Pea Soup with Curry

Name: Pea Soup with Curry
Yield: Makes about 5 cups (1.25 l); 4 first-course servings
Cuisine: Indian
Ingredients: 3 cups (750 ml) Oxtail Stock, Beef Stock, or, in England beef stock, imported beef or meat stock; 4½ pounds (2 kg) peas in the pod, shelled (4 cups), or two 10- ounce (300 g) packages frozen peas, defrosted in a sieve under warm running water and drained (3⅓ cups); 1½ tablespoons curry powder; 1 medium onion, cut into ½-inch (1-cm) cubes; 1 tablespoon vegetable oil; ½ cup (120 g) low-fat yogurt; 2 teaspoons fresh lime juice; Freshly ground black pepper, to taste; 1½ teaspoons kosher salt, or more to taste

Preparation info

Makes about 5 cups 1.25 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

The gentle green color of this soup masks a surprisingly rich flavor. For a somewhat lighter soup, substitute Basic Chicken Stock for the oxtail or beef.

Ingredients

1 medium onion, cut into ½-inch (1-cm) cubes
1 tablespoon vegetable oil
1½ tablespoons

Asia
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Italy
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India
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Mediterranean
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Winter
Gluten-free
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Soup

Method

In a small saucepan, cook the onion in the oil over medium heat until wilted. Add the curry powder and cook, stirring constantly to avoid scorching, for 1 minute. Stir in the peas and stock, cover, and bring to a boil. Lower the heat and simmer until the peas are soft, about 8 to 10 minutes for fresh, 4 for frozen.

Pass through the fine disc of a food mill or a fine sieve to remove the