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Creamy Peas Soup


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Creamy Peas Soup


Frozen Green peas (shelled) – 300 gm
Water – ½ cup (for peas)
Salt – as per taste
Sugar – ½ tsp or as per taste
Black pepper powder – as per taste
Fresh Cream – 2 tbsp for soup + as required for garnishing
Cornstarch – 2 tsp (dissolved in ½ cup water)

For the stock:
Water – 6 cup
Celery stem and leaves (chopped) – 1 cup
Cucumber – 1 small (chopped with skin)
Ginger – 1" pc (julienned)
Bay leaf – 1

Method of Preparation

1. For preparing the stock, add all the ingredients (under the heading) in a deep saucepan. Bring
    to boil and then simmer for 30 minutes.
2. Remove from heat, cool, discard bay leaf and blend in a mixer. Strain and reserve the stock for
    use in the soup.
3. Add ½ cup water in peas and cook in microwave till done.
4. Cool and grind the peas to a fine paste, adding some of the stock little by little.
5. Add the remaining stock and peas paste together in a deep saucepan and bring to boil.
6. Add salt, sugar, pepper powder and cornstarch, mix and simmer for 2-3 minutes.
7. Beat the cream and add.
8. Mix and serve hot. Garnish the soup with cream, once served in the bowl.

Notes & Tips

1. Step 7 can be omitted if you do not want cream in your soup. In that case you can garnish your soup with little butter rather than cream. [View Photograph]