Scale
Ingredients
- 3 tablespoons chopped fresh ginger
- 10 cloves garlic, smashed and peeled
- 2 serrano chiles, seeded and chopped
- 1/4 teaspoon ground cumin
- 3 tablespoons canola oil (the original recipe calls for ghee [clarified butter] or sunflower oil but I used what I could find)
- 2 bay leaves
- 1/2 medium onion, chopped
- 4 cups water (can use vegetable or chicken stock, if you have it)
- 16 ounces frozen peas (or the equivalent, fresh and shelled)
- 1 tablespoon fresh lemon juice
- salt and pepper, to taste
- crumbled feta, cooked paneer or halloumi cheese to garnish (optional)
Instructions
- Use a food processor, blender or mortar and pestle to combine the ginger, garlic, chilies, cumin and 3 tablespoons of water into a paste.
- In a large saucepan, heat the oil on medium-high heat. Once the oil begins to pop, add the bay leaves and saute for 1 minute. Add the onions and cook until they begin to brown slightly. Stir in the garlic-ginger paste and cook for an additional minute.
- Add the water or stock and stir well; heat until the soup begins to boil. Add the peas and simmer for 5 minutes, until the peas are bright green and slightly “al dente.”
- Remove the soup from the heat and remove the bay leaves. Add the salt and pepper, then puree using a stick blender(!). Alternately, allow the soup to cool for 10 minutes, then pour into a regular blender. Cover (use a kitchen towel — don’t touch the blender directly) and blend for a few minutes, until the soup is smooth. Serve with crumbled cheese and a pinch of cumin, if desired.
Notes
Adapted from 101 Cookbooks