This is another one of my wife’s Indian-style cooking but she added green peas deviating from the original recipe. The below is when we served this cold with small slices of Jalapeño pepper and freshly cracked black pepper. This is very nice soup either warm or cold. Once it is cold, the spices get muted but still a very nice soup for summer. I asked my wife to take over.
4 potatoes peeled and cubed
2 medium onions chopped
Chicken stock to cover potatoes and onions
¾ inch slice of ginger
1/2 tsp ground coriander
2 tsp ground cumin
5 tbs. chopped cilantro
1/2 fresh jalapeno
Bag of frozen Hanover petite peas
¾ tsp salt
1 tbs. lemon juice
I sautéed the onions until they became translucent. I added the coriander and cumin and heated them until they became fragrant (i.e. until the flavors bloomed—this is my favorite part of Indian cooking the lovely smell of the spices as they come alive). Then I added the potatoes, ginger, and chicken juice. I simmered until the potatoes became soft. I took out the slice of ginger and discarded it. I put the soup mixture in a blender and added the cilantro and jalapeño and whirred until mixture became smooth. I then put the pureed mixture back into the sauce pan and added the frozen peas and heated until they thawed. I added the lemon juice at the end and thinned the mixture with milk to taste. (the original recipe adds the peas and blends them along with the onions and potatoes. I decided the put the peas in whole after pureeing the potato onion mixture to retain texture.)
This was a very flavorful and satisfying soup. The peas added a nice crunch with a little burst of sweetness.