Shell, wash and boil green peas in two cups of water. Blend in a blender to make a smooth puree.
Peel, wash and finely chop onion. Peel, wash ginger and garlic. Remove stems and wash green chillies to make a paste.
Heat ghee or oil in a pan, add cumin seeds and bay leaves, stir-fry for half a minute. Add onion and saute till it turns a light pink. Add ginger-garlic-green chilli paste. Saute for one to two minutes.
Add green peas puree. Cook for five minutes, stirring continuously. Add three cups of water and bring to a boil.
Season with salt and stir. Remove bay leaves and discard. Reduce heat and cook further for five minutes. This soup is of thick consistency, however you may make it of the consistency of your linking, by varying the quantity of water used.
Stir in fresh cream and serve hot garnished with a swirl of cream. |
