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Curried Pea Soup

CURRIED PEA SOUP

this soup is delicious, although some kids may balk at the color. we can't get enough of it.

Time: 40 minutes

Steps:

  • melt butter in heavy large saucepan over medium-high heat
  • add 1 onion and saut 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 image

Number Of Ingredients: 8

Ingredients:

  1. butter
  2. onion
  3. curry powder
  4. vegetable broth
  5. tiny peas
  6. plain low-fat yogurt
  7. fresh cilantro
  8. red onion


CURRIED PEA SOUP

Make and share this Curried Pea Soup recipe from Food.com.

Recipe From food.com

Provided by Mirj2338

Time 40m

Yield 4 serving(s)

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 image

Number Of Ingredients: 8

Ingredients:

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 5 teaspoons curry powder
  • 4 cups vegetable broth
  • 2 (10 ounce) packages frozen tiny peas or 3 lbs fresh peas, shelled (about 4 1/2 cups)
  • 1 cup plain low-fat yogurt
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped red onion


CURRIED PEA SOUP

Wonderful for a winter day, this soup gets subtle flavor from curry. I serve it with salad and a toasted baguette.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 25m

Yield 2 servings.

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 image

Number Of Ingredients: 13

Ingredients:

  • 1/2 cup water
  • 1 teaspoon chicken bouillon granules
  • 1 garlic clove, minced
  • 1/2 teaspoon curry powder
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • Dash to 1/8 teaspoon dried mint flakes
  • 1 package (10 ounces) frozen peas
  • 1 celery rib, finely chopped
  • 1/2 cup milk
  • 1/2 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • Fresh mint, optional


CURRIED PEA SOUP

Recipe From epicurious.com

Yield Serves 4

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 Pea Soup image

Number Of Ingredients: 8

Ingredients:

  • 2 tablespoons (1/4 stick) butter
  • 1 large onion, chopped
  • 5 teaspoons curry powder
  • 4 cups (or more) chicken broth
  • 2 10-ounce packages frozen petite green peas or 3 pound fresh peas, shelled (about 4 1/2 cups)
  • 1 cup plain low-fat yogurt
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped red onion


CURRY SPLIT PEA SOUP

We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it. It's wonderful on its own or over rice.

Recipe From allrecipes.com

Provided by Emily P.

Time 1h25m

Yield 20

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.


Curry Split Pea Soup image

Number Of Ingredients: 15

Ingredients:

  • 3 tablespoons olive oil
  • ¼ cup lemon juice
  • 8 cloves garlic, minced
  • 3 carrots, sliced
  • 2 white onions, sliced
  • 6 stalks celery, sliced
  • 10 cups water
  • 8 cubes chicken bouillon
  • 2 cups dried split peas
  • 1 tablespoon Italian seasoning
  • 1 teaspoon ground cumin
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • ½ teaspoon cayenne pepper
  • 4 teaspoons curry powder


CURRIED PEA SOUP WITH FRIZZED GINGER

Recipe From foodnetwork.com

Provided by Food Network

Time 55m

Yield 6 to 8 servings

Steps:

  • Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the onion, celery, and leek and season with salt and pepper. Saute the vegetables until they are softened but not browned, about 5 minutes. Add the curry powder, stir, and cook for 2 minutes more.
  • Add the stock and herb sachet to the pot. Bring to a boil over high heat, then lower the heat and let simmer until the vegetables have completely softened, 10 to 12 minutes. Add the peas and simmer for an additional 10 minutes.
  • Use tongs to remove and discard the herb sachet.
  • Use an immersion blender to puree the soup in the pot, or puree it in batches in a standing blender, then return the soup to the pot over medium heat. Stir in the creme fraiche, being careful not to let the soup return to a boil. (If you like, reserve a few tablespoons of the creme fraiche to drizzle over each serving.)
  • Divide soup among individual bowls and serve at once, topping each serving with a drizzle of creme fraiche, if desired, and a few pieces of frizzled ginger.
  • Pour the oil into a heavy-bottomed stockpot or lobster pot. Add all the other ingredients and cook, stirring, over medium-low heat until the vegetables have all softened but not colored, about 15 minutes. Pour in 6 quarts water, raise the heat to high, and bring the water to a boil, then lower the heat and let the liquid simmer for 2 hours.
  • Carefully strain the stock through a fine-meshed strainer set over a large bowl or pot, pressing down on the solids with a wooden spoon to extract as much liquid and flavor as possible. Let the stock cool, then refrigerate for up to 1 week or freeze in batches to be thawed and used as needed.
  • Pour oil into a small pot and heat to 265 degrees F. Shave the ginger into a fine julienne using a Japanese mandoline, vegetable slicer, or very sharp thin-bladed knife. Adds the ginger crisps to the oil, frying them until crispy, about 1 minute; use a slotted spoon to remove them to a paper towel-lined plate to drain. Salt as soon as it hits the paper. These crisps can be held at room temperature for up to 2 hours.


Curried Pea Soup with Frizzed Ginger image

Number Of Ingredients: 29

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 small onion, cut into small dice
  • 1 celery stalk, cut into small dice
  • 1 leek (white part only) well washed, quartered, and thinly sliced crosswise
  • Fine sea salt and freshly ground black pepper
  • Fine sea salt and freshly ground black pepper
  • 2 teaspoons curry powder
  • 2 quarts homemade vegetable stock, recipe follows, or low-sodium store-bought vegetable broth, hot
  • Herb sachet of 1 bay leaf and 2 thyme sprigs, tied in cheesecloth
  • 3 cups fresh shelled peas (from 2 1/2 pounds peas in the pod)
  • 1 cup creme fraiche or sour cream
  • Frizzled Ginger, recipe follows
  • 1/2 cup olive oil
  • 2 large Spanish onions, quartered
  • 1/2 head celery, roughly chopped
  • 1 large leek, split, well washed, and cut into large pieces
  • 2 large carrots, peeled and roughly chopped
  • 1 (15.5-ounce) can crushed tomatoes
  • 1 cup sliced button mushrooms
  • 2 pounds Idaho or russet potatoes, quartered
  • 5 flat-leaf parsley sprigs
  • 2 thyme sprigs
  • 2 garlic cloves, smashed
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon black peppercorns
  • 2 whole cloves
  • 1 cup vegetable oil
  • 1 knob ginger (about 4 ounces)
  • Fine sea salt


CHILLED CURRIED PEA SOUP

Recipe From cooking.nytimes.com

Provided by Barbara Kafka

Time 1h20m

Yield Four servings

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.


Chilled Curried Pea Soup image

Number Of Ingredients: 8

Ingredients:

  • 1 medium onion, peeled and coarsely chopped, about 1 cup
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon vegetable oil
  • 1 1/4 pounds fresh shelled peas or 2 10-ounce packages frozen peas, thawed
  • 3 cups meat broth (see recipe)
  • 1/2 cup plain low-fat yogurt
  • 2 teaspoons fresh lime juice
  • Kosher salt and freshly ground pepper to taste


CURRIED HAM & SPLIT PEA SOUP

This soup is great for stocking in the freezer and the curry gives it a warmer flavor, which goes so nicely with the salty ham. -Trisha Kruse, Eagle, Idaho

Recipe From tasteofhome.com

Provided by Taste of Home

Time 7h10m

Yield 8 servings (2 quarts).

Steps:

  • In a skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic and curry powder; cook 1 minute longer., Transfer to a 4- or 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.


Curried Ham & Split Pea Soup image

Number Of Ingredients: 10

Ingredients:

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 package (16 ounces) dried green split peas
  • 2 cups cubed fully cooked ham
  • 1 cup sliced fresh carrots
  • 4 cups reduced-sodium beef broth
  • 2 cups water
  • 1/2 teaspoon pepper


CURRIED BLACK-EYED PEA SOUP

Recipe From epicurious.com

Yield Makes about 8 cups

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.


Curried Black-Eyed Pea Soup image

Number Of Ingredients: 10

Ingredients:

  • 1 1/4 cups dried black-eyed peas
  • 5 bacon slices
  • 1 medium onion
  • 2 celery ribs
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried hot red pepper flakes
  • 6 cups chicken broth
  • 3 tablespoons chopped fresh coriander leaves


CURRIED SPLIT PEA SOUP

Recipe From cooking.nytimes.com

Provided by Florence Fabricant

Time 1h45m

Yield 6 servings

Steps:

  • Heat oil in a large, heavy saucepan. Add the onions, apples, garlic and ginger and saute over medium-low heat until tender but not brown. Stir in curry powder, cumin and mustard seed.
  • Stir in split peas, add seven cups of the water, bring to a simmer, then cover and cook for about one hour, or a little longer, until the peas are tender. Stir in another cup or so of water that will give the soup the proper consistency.
  • Puree the soup in one or more batches in a food processor. The texture can be more or less smooth, according to your taste. If necessary add additional water.
  • Return the soup to the saucepan, add the lime juice and check the seasonings. Reheat and serve with a dollop of yogurt spooned into the center of each serving.


Curried Split Pea Soup image

Number Of Ingredients: 13

Ingredients:

  • 3 tablespoons vegetable oil
  • 2 medium-size onions, chopped
  • 2 medium-size tart apples, peeled, cored and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon curry powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground mustard seed
  • Salt and freshly ground black pepper to taste
  • 1 pound dry split peas
  • 8 cups water, approximately
  • Juice of 1 lime
  • Plain yogurt for garnish


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