Pea and coriander soup
By: Madhur Jaffrey
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Pea and coriander soup
- Prep time:
- 20 mins
- Cook time:
- 40 mins
- Serves:
- 5-6
Try Madhur Jaffrey's Indian version of cream of pea soup - with cumin seeds, chilli and fresh coriander
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Tips and suggestions
- Eat with...
- Kurma (South Indian Mixed Vegetable Curry)
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Ingredients
- 900g Potatoes, peeled and roughly diced
- 75g Onions, peeled and coarsely chopped
- 1.2 litres chicken stock
- 2 cm cube Ginger, peeled
- 2 tsp ground Coriander
- 2 tsp ground Cumin
- 5 tbsp fresh, green Coriander, chopped
- 0.5 hot green chillies
- 275 g shelled Peas, fresh or frozen
- 0.75 tsp Salt, (more if the stock is unsalted)
- 1 tbsp lemon juice
- 0.5 tsp roasted and ground Cumin seeds
- 150ml double cream
Method
1. Combine the potatoes, onions, chicken stock, ginger, ground coriander and ground cumin in a pan and bring to a boil. Cover, turn heat to low and simmer for 30 minutes.2. Fish out the cube of ginger and discard it. Add the fresh coriander, green chilli, peas, salt, lemon juice and ground, roasted cumin seeds.
3. Bring to a boil and simmer, uncovered for 2-3 minutes or until the peas are just tender. Empty the soup into the container of an electric blender in 2 or 3 batches and blend until it is smooth. Put the soup into a clean pan. Add the cream and bring to a simmer to heat through.
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Latest Comment
The amount of potato to be added is incorrect - it should be 4 oz - but really worth doing - it is zummy!