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Better Than Habitant Pea Soup
2 tb Olive oil
2 ea Dried red chile peppers, chopped
1 c Potatoes, diced
2 1/2 c Green peas, fresh or frozen
1/4 ts Coriander powder
1/4 ts Cumin powder
1/8 ts Turmeric
6 ea Peppercorns, crushed
6 c Stock or water
Mint leaves for garnish
In a soup pot, warm the olive oil over low heat until hot. Stir in the chile & spices & heat for 30 seconds. Add the potatoes & peas & slowly cook for 5 minutes, stirring often, but do not brown. Reduce heat if necessary. Add stock & raise heat. Bring to a boil, cover, reduce heat & cook until the vegetables are very tender, about 25 minutes. Remove from stove & cool for 10 minutes.
In batches, place soup through a blender & blend until smooth. Return to a clean pot & gently reheat. Season with salt & pepper & serve garnished with fresh mint leaves.
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