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.
CASHEW AND GREEN PEAS CURRY
From today's City Times newspaper. This Sri Lankan speciality is rich and when served with ghee rice, it becomes a wholesome meal.
Provided by Charishma_Ramchanda
Categories Fruit
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a pan.
- Add mustard seeds and allow to crackle.
- Add curry leaves and saute for a few brief seconds.
- Add all the remaining ingredients.
- Cook for 15 minutes.
- Serve hot with plain white Basmati rice or ghee rice (recipe posted separately) and papaddams.
Nutrition Facts : Calories 336.2, Fat 24.4, SaturatedFat 4.5, Sodium 259.7, Carbohydrate 23.9, Fiber 4.6, Sugar 6.3, Protein 9.6
CREAM OF CASHEW PEA SOUP
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Provided by Brooks Headley
Categories Bon Appétit Soup/Stew Summer Pea Sugar Snap Pea Cashew Nut Vegan Vegetarian Lunch Appetizer Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30-40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10-15 minutes.
- Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)
- Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
- Serve soup topped with scallions and potato chips.
- Do Ahead
- Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.
CURRIED PEA SOUP
Make and share this Curried Pea Soup recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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
Wonderful for a winter day, this soup gets subtle flavor from curry. I serve it with salad and a toasted baguette.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
CURRIED CASHEW AND GREEN PEA SOUP
A delectable, high-protein puree made of cashew butter and silken tofu forms the base of this nearly instant soup. This soup is good warm, at room temperature, or even chilled, if you have the time to refrigerate it.
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine 1/2 cup of the rice milk with the cashew butter and tofu in a food processor. Process until smoothly pureed.
- To serve at room temperature, transfer the puree to a serving container, then stir in the rest of the rice milk and the remaining ingredients. Check the seasoning, then serve. To serve chilled, refrigerate the soup for an hour or so.
- To serve warm, transfer the puree to a small soup pot. Add the rest of the rice milk and the remaining ingredients, stir together, and heat until just warmed through. Adjust the consistency with a little more rice milk if needed. Check the seasoning and serve.
- Served warm, there's something about this soup that calls for a hearty grain dish as a partner. I like it with Quinoa with Wild Mushrooms and Mixed Squashes (page 90). A simple green salad completes the meal.
- As a cool soup, it's delicious with Sweet and White Potato Salad with Mixed Greens (page 188). Add a simply prepared cauliflower dish like Sautéed Cauliflower with Sun-Dried Tomatoes and Basil (page 198) if you like.
- For a nice summer meal, serve with one or two lighter salads-many of those in Chapter Seven, Salads and Veggies on the Side, work well with this soup. Add some fresh bread or corn on the cob.
- Calories: 260
- Total Fat: 13g
- Protein: 12g
- Carbohydrates: 27g
- Fiber: 5g
- Sodium: 135mg
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