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
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.
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.
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.)