Indian pea soup by Sarah

Ingredients for 4 servings:

• 6 onions, red
• 4 cloves garlic
• 2 chili peppers, red
• 2 chili peppers, green
• 4 tbsp ghee, or clarified butter
• 80 g tamarind(s) (tamarind pulp)
• 100 g tomato puree
• 1 tbsp ginger, freshly grated
• 2 curry leaves, crumbled
• 3 tbsp garam masala
• 2 tbsp sesame seeds
• 1 ½ liters of chicken stock
• 600 g peas, frozen
• Salt
• pepper
• n. B. Mustard powder
• 200 g sour cream
• 1 bunch of coriander leaves

Instructions

Working time approx. 25 minutes; Rest time approx. 12 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 57 minutes

Pea soup with a twist

Peel the onions and garlic. Slice the onions into rings and finely chop the garlic. Wash the chilies, halve them lengthwise, remove the seeds, and cut into fine strips. Heat the ghee and sauté the onions with the garlic and chilies for about 5 minutes. Let the tamarind steep in hot water for about 12 minutes. Squeeze out the juice and sieve it into the onions. Add the tomato puree, ginger, crumbled curry leaves, garam masala, and sesame seeds. Add the chicken stock and thawed peas. Season to taste with salt, pepper, and mustard powder and simmer over low heat for about 10 minutes. Then puree and stir in the sour cream. Wash and dry the coriander, pick off the leaves, and sprinkle them over the soup.