Pea soup with curry seasoning
Votes: 4
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Pea soup with curry seasoning - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g green or yellow split peas, peeled and washed
- 2 tbsp (30 g) butter
- 1 cup chopped onion
- 1 tbsp finely chopped fresh garlic
- 5 cups chicken broth
- A sprig of rosemary for decoration
- 1 tbsp. curry powder
We recommend
Cooking the dish according to the recipe:
- Place the butter in a large saucepan (4-6 quarts) over medium heat. Once the butter has melted, add the onion and a good pinch of salt and simmer for 2-3 minutes. Add the garlic and continue simmering for another 1-2 minutes, being careful not to brown the onion and garlic.
- Add the peas, chicken broth, and curry powder. Increase the heat to high and bring to a boil.
Reduce heat to low, cover, and simmer gently until the peas are tender and just beginning to cook through, about 45-50 minutes. Taste and adjust spices and herbs to taste. Using a blender, puree the soup to your desired consistency.Be careful: The splashes may be hot. Here are some tips to avoid getting burned: Fill the blender 1/3 full and blend in short bursts. Keep the lid loosely covered to avoid pressure buildup and a towel over the top to allow steam to escape safely.
Categories:
recipe / Vegetarian dishes / Soups / Creamy soups / / Alton Brown
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