsp
Buttermilk 2-3 tbsp
Salt & Pepper
WHAT TO DO
- Chop the spring onions. Peel and dice the potato and garlic.
- Add them along with the vegetable stock to a large saucepan
- Let it come to a boil and then simmer for 10-12 minutes or till the potatoes are completely cooked
- Set aside few peas for garnish. Add the rest to the saucepan
- Simmer for 4-5 minutes. Any more time can take away the vibrant green of the peas
- Add mint leaves, lemon juice and sugar and mix well
- Let cool slightly and then blend into a smooth puree
- Stir in 2 tbsp buttermilk and add salt & pepper
- Put it back on the gas on simmer. Heat it without getting it to boil else the buttermilk will curdle.
- Cook the peas set aside for garnish for 5 minutes in hot water
- Serve hot garnished with the peas and balance buttermilk
This is my post for the September Mega Marathon under the theme – Soups.