Better Than Habitant Pea Soup
Contributed by: Chris WebAdmin. of RecipesNow.com
Just as easy too!
- 2 tablespoon olive oil
- 2 each dried red chile peppers, - chopped
- 1 cup potatoes, diced
- 2 1/2 cup green peas, fresh or frozen
- 1/4 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 1/8 teaspoon turmeric
- 6 each peppercorns, crushed
- 6 cup stock or water
- 1 salt
- 1 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.
Serving Size: Makes 6 servings