Better Than Habitant Pea Soupappetizers, soups, vegetables 2 tablespoon olive oil 2 each dried red chile peppers, - chopped 1 cup potatoes, diced 2 1/2 cup green peas, fresh or frozen 1/4 teaspoon coriander powder 1/4 teaspoon cumin powder 1/8 teaspoon turmeric 6 each peppercorns, crushed 6 cup stock or water 1 salt 1 mint leaves for garnish In a soup pot, warm the olive oil over low heat until hot. Stir in the chile & spices & heat for 30 seconds. Add the potatoes & peas & slowly cook for 5 minutes, stirring often, but do not brown. Reduce heat if necessary. Add stock & raise heat. Bring to a boil, cover, reduce heat & cook until the vegetables are very tender, about 25 minutes. Remove from stove & cool for 10 minutes. In batches, place soup through a blender & blend until smooth. Return to a clean pot & gently reheat. Season with salt & pepper & serve garnished with fresh mint leaves. Recipe by Mark Satterly |
