Carrot and Pea Soup

Ingredients 

Chopped carrots                           1  cup

Fresh or frozen green peas             1/2 cup

Chopped Jalapenos s                    - 1 no

Water                                          2 cups

Crushed black peppercorns              ½ teaspoon

Green cardamom pods, crushed         2 no

Cloves                                          – 2

stick cinnamon                               1-inch

Bay leaves                                      2

Juice of  lemon                                1

Salt                                               TO TASTE

 heavy cream                                 ¼ cup(optional)

Milk                                              – ¼ cup

chopped fresh cilantro leaves             2 tablespoons 

  

 Method:

• Heat the stock in a saucepan.  Place peppercorns, cardamom, cloves, cinnamon, and bay leaves in a square of cheesecloth and tie the cloth closed. 
• Add to the pot, along with the carrots, peas, Jalapenos, lemon juice, and salt to taste.  Bring to a boil. 
•  Reduce heat and simmer until the liquid is reduced by half.  Remove from heat and discard the bag of spices.
•  Let the soup cool slightly, then puree in a food processor or blender until smooth. 
•  Force the soup through a strainer into a clean pan.  Add the heavy cream/ milk and bring the soup to a simmer, skimming if necessary. Garnish with chopped cilantro.

Carrot and Pea Soup