James Beards Curried Pea Soup Recipes

Steps:

• Into a small saucepan put peas, onion, carrot, garlic, celery, potato, salt, curry, and 1 cup of the chicken broth.
• Bring to a boil, cover, and simmer for 15 minutes.
• Empty vegetables and liquid into container of liquid blender, or use imersion blender, and blend for 6 seconds.
• Remove cover and with motor on, add remaining cup of chicken broth and the cream.
• Heat over simmering water, or chill and serve cold.

Steps:

• Sweat potatoes, onion, and garlic in butter in a large saucepan over medium heat; cook until translucent, about 5 minutes.
• Stir in flour and spices; saute for 30 seconds, stirring constantly.
• Add broth, milk, and sugar; bring to boil, reduce heat to low, cover, and simmer for 15 minutes or until potatoes are tender; stir occasionally.
• Stir in peas and cook, uncovered for 5 minutes.
• Garnish with plain yogurt and/or chopped fresh cilantro, if you wish.

Steps:

• In a 2-quart saucepan, melt butter and saute carrot and scallions.
• Add flour and cook, stirring, until foamy.
• Add the evaporated milk and the broth and bring to a boil, stirring occasionally.
• Add peas, reduce heat, and simmer until carrots are tender, about 6-8 minutes.
• Whirl the soup in a blender, a portion at a time, until smooth.
• Return puree to the pan, stir in the sherry to taste, and heat through.
• Serve hot or cold, float a lemon slice on each bowl of soup and sprinkle some parsley over.

Steps:

• Melt butter in heavy large saucepan over medium-high heat.
• Add 1 onion and sauté until tender, about 10 minutes.
• Add curry and stir 30 seconds.
• Add 4 cups broth and peas and bring to boil.
• Reduce heat; simmer until peas are very tender, about 15 minutes.
• Season with salt and pepper.
• Puree in blender in batches.
• Thin with more broth if desired.
• Mix yogurt, cilantro and red onion in small bowl.
• Cover; chill up to 2 hours.
• Rewarm soup, stirring often.
• Serve with dollop of yogurt mixture.