Fresh Green Peas is a winter special vegetable and is a choice for all including children. It tastes little sweet when it is fresh. Green Peas can be cooked as combo or solo like soups, curries, stir fries, fried rice, or with vegetables. During winter, I always use fresh green peas and during off season I use frozen peas or dried peas. In my fridge I always keep stock of frozen peas for ready use.
Here I have prepared Green Peas Soup using fresh peas. With the given quantity of ingredients, 7 to 8 cups of soup can be prepared. It is creamy and little bit sweet. Green Peas is known as “Mutter” in Hindi and as “Pachai Pattani” in Tamil.
Cooking time: 20 minutes approximately
- Green peas – 2 cup
- Milk – ½ cup
- Vegetable stock/water – 4 cup
- Onion – 1 no
- Green chilli – 1 no
- Ginger – small piece
- Garlic – 4 cloves
- Fresh ground black pepper – 1 tea spoon (adjust as per your taste)
- Sugar – ¼ tea spoon
- Corn flour – 1 tea spoon
- Lemon juice – 1 tea spoon
- Low fat butter – 1 tea spoon
- Mint leaves – few
- Salt – as per taste
- Low fat Cream – for garnishing (optional)
- Chop onion, mint, garlic, ginger and green chilli.
- In a cooker/pan, add half of butter, chopped items and fry for 2 minutes just to remove raw smell.
- Add green peas, milk, 1 cup water, ¼ tea spoon sugar and pressure cook for one whistle.
- Cool and grind it to a smooth paste.
- Now in a pan, add remaining butter, corn flour and cook in low flame for few seconds; add ¼ cup of water and mix briskly to get a white sauce; now add ground peas, vegetable stock.
- Mix and let it get hot well; add salt, pepper powder and mix.
- Before serving, mix with lemon juice and garnish with cream.
- Adding little sugar helps to keep the original green colour of the peas. You can try this for cooking greens also.
- I never boil the soups too much. I remove it just before the boiling stage to keep the soup tasty and creamy.
- Dry grind pepper just before adding in soup to give nice aroma to the soup.
This post is part of the event “Healthy Inspirations Event-Soups” hosted by Usha of Veg Inspirations.