Better than habitant pea soup (just as easy)
6 servings
Ingredients
| Quantity | 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 |
| Salt | ||
| Mint leaves for garnish | ||
Directions
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