Curried New Potato Pea Soup Food

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.

PEA & NEW POTATO CURRY

Steps:

• To make your own pea stock: put leftover pea pods in a large saucepan with half bunch each mint, thyme and parsley. Add enough water to cover, and some salt and black peppercorns. Gently bring to the boil and simmer for 35 mins, then strain. Chill for up to five days or freeze for up to a month.
• Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.
• Add the yogurt, coriander stalks and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.

CURRIED POTATO AND CHICKPEA SOUP

Steps:

• Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
• Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
• Blend soup with an immersion blender until desired consistency. Season with salt and pepper.

CURRIED POTATO AND PEA SOUP

Steps:

• Saute potatoes, onion, and garlic in butter in a large saucepan over medium heat until onion is translucent, about 5 minutes.
• Stir in flour and spices; saute for about 30 seconds.
• Add the broth, milk, and sugar. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Stir occasionally.
• Stir in the peas and cook uncovered for 5 minutes.
• Season with lime juice and salt.
• Garnish with a dollop of yogurt and cilantro.

CURRIED NEW POTATO & PEA SOUP

Steps:

• Sweat potatoes, onion, and garlic in butter in a large saucepan over medium heat; cook until translucent, about 5 minutes.
• Stir in flour and spices; saute for 30 seconds, stirring constantly.
• Add broth, milk, and sugar; bring to boil, reduce heat to low, cover, and simmer for 15 minutes or until potatoes are tender; stir occasionally.
• Stir in peas and cook, uncovered for 5 minutes.
• Garnish with plain yogurt and/or chopped fresh cilantro, if you wish.

POTATO PEA CURRY

Steps:

• Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
• Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
• Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
• Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.

MINTY PEA & POTATO SOUP

Steps:

• Heat the oil in a large saucepan, then fry the onion for 5 mins until softened. Add the potatoes and stock, then bring to the boil. Cover and simmer for 10-15 mins until tender, adding the peas 2 mins before the end of the cooking time.
• Use a slotted spoon to remove a quarter of the vegetables from the pan and set aside. Blend the remaining vegetables and stock in a food processor or using a hand blender until smooth, then stir through the reserved veg, chopped mint and some seasoning. Serve with bread on the side.

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.

PEA AND POTATO CURRY

Steps:

• Heat a 4-quart heavy-bottomed pot over medium heat. Toast coriander, fennel, and mustard seeds until fragrant, about 1 minute. Transfer to a spice grinder and process until finely ground. (You can also crush the seeds with the side of a chef's knife.)
• Heat oil in the pot. Add ground seeds, cinnamon, chili, garlic, onion, ginger, and curry leaves (if using). Cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
• Add tomatoes and bring to a boil, then simmer, stirring occasionally, until slightly thickened, about 15 minutes.
• Add potatoes and 2 cups of water. Simmer, partially covered, until potatoes are tender, about 35 minutes.
• Add peas and cook until tender, about 12 minutes.
• Season with salt. Stir in yogurt. Remove cinnamon stick before serving.

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 CARROT AND SPLIT PEA SOUP

Steps:

• Bring the split peas to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
• Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned.
• Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
• .Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender.
• Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
• Garnish with dollops of cream and chives.

CURRIED KALE & CHICKPEA SOUP

Steps:

• Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the sweet potato, spices and chickpeas. Cook for another 5 mins, adding a little water if the spices stick to the pan.
• Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. Season, then transfer a quarter of the soup to a blender and whizz until smooth. Pour in the reserved stock to loosen, if needed, then add back to the pan with the remaining soup. Stir in the kale and cook for 5 mins. Add the lime juice, then ladle into bowls and scatter over the chilli, if you like.