Winters is the best time to enjoy the sun! The same sun that we play hide and seek with in Delhi’s hot months of May and June.
So yes, winters give us Delhiites a reason to dress up in those lovely turtle necks (anyone who knows me, knows I am a huge turtle neck fan!), jackets, boots and head out in our fashionable best!
After enjoying a hectic day out, what better than coming home to some hot comfort food and green pea soup is one of them. I’ve generally seen pea soup accompanied with ham so I’ve adapted the recipe to suit the vegetarian in me. Here’s what you’ll need for the green pea soup
- 200 g frozen / fresh peas, cleaned/ thawed (I use fresh or forzen but green split peas can also be used )
- 1 medium Onion, finely chopped
- 5-6 (small) / 2 (large) cloves of Garlic, crushed
- 1 medium Potato, peeled and finely chopped
- 1 medium Carrot, peeled and chopped
- 1 stick Celery, chopped
- 1 lt Vegetable Stock/ water (non-vegetarians can use chicken stock)
- 1 Bay leaf
- 1 tsp Black pepper
- 1/4 tsp smoked Paprika
- 1 tbsp Butter
- Salt, to taste
Heat butter on low flame in a soup pot. If you worry about burning the butter, add a tsp of oil which will bring down the temperature and save the butter from burning.
Add the garlic, onions, bay leaf and sauté. Add the potatoes, carrots, celery and sauté. Add some black pepper and salt (approx 1 tsp each).
Keeping the pot on medium heat, cover and let the vegetables cook for 10-15 mins. Press them against the back of the fork to check their tenderness.
Once the vegetables are tender, add the peas, paprika and the vegetable stock. Check the stock for salt and add some more if needed.
Cook the soup for another 20 mins or till the peas are cooked through.
Take the bay leaf out and churn the soup through a blender. Add some water to adjust the thickness of the soup as per your need. Check for seasoning once again and add salt if needed.
Serve in individual bowls and top with some sour cream and smoked paprika.