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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From UK FoodTV Ingredients:
900 g potatoes, peeled and roughly diced |
1 small onion, peeled and coarsely chopped |
1 1/4 liters chicken stock |
2 cm cube fresh gingerroot, peeled |
2 teaspoons ground coriander |
2 teaspoons ground cumin |
5 tablespoons chopped fresh coriander |
1 small hot green chili |
275 g peas (fresh or frozen) |
3/4 teaspoon salt (more if the stock is unsalted) |
1 tablespoon lemon juice |
1/2 teaspoon ground roasted cumin seeds |
3/4 cup double cream |
Directions:
1. Combine the potatoes, onions, chicken stock, ginger, ground coriander and ground cumin in a pan and bring to a boil.
2. Cover, turn heat to low and simmer for 30 minutes.
3. Remove the cube of ginger and discard it.
4. Add the fresh coriander, green chilli, peas, salt, lemon juice and ground, roasted cumin seeds.
5. Bring to a boil and simmer, uncovered for 2-3 minutes or until the peas are just tender.
6. Empty the soup into the container of an electric blender in 2 or 3 batches and blend until it is smooth.
7. Put the soup into a clean pan. Add the cream and bring to a simmer to heat through.
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