pea soup

Curry Pea Soup

Curry Pea Soup

With a lot of rain lately, I was in the mood for soup today. I wasn’t in the mood for a soup that takes all day to make.

This soup is  fast and easy to make- and full of flavor. Unlike a lot of pea soups- this one is made with fresh peas- not dried split peas. Technically, frozen peas.   It cuts down on cooking time and gives a very different taste to the soup.

I made this soup on a chilly morning, but I could see eating it in warmer weather, too. It would be very nice with some mint or maybe a little tarragon. It makes for a lovely Spring meal.

While peas were the center of the soup, taste wise – I added extra veggies for more depth of flavor.

The curry powder added lots of flavor, too. Curry powder is a mix of different spices. Some can be quite spicy, others are milder. I make my own.

I added the peas near the end of cooking time, to preserve as much of their natural color as possible.

Once the veggies were tender, I pureed the soup. It ended up the most beautiful shade of green.

Curry Pea Soup

3 T. olive oil

1 large onion, chopped

3 ribs celery, chopped

2 c. cauliflower- I had some in the freezer

6-8 c. stock- I used chicken, but vegetable stock would work, too.

1 lb. peas- I used frozen- you could use fresh shelled peas, if you have them

2 T. curry powder – or more to taste

2 T. fresh parsley

Salt and pepper to taste

Hot sauce to taste

Heat oil in soup pot. Add onion, and cook over medium heat, until tender. Add the celery and cauliflower and cook a few minutes longer. Add 6 cups of the stock and bring to a simmer. Cover and simmer until veggies are tender, about 10-15 minutes. Add the peas and seasonings and continue cooking 5-10 minutes more. Puree soup, adding more stock if it is too thick. Adjust seasonings and serve. Serves 6. Freezes well.

Swedish Yellow Split Pea Soup

Swedish Yellow Split Pea Soup

Swedish Yellow Split Pea Soup

With the extra cold weather back again I can’t stop making soup. Everyone seems to simmering a pot of it. This is a great soup. Made with yellow split peas it in enhanced with the addition of smoky flavor from either smoked pork or turkey. It is not pureed as many other pea soups but rather served with the yellow peas cooked until tender but still intact. It is filling, rich and light at the same time. Great served alone or with a rye bread.  

Swedish Yellow Split Pea Soup

1 lb. yellow split peas, rinsed

2 qts. Boiling water

1 bay leaf

1 c. chopped onion

1 tsp. Dried marjoram

1/4 t. ginger

dash nutmeg

1/2 t. pepper

1 T. salt, or to taste

Ham shank bone plus 2 cups diced ham or 1 smoked turkey piece (drumstick, thigh, neck or wing) plus 2 cups diced turkey, optional

Note: you can use 1 teaspoon liquid smoke if omitting meat.

Combine peas, boiling water and bay leaf and simmer, covered, about an hour, stirring occasionally. Remove bay leaf. Add remaining ingredients, except diced meat and salt, and cook, covered, over low heat for about 1-1 1/2 hours. Peas and meat should be tender. Remove meat and cool, cutting any usable meat off the bone and returning to soup along with additional diced meat, if desired. Season to taste. Serve with a pumpernickel bread or Swedish Limpa bread. Freezes well. Serves 6-8.


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