Winter is the season for fresh green peas and the soup given below may take a little time to make ........but it is so yummy......its almost like a meal. You need a very light meal after a bowl of this soup.
500 gms fresh / frozen shelled green peas
1 small onion very finely chopped
some vegetable or chicken and vegetable stock(about 500 ml)
salt/pepper/pinch of sugar
a little finely chopped  mint to garnish

600 ml bechamel sauce (this is the traditional white sauce but more tastier)
Put milk, 1 chopped onion, half a large diced carrot, 1 bay leaf, a few peppercorns and a couple of green cardamoms  altogether  in a saucepan and allow it to come to a boil. Simmer for a few minutes and leave.
Next take 1 teaspoon of butter and roast a little flour , stirring constantly till it is a light brown. Add the flavoured milk and allow to thicken stirring constantly.

In another saucepan chop one small onion and saute with 1/2 teaspoon of butter
for a few minutes. Next add the stock , the peas and the seasoning and allow to simmer till done.
Add the thickened sauce and puree all of it after removing the bay leaf. This way 
there will be no lumps and the soup will be smooth. Put it back in the pan and let it simmer a little. Serve in individual bowls with a little mint to garnish.

1 comment:

  1. Hi Roda,

    Tehemtan here. I enjoyed discovering your easy to make recipes. It makes life so much easier for people like me who cooks once in a while.

    One request -- when you use the fascinating sounding English names for the ingredients please give us the Hindi and the Kannada equivalents. This will enable me to ask for the ingredients at the local veggie vendors or shops, without having them turn up their eyes heavenwards for help.

    Thanks once again.

    Tehemtan Dhabhar