This is from Madhur Jaffrey's Indian Cooking. She says it is India's version of cream of pea soup. But It is both more highly spiced and more delicious than a traditional pea soup. The spices lift this soup to a whole new level. With a salad and maybe a roll it is a delicious meatless meal.
1 medium potato, peeled and roughly diced
1 medium onion, peeled and coarsely chopped
5 cups chicken stock
3/4 inch cube of fresh ginger, peeled
1/2 teaspoon ground coriander
2 teaspoons ground cumin
5 tablespoons chopped cilantro
1/2 fresh hot green chili
10 ounces shelled green peas, fresh or frozen
3/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon ground roasted cumin seeds (we usually skip this step)
2/3 cup heavy cream
Combine the potato, onion, chicken stock, ginger, ground coriander and ground cumin in a pot and bring to a boil. Cover and turn heat to low, simmer for 30 minutes.
Fish out the cube of ginger and discard it. Add the cilantro, green chili, peas, salt, lemon juice and ground roasted cumin seeds. Bring to a boil and simmer, uncovered for 2-3 minutes or until the peas are just tender.
Empty the soup into the container of an electric blender in 2-3 batches and blend until it is smooth. Put the soup into a clean pot. Add the cream and bring to a simmer to heat through. Serves 5-6.