Curried Pea Soup With Frizzed Ginger Recipes

CURRIED SPLIT PEA SOUP

Steps:

• Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
• Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

CURRY SPLIT PEA SOUP

Steps:

• In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
• Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

CURRIED PEA SOUP

Steps:

• In a large saucepan, bring the water, bouillon, garlic, curry powder, salt, pepper and mint to a boil. Stir in peas and celery. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peas and celery are tender. Cool slightly. , Place pea mixture and milk in a blender; cover and process until blended. Return to saucepan. Stir in cream; heat through (do not boil). Stir in lemon juice. Garnish with fresh mint if desired.

CURRIED PEA SOUP

Steps:

• In a saucepan, bring water, bouillon, garlic, curry powder, salt, pepper and mint to a boil. Stir in peas and celery. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peas and celery are tender. Cool slightly.
• Place pea mixture and milk in a blender or food processor; cover and process until smooth. Return to saucepan. Stir in cream; heat through (do not boil). Stir in lemon juice. Garnish with fresh mint if desired.

CHILLED CURRIED PEA SOUP

Steps:

• Combine the onion, curry powder and oil in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for three minutes.
• Remove and uncover. Stir in the peas and broth. Cover and cook at 100 percent power for five minutes.
• Remove and uncover. Pass through a food mill fitted with a fine blade to remove the skins. Discard the pulp, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the souffle dish and refrigerate at least an hour, until chilled.
• Just before serving, stir in the yogurt and lime juice. Season with salt and pepper.

CURRIED PEA SOUP

Steps:

• Melt butter in heavy large saucepan over medium-high heat.
• Add 1 onion and sauté until tender, about 10 minutes.
• Add curry and stir 30 seconds.
• Add 4 cups broth and peas and bring to boil.
• Reduce heat; simmer until peas are very tender, about 15 minutes.
• Season with salt and pepper.
• Puree in blender in batches.
• Thin with more broth if desired.
• Mix yogurt, cilantro and red onion in small bowl.
• Cover; chill up to 2 hours.
• Rewarm soup, stirring often.
• Serve with dollop of yogurt mixture.

CURRIED PEA SOUP

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add 1 onion and sauté until tender, about 10 minutes. Add curry and stir 30 seconds. Add 4 cups broth and peas and bring to boil. Reduce heat; simmer until peas are very tender, about 15 minutes. Season with salt and pepper. Puree in blender in batches. Thin with more broth if desired. (Can be made 1 day ahead. Cover; chill.)
• Mix yogurt, cilantro and red onion in small bowl. Cover; chill up to 2 hours.
• Rewarm soup, stirring often. Serve with dollop of yogurt mixture.

CURRIED SQUASH SOUP WITH FRIZZLED LEEKS

Steps:

• In a large bowl of water, wash leeks and drain.
• In a heavy kettle cook onion in butter over moderately low heat, stirring until softened. Add leeks and salt to taste and cook, stirring until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes or until vegetables are soft.
• Cool soup slightly and puree in batches in a blender or food processor. Season soup with salt and pepper. (Soup may be made 5 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.) Top with frizzled leeks.

CURRIED SPLIT PEA SOUP

Steps:

• In castiron skillet on low-medium heat lightly toast the dry spices just until fragrant, about 3-4 minutes. Set aside in small bowl.
• In same castiron skillet heat oil on medium heat, add the diced potatoes and cook for about 5 minutes or until light golden. Next add the onion, garlic, ginger, celery, apple, curry powder, cumin, mustard seeds, coriander and turmeric.
• Reduce the heat and saute, stirring often, for about 10 minutes, or until vegetables have softened. Do not burn.
• Transfer mixture to large soup pot or crock pot. Stir in the split peas and enough water to cover the peas by 2 inches. For range top directions, reduce heat to medium-low, cover and cook until the split peas are soft enough to puree, approximately 20 minutes.
• For crockpot, cover and simmer for about 4 hours or until split peas are softened enough to puree.
• Once cooked, puree the soup with an immersion blender. Reduce heat to low and stir in the lemon juice and fresh cilantro. Season to taste with salt and pepper.
• Serve hot. Garnish each serving with cilantro sprig if desired.

CURRIED BLACK-EYED PEA SOUP

Steps:

• Quick-soak black-eyed peas.
• Coarsely chop bacon and finely chop onion. Thinly slice celery crosswise.
• In a 5-quart kettle cook bacon over moderate heat, stirring occasionally, until golden, about 10 minutes. Add onion, celery, and spices and cook, stirring occasionally, until onion is softened. Add peas and broth and simmer, uncovered, until peas are tender, about 20 minutes. Season soup with salt and pepper.
• In a blender purée 2 cups soup until smooth (use caution when blending hot liquids). Stir purée and coriander into soup remaining in kettle.