Mads Peach Curry Soup Food

MAD'S PEACH-CURRY SOUP

Steps:

• Heat the oil in a large saucepan over medium heat; stir in the curry and cook 1 minute. Add the onion and garlic; cook 8 to 10 minutes, or until the onion becomes transparent. Stir in the peaches, including their syrup, with the tomatoes, ginger, cream, broth, salt, and pepper. Simmer over low heat for 45 minutes. Serve hot, topped with shrimp and lettuce.

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 CHICKEN SOUP

Steps:

• In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

CURRIED PEAR SOUP

Steps:

• Melt butter over medium heat in a large saucepan. Saute pears, onion, leek and garlic for 2 minutes.
• Add flour and curry powder, stir well, and saute another 2 minutes until pears soften.
• Add white wine and chicken stock. Bring to a boil, reduce heat and simmer until pears are very soft, 15-20 minutes. Puree with immersion blender.
• In small skillet, melt butter over medium heat. Saute scallion in butter 2 minutes, or until tender. Add sesame oil and honey. Remove from heat and stir in yogurt.
• Serve each bowl of soup with a tablespoon of the yogurt topping.

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.

CHILLED CREAMY PEACH YOGURT SOUP

Steps:

• Cut the peaches into large chunks over the bowl of a food processor, discarding the pits.
• Add the sugar and lemon juice and process into a smooth puree.
• Pour the puree into a med-sized bowl.
• Whisk in the vanilla and yogurt.
• Stir in 1 cup of the lemonade.
• Cover in plastic wrap and refrigerate for at least 4 hours.
• Chill the bowls you plan to serve this in.
• Just before serving, check the consistency.
• If it seems to need some thinning (it shouldn't be very thick), stir in enough of the remaining 1 cup of lemonade to achieve the correct texture.
• Serve in the chilled bowls, garnishing with lemon thyme or mint, if desired.

PEACH SOUP

Steps:

• Add all the ingredients to the container of an electric blender.
• Process until smooth.
• Chill for 2-3 hours before serving.

MAD'S PEACH-CURRY SOUP

Steps:

• Heat the oil in a large saucepan over medium heat; stir in the curry and cook 1 minute. Add the onion and garlic; cook 8 to 10 minutes, or until the onion becomes transparent. Stir in the peaches, including their syrup, with the tomatoes, ginger, cream, broth, salt, and pepper. Simmer over low heat for 45 minutes. Serve hot, topped with shrimp and lettuce.

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.

CURRIED CHICKPEA SOUP

Steps:

• Place ginger, jalapenos, red pepper and tomatoes in a food processor and pulse to a rough puree. Set aside.
• Heat oil in a stockpot, add onion and saute until soft and golden. Add garlic and saute for 1 minute. Add bay leaves and spices to the onion mixture and continue cooking for 1 minute. Deglaze the pot with 1 cup of vegetable stock, then add the remaining stock, vegetable puree, chickpeas and chutney. Simmer for 30 minutes.
• Remove pot from heat, discard the bay leaves and carefully mash the chickpeas until the mixture is thickened. Stir in the coconut milk, and gently reheat being careful not to boil the soup. Season with salt and pepper. Garnish with the fresh chopped cilantro if desired.
• I use a hand blender after mashing the chickpeas as we prefer a smoother texture.