James Beards Curried Pea Soup Recipes
JAMES BEARD'S CURRIED PEA SOUP
The master of gourmet cooking created some very tasty dishes that did not take hours upon hours to prepare. This is one of those dishes. Simple, yet tasty.
Provided by Penny Stettinius
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Into a small saucepan put peas, onion, carrot, garlic, celery, potato, salt, curry, and 1 cup of the chicken broth.
- Bring to a boil, cover, and simmer for 15 minutes.
- Empty vegetables and liquid into container of liquid blender, or use imersion blender, and blend for 6 seconds.
- Remove cover and with motor on, add remaining cup of chicken broth and the cream.
- Heat over simmering water, or chill and serve cold.
Nutrition Facts : Calories 252.6, Fat 12.7, SaturatedFat 7.5, Cholesterol 39.6, Sodium 1087.4, Carbohydrate 26.5, Fiber 5.2, Sugar 6.6, Protein 9.4
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 Allrecipes Member
Time 25m
Yield 2
Number Of Ingredients 13
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.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 27.7 g, Cholesterol 86.4 mg, Fat 23.9 g, Fiber 6.9 g, Protein 11.3 g, SaturatedFat 14.6 g, Sodium 502.3 mg, Sugar 11.6 g
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 Allrecipes Member
Time 25m
Yield 2
Number Of Ingredients 13
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.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 27.7 g, Cholesterol 86.4 mg, Fat 23.9 g, Fiber 6.9 g, Protein 11.3 g, SaturatedFat 14.6 g, Sodium 502.3 mg, Sugar 11.6 g
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