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Upgraded Pea Soup Recipe

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.)

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