I love green peas and try using them in most of the dishes prepared. Now in Chennai green peas are sold @ Rs.30 / kg so stopped buying frozen packed ones from the stores.
Just remove the peapods and store the peas in freezer mate boxes in freezer and it can be used as and when required and they cook faster.
Green peas are rich in Vitamin K1 and good source of proteins as well as rich in folic acid and iron.
Italian dried herbs are rich in source of anti-oxidant nutrients. The soup had a unique taste me and my hubby liked it and the herbs gave a nice aroma to the soup.
So here goes the soup …
Cooking time: 20 min approx
2 cup – Frozen Green Peas
1 large – Onion roughly chopped
2 Cloves – Garlic roughly chopped
1 large – Bay Leaf
1 tsp of mixed herbs – Dried Oregano, Basil, Thyme, Rosemary, Parsley
2 tbsp – Low Fat Butter
1 cup – Milk
1 tbsp – Fresh Cream
1 tbsp – Plain Flour
1 tsp – Fresh Ground Black Pepper
1 tsp – Salt
2 cups – Vegetable stock
Heat 1 tbsp butter in heavy bottomed pan add butter once it melts add chopped onion and bay leaf sauté for 1 min add peas and sauté for another 2 min with ½ tsp salt.
Add the vegetable stock and let it cook for 7 – 8 min.
Remove the bay leaf and blend the mixture if required add stock (consistency as per individuals requirement – I don’t puree it completely)
To prepare the white sauce in a pan add the remaining butter add the flour cook it in slow fire, add milk slowly stirring to make it to a smooth paste now add salt , pepper, dry herbs mixture and stir it.
Need not overcook the sauce it tends to burn so switch off the fire once spices are added.
Add the blended pea puree to the white sauce cook it for 1 min don’t boil the soup, switch off the stove.
Add cream to make it even richer before serving.