Pea Soup with Curry

Preparation info
  • Makes about 5 cups 1.25 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

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.


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


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