Better than habitant pea soup (just as easy)

Yield: 6 servings

Measure Ingredient
2 tablespoons Olive oil
2 eaches Dried red chile peppers, chopped
1 cup Potatoes, diced
2½ cup Green peas, fresh or frozen
¼ teaspoon Coriander powder
¼ teaspoon Cumin powder
⅛ teaspoon Turmeric
6 eaches Peppercorns, crushed
6 cups Stock or water
Mint leaves for garnish

In a soup pot, warm the olive oil over low heat until hot. Stir in the chile & spices & heat for 30 seconds. Add the potatoes & peas & slowly cook for 5 minutes, stirring often, but do not brown. Reduce heat if necessary. Add stock & raise heat. Bring to a boil, cover, reduce heat & cook until the vegetables are very tender, about 25 minutes. Remove from stove & cool for 10 minutes.

In batches, place soup through a blender & blend until smooth. Return to a clean pot & gently reheat. Season with salt & pepper & serve garnished with fresh mint leaves.

Recipe by Mark Satterly

Submitted By MARK SATTERLY On 06-15-95

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