Green Pea Soup

Name: Green Pea Soup
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)

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)

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.