MINTY PEA SOUP

4 Aug

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This vivid, emerald green soup with a sweeter flavour than the normal soups is comforting in both hot and cold weather.

Peas are relatively low in calories and no cholestrol. They are a good source of follic acid( an excellent source for expecting monthers to prevent neural tube defects. In addition to folates, peas are also good in many other essential vitamins like vitamin K, vitamin A and c .
Pea soup has been known to be eaten since antiquity. According to one source “the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup.” Eating fresh “garden” peas before they were matured was a luxurious innovation of the Early Modern period:[2] by contrast with the coarse, traditional peasant fare of pease pottage, Potage Saint-Germain, made of fresh peas[3] and other fresh greens braised in light stock and pureed, was an innovation sufficiently refined that it could be served to Louis XIV of France, for whose court at the Château de Saint-Germain-en-Laye it was named. – wikipedia

serves : 6      cooking time: 15 minutes

INGREDIENTS:-

  1.     2  cups chicken/ veg stock
  2.     1 tsp olive oil
  3.     1 small onion
  4.     1 clove garlic
  5.     1 packet  peas – 250grms
  6.      Salt and freshly ground black pepper
  7.      1/4 cup crème fraîche or 1 cup plain yogurt
  8.       Handful of freshly chopped fresh mint leaves

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METHOD:-
                    Heat olive oil in a large pot. Add the finely chopped onion, garlic, and  gently cook for 5-7 minutes or until the onions are soft but not brown.  Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 7 minute.
Remove pot from heat and add in mint ( Save a few for garnishing). Cool the soup mixture slightly and blend it in a liquidiser or food processor until smooth. Season to taste.To serve, pour in bowls and spoon a tsp of crème fraîche and top with a sprig of mint.
 
How to make crème fraîche :-
INGREDIENTS:-  

  • 1 cups heavy cream
  •     1 tsp buttermilk

 METHOD:- Stir the buttermilk into heavy cream in a glass or stainless steel container that has a lid. Leave the container partially covered, and let it sit at room temperature until it’s as thick as you like it–about 8 – 24 hours. Store in the refregirator till 4 weeks.
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This soup also tastes best as a cold soup. Chill for at least 4 hrs before serving as a cold soup. Combine with cream or yogurt and serve chilled with a generous sprinkling of fresh mint and a squeeze of lemon.
 

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You may also like CREAMY BEETROOT SOUP ,EGG DROP SOUP , SAUDI SHORBA WITH OATS, CARROT SOUP

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