GREEN SOUP - HARA SHORVA
This is India's version of cream of pea
soup. Though spicy, the soup is surprisingly delicate. It's not worth
making unless you have fresh peas.
Serves 6
-
4 oz (110 g) potato, peeled and roughly
diced
-
3 oz (75 g) onion, peeled and roughly
chopped
-
2 pts (1.1L) chicken stock
-
3 in (2 cm) cube of fresh ginger, peeled
-
1/2 tsp ground coriander seeds
-
2 tsp ground cumin seeds
-
10 oz (275 g) fresh shelled peas
-
1 tbs lemon juice
-
5 tbs fresh coriander leaves chopped
-
1/2 fresh hot green chili
-
1/2 tsp ground roasted cumin seeds
-
salt to taste
-
1/4 pt (150 ml) double cream
-
Using a large heavy-bottomed lidded pan
combine the potato, onion, chicken stock, ginger, ground coriander and
cumin.
-
Cover and simmer for 30 minutes. Discard
the ginger and add the peas, lemon juice, coriander leaves, chilli,
salt and roasted cumin.
-
Bring to the boil and simmer uncovered
until the peas are cooked - a couple of minutes.
-
Blend the soup in batches, return to a
clean pot and add the cream. Heat through and serve.
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