| Cream of Curried Vegetable and Split Pea Soup
4 tablespoons of butter
1 tablespoon of Curry Powder; * more if
1/2 cup of finely Chopped Onion
1/2 cup of finely Chopped Carrots
1/2 cup of finely Chopped Celery
1 cup of water
3/4 cup of finely Pureed Fresh tomatoes
1/2 cup of canned Tomato Puree
3 cups of cooked Split Peas
1/4 teaspoons of black Pepper
1/2 cup of light Cream; or milk (1/2 to
Chopped Coriander, for |
|
1. Heat the butter in a 3 to 4 quart deep pot over medium-high heat. 2. When it is very hot, add the curry powder and immediately add the onion, carrots, and celery. Sauté the vegetables, stirring often to ensure that they brown evenly, for 5 minutes. 3. Add 1 cup water, the tomatoes, split peas, pepper, and salt. Cover and cook over low heat until the vegetables are tender (10 minutes). 4. Add enough light cream or milk to mellow and "velvetize" the soup as well as thin it. 5. Heat the soup thoroughly and serve garnished with chopped fresh coriander NOTES : Cook the split peas so that they are tender but not mushy. At my house, we use 2 Tbsp. curry powder. This is different and very very tasty !
Posted to recipelu-digest Volume 01 Number 549 by RecipeLu <recipelu@geocities.com> on Jan 18, 1998 Serving Size: 6 |
