Inspiration for this recipe came from Giada De Laurentiis’s Pea and Basil soup. As I watched her make it on Food Network, I just knew it was a good soup. Every so often I like to take a break from the usual Indian meal and instead have something different and light and this soup and some bread felt perfect for that. I went to the grocery store to get some basil and came back with everything but basil. As I was putting away vegetables in the fridge, I saw this bunch of fresh cilantro. And Voilà! came the idea to make peas and cilantro soup. I am so glad I made it because it turned out to be a very delicious soup. Ciabatta bread with its crisp crust and soft yet chewy texture made the soup even more enjoyable. Typically, pea soup is made from dried peas. This soup uses fresh peas which makes it easier and quicker to whip up your meal.
As I was done making the soup, I suddenly remembered the pair of soup cups I had purchased from Anderson Pea soup restaurant in Santa Nella, California a few years back. They were sitting dutifully right there in the closet, as if just waiting for this moment. I lovingly picked them up and enjoyed drinking my soup from these cups.
2 cups fresh green peas (I used frozen peas)
1 small onion, sliced
1 small green chili (optional)
1 small bunch cilantro/hara dhaniya
1/2 tea spoon crushed black pepper
1/2 cup milk
1 table spoon olive oil
2-3 table spoon cream
Half tea spoon salt
1. In a medium-size pot, heat 1 table spoon olive oil and fry onions for about 5 minutes. Add Green peas, green chili and cilantro and shallow fry for 3-4 mintues. Take it off the stove and add 1 cup of water or vegetable stock.
2. Blend the mixture in a blender until very smooth.
3. Return the soup to pot. Add salt, milk, cream and crushed black pepper.
4. Cook the soup for another 5 minutes on low heat.
5. To serve, you can add some more cream and black pepper on top.