|
Lightly spiced green pea and pistachio soup
|
|
|
 by Anjum Anand
With a few light spices and pistachios this beautiful soup transforms into something elegant and exotic
Serves 4
|
 Ingredients
1 tbsp ghee or a combination of butter and oil
1 small-medium onion, sliced
12g fresh ginger, roughly chopped
400g fresh shelled or frozen peas
1 tsp coriander powder
¾ tsp cumin powder
¾ tsp garam masala
¾ tsp sugar or to taste
50g pistachios, shelled (shelled weight around 25g) plus extra for garnish
Salt and plenty of black pepper
900ml water or stock of your choice
Sour cream to serve
Method
1. Heat the ghee in a large non-stick saucepan. Add the onion and cook until soft and colouring around the edges.
2. Add the ginger, cook for a further minute and add the peas, spices, seasoning, sugar and water/stock. Bring to a boil and cook for about 10 minutes or until the peas are soft.
3. Rub the pistachio nuts to remove the papery brown skin, add to the soup and blend until smooth.
4. Serve with swirl of lightly seasoned sour cream in the middle of each soup bowl, top with the extra pistachios and serve.
|
Win tickets to see Jessie J at Sandown Park Racecourse!