Yield: 6 servings
|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|
|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