Green Pea Soup
A classic Anglo-Indian soup made by simmering beef shin with green peas, onions, and mint until the ingredients dissolve into a rich, savory broth. This recipe follows the method for standard Pea Soup but substitutes green peas.
Ingredients
- 1 kg Beef shin, bone-in, cut into small pieces (Approximately 2.2 lbs; provides gelatin and flavor for the stock)
- 500 g Green peas (dried or fresh) (About 3 cups. If using dried green peas, soak overnight first.)
- 3 whole Onions, medium size
- 2 tbsp Fresh mint leaves (Chopped)
- 3 liters Water (Original calls for 2 gallons, reduced here for a richer modern soup)
- 2 tsp Salt (Adjust to taste)
- 1 tsp Black pepper (Ground)
More recipes using Beef
Vegetable Soup
A classic, clear Anglo-Indian style soup based on the Jardinière method. A rich beef shin stock is simmered for hours before adding a medley of finely cut root vegetables and cabbage, resulting in a hearty and nutritious broth.
Meat Stock Soup
A simple soup made with meat stock, offering a hearty and flavorful base for various additions.
Hearty Beef Dinner Soup
A classic and comforting beef soup, simmered with vegetables and herbs for a rich and flavorful broth. Perfect for a hearty dinner.
Creole Soup
A flavorful and hearty soup with a blend of spices, vegetables, and meat.
Instructions
- 1Cut the beef shin into small pieces (including the bone if possible) and wash thoroughly under cold water.
- 2Peel and roughly chop the onions. Wash and chop the mint leaves.
- 3Place the beef, water, green peas, chopped onions, mint, salt, and pepper into a large soup pot or stockpot.
- 4Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 3 hours, or until the peas are completely dissolved and the beef is falling apart.
- 5Strain the soup through a sieve, pressing the solids to extract flavor and thicken the soup with the dissolved peas. Discard the bones and tough fibers. Serve hot.
You Might Also Like
Fresh Green Pea Soup
A classic Anglo-Indian fresh pea soup that utilizes the sweetness of pea pods and fresh herbs for a deep, natural flavor. The shells are boiled to create a rich stock before the fresh peas are added.
Green Pea Soup, Dried
A hearty, classic soup made from dried green peas, simmered with beef, bacon, and root vegetables until rich and pulpy. Served with toasted bread squares and dried mint.
Cream of Green Pea Soup
A vibrant and rich soup made from dried green peas, naturally coloured with fresh spinach and enriched with cream and butter. This modernized recipe incorporates traditional seasoning techniques, finishing with aromatic dried mint and crisp fried bread.
Bean Soup, Green
A classic Anglo-Indian broad bean soup, smoothed into a puree and enriched with butter. The soup is given a vibrant green hue using fresh spinach extract, a traditional method for maintaining color in long-simmered vegetable soups.