|Curried Split Pea Soup.|
Tonight I cooked. That is a fun sentence to write, because I have been so out of sorts with this stomach disorder. But finally I am feeling better, and food is once again enjoyable to cook, eat and blog about. It took awhile to find the right medicine to allow my stomach to heal and function at the same time. And while I am not a "medicine" sort of person, I am grateful to have the help!
So let's talk about this soup. I noticed the recipe in this little book of bean recipes, this book printed on coarse paper with no photos, this little paperback cookbook that is but one book upon my shelf of over 700 (and counting!!!) cookbooks. And we are glad I did. This soup is very delicious!
Curried Pea Soup
adapted from: EASY BEANS
olive oil, start with 2 T
1 medium onion, diced
2 cloves garlic, minced
1 T curry powder (if you are a seasoned curry fan, by all means add more, if desired)
1 c dried split peas
6 c chicken bone stock
2-3 carrots, peeled and diced*
2-3 stalks celery, diced
1-2 large potatoes, peeled and diced
1 t sugar
1 t salt
1 bay leaf
2 T flour
1/4 c cold water
In a large soup pot, add the oil, onion and garlic. Saute until onion is softened. Add curry through bay leaf. Bring to a boil, reduce heat, simmer 1 hour and 15 minutes or until peas are very soft and falling apart. Remove bay leaf.
Increase heat to high, stir flour into cold water until smooth with no lumps. Stir into soup, stirring constantly until slightly thickened, about 1 minute.
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* diced vegetables is my preference rather than sliced. Often times sliced carrots are so large, the only food on your spoon is a slice of carrot.....
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weekend cooking @ beth fish reads