"Hunger is the best sauce in the world."--Cervantes

Green Soup (Hara Shorva) from Soups, Snacks, Savories and Sweets Cookbook Recipe

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This recipe for Green Soup (Hara Shorva) from Soups, Snacks, Savories and Sweets Cookbook, by , is from Baker Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marco Rudolf's Wife, Molly Fager, "Master Chef"

Category:
Category:

Ingredients:  
Ingredients:  
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 seeds
2 teaspoons ground cumin seeds
5 tablespoons chopped fresh coriander
1/2 fresh hot green chili
a 10 ounce bag of frozen peas
3/4 teaspoon salt (more if stock is unseasoned)
1 tablespoon lemon juice
1/2 teaspoon ground roasted cumin seeds
2/3 cup heavy cream

Directions:
Directions:
Combine the potato, onion, chicken stock, ginger, ground coriander, and ground cumin in a pot and bring to a boil. Cover, turn heat to low and simmer for 30 minutes. Fish out the cube of ginger and discard it. Add the fresh coriander, chili, peas, salt, lemon juice, and roasted cumin. Bring to a boil and simmer, uncovered, for 2-3 minutes or until peas are just tender. Empty the soup into a blender in two to three batches and blend until smooth. Add cream and bring to a simmer to heat through and serve.

Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is India's version of cream of pea soup.

 

 

 

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