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Learn how to make Green Peas Soup at home with our Chef Varun Inamdar
Green Peas Soup Ingredients:
Introduction – 0:00
Chef’s Story – 0:22
How To Make Green Peas Soup – 0:32
1 tbsp Oil
3 Garlic Cloves
2 Onion (sliced)
Spring Onion (chopped)
1 Bay Leaf
1/8 tsp Carom Seeds
2 cup Green Peas (blanched)
Salt To Taste
1 cup Water
1/3 cup Coriander Leaves (chopped)
Spring Greens (chopped)
Bringing the Mixture In Room Temperature – 4:52
Grinding the Mixture – 5:22
Water
How To Make Green Peas Soup – 6:06
Fresh Cream (as required)
Black Pepper
Plating – 6:55
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Host: Varun Inamdar
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About Peas Soup
Pea soup, Green Peas Soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.
Pea soup has been eaten since antiquity; it is mentioned in Aristophanes’ The Birds, and according to one source “the Greeks and Romans were cultivating this legume about 500 to 400 BCE. During that era, vendors in the streets of Athens were selling hot pea soup.
Eating fresh “garden” peas before they were matured was a luxurious innovation of the Early Modern period: by contrast with the coarse, traditional peasant fare of pease pottage (or pease porridge), Potage Saint-Germain, made of fresh peas[3] and other fresh greens braised in light stock and pureed, was an innovation sufficiently refined that it could be served to Louis XIV of France, for whose court at the Château de Saint-Germain-en-Laye it was named, c. 1660–1680. |
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Recipe Video:
