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Preparation Time : 15
Cook Time : 30
Total Time : 45
1/2 cup green Peas
1/2 cup blanched and roughly chopped Spinach
1 medium sized Onion
3-4 Garlic pods
2 small green Chillies (you can skip)
1 tablespoon Butter(I used unsalted)
1/2 teaspoon Garlic powder
1/3 rd teaspoon Onion powder
1/2 teaspoon Chilli flakes
1/4 th cup cream some more to garnish 4-5 green peas to garnish 1/2 teaspoon Salt
For 2-3 crisp garnish
2 tablespoons Rice flour
1 pinch Salt
1/2 teaspoon Fruit salt(Eno)
1/2 teaspoon Butter or as required
Take a bunch of spinach and blanch for a few seconds in boiling water and then roughly chop. Also, take a 1/2 cup of green peas.
Chop onion, garlic and green chillies.
Heat 1 tablespoon of butter in a pan and then add in chopped onion, garlic and green chillies.
Saute for a couple of minutes and then add in peas and spinach.
Add in salt, chilli flakes, garlic and onion powder.
Stir and saute for 2-3 more minutes and then add in 3 cups of hot vegetable stock or water.
Cover and simmer for about 15 minutes.
After 15 minutes remove the lid, check the seasoning and remove from heat.
When the mixture cools down, blend it to make a thick puree.
For the crispy garnish take 2 tablespoons of rice flour to a bowl and make a thin batter with water.
Add in a pinch of salt and 1/2 teaspoon of Eno(fruit salt) and mix.
Heat a griddle, brush some butter and pour batter to make a thin layer.
Cook in medium heat until crisp and then remove.
Now transfer the soup again to the pan and give it a boil. Adjust seasoning and add in 1/4th cup of cream.
Mix well and remove from heat. Transfer to individual soup bowls. Top with some peas and cream.
Serve hot with the crisp rice garnish.
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