Curried Pea Soup Recipe

5 2 1
Publisher Photo

Curried Pea Soup Recipe

Read Reviews
5 2 1
Publisher Photo
Wonderful for a winter day, this soup gets subtle flavor from curry. I serve it with salad and a toasted baguette.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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 whipping cream
  • 2 tablespoons lemon juice
  • Fresh mint, optional

Directions

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. Yield: 2 servings.
Originally published as Curried Pea Soup in Cooking for One or Two Cookbook 2003, p64

Nutritional Facts

1 cup: 366 calories, 25g fat (15g saturated fat), 90mg cholesterol, 944mg sodium, 27g carbohydrate (13g sugars, 7g fiber), 11g protein.

  • 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 whipping cream
  • 2 tablespoons lemon juice
  • Fresh mint, optional
  1. 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.
  2. 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. Yield: 2 servings.
Originally published as Curried Pea Soup in Cooking for One or Two Cookbook 2003, p64

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Reviews forCurried Pea Soup

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MY REVIEW
Lynn Semon User ID: 5779754 75725
Reviewed Jun. 26, 2011

"I rated this soup before it had the stars so I will do it again. I am sorry if my remarks show up 2 times but I want to share them with you. This is my favorite pea soup now. I will be making it again. I did not have all the ingredents so I had to make some changes and did not use the milk, cream, nor mint. I used dried split peas instead of frozen peas. I just cooked them longer until there were soft. I love the curry! Just a very pleasing taste. I hope you enjoy also."

MY REVIEW
Lynn Semon User ID: 5779754 155852
Reviewed Jun. 26, 2011

"This is a great soup. I do believe it is my favorite pea soup. I did not have all the items called for, so I omitted the milk, cream and mint. I used dried split peas instead of frozen peas. I just cooked them until they were done. The curry is a nice touch!"

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