A creamy soup with no cream! The Green Pea Skin Soup is a deliciously unique soup made with the skin and the pods of green peas, cooked with milk and onions. When you open the cooker after the required whistles, it might seem like the milk has curdled, but worry not, that is the way it is supposed to be. Once you blend, strain and season it, the soup will be just perfect!
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Makes 3 servings
Ingredients
3 cups green pea skin
2 tbsp green peas
2 tsp butter
1/4 cup chopped onions
1 cup milk
salt and freshly ground black pepper (kalimirch) to taste
Method
- Heat the butter in a pressure cooker, add the onions and sauté on a medium flame for 1 minute.
- Add the green peas skin and green peas, mix well and cook on a medium flame for 2 minutes.
- Add the milk and ¼ cup of water, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Cool completely.
- Once cooled, blend in a mixer till smooth.
- Strain the mixture using a strainer and transfer into a deep non-stick pan.
- Add the ¼ cup of water, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.