Pea Soup with Spicy Sprinkle
Introduction
Serves: 4
Ingredients
1 large onion, peeled and sliced
1 Tbsp finely grated peeled ginger
1 Tbsp butter
¾ tsp salt
¼ tsp turmeric
½ tsp ground cumin
¼ tsp chilli powder
4 cups frozen baby peas
4 cups light stock
12 large fresh mint leaves
Spicy sprinkle
2 cloves garlic, peeled and crushed
1-2 tiny finely crushed bird’s eye chillies
Finely grated zest 1 lemon
½ tsp freshly ground coriander seeds
1 Tbsp butter
Method
1 Line a sieve with a piece of paper towel, set it over a bowl and pour in yoghurt. Leave to drain for 3-4 hours, until creamy and thick.
2 Put peas in a sieve and rinse with hot water until the icy crystals are washed off.
3 Put onion and ginger in a saucepan with butter and 1 teaspoon water. Cover with a lid and cook gently, for 7-10 minutes, until softened and lightly coloured; keep heat gentle or it will taste harsh. Add salt, turmeric, cumin and chilli powder. Cook through for 30 seconds, then add peas and stock. Bring to a gentle boil, then lower heat and cook gently for 30 minutes, partially covered with a lid.
4 When soup is ready, remove lid and leave it to cool for 10 minutes. Blend in a liquidizer or food processor with mint, blending most of the solid matter first, then adding as much liquid as necessary to bring it to a soup-like consistency. Taste and adjust seasoning if necessary. Return to cleaned pan and reheat.
4 To make the spicy sprinkle, sizzle ingredients in butter for 2-3 minutes. Spoon soup into cups or bowls and add blobs of drained yogurt. Put a dollop of sizzled spice mixture on top of each and serve immediately.
