I call this the “Upgraded pea soup” because, while it is still very much the same result, it tastes vastly more flavourful and spicy, adjusted to a Pakistani palate.
Ingredients for Pea Soup
1 tablespoon butter
¼ tsp. Garam Masala
½ tsp. Red chilli Powder
1 tsp. salt
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
3 tbsps. of finely chopped kimchi
1 teaspoon chopped fresh thyme or parsley
3 cups peas, fresh or frozen
4 cups reduced-sodium chicken broth, or vegetable broth
½ cup half-and-half (Half milk, half cream)
Freshly ground pepper to taste
Directions for Pea Soup
Step 1
In a Sauce pan, heat the butter until the butter melts. Add the onion and celery, and simmer, stirring occasionally, for 4 to 6 minutes, or until tender. Add the garlic and thyme (or parsley) and stir-fry for 10 seconds or until fragrant. Add in the spices (¼ tsp. Garam Masala, and ½ tsp. Red chilli Powder, with 1 tsp. salt). Optionally, add 3 tbsps. of finely chopped kimchi, and stir fry together.
Step 2
Peas are added after stirring. Add the broth and boil through while stirring constantly. Cook for approximately twenty minutes, until very tender, while reducing heat to maintain a brisk simmer.
Step 3
Add the half and half and then cook for another five minutes. In a blender, puree the soup in small batches until it’s smooth. (When pureeing hot liquids, exercise caution.)
Zubaida Hussain
Looks like daal to me