| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Indian |
Cream soups, Indian, Tried, Vegetarian |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1 |
tb |
Curry Powder; * more if desired |
| 1/2 |
c |
Finely Chopped Onion |
| 1/2 |
c |
Finely Chopped Carrots |
| 1/2 |
c |
Finely Chopped Celery |
| 1 |
c |
Water |
| 3/4 |
c |
Finely Pureed Fresh Tomatoes; –or– |
| 1/2 |
c |
Canned Tomato Puree |
| 3 |
c |
Cooked Split Peas |
| 1/4 |
ts |
Black Pepper |
| 1/2 |
c |
Light Cream; or milk (1/2 to 3/4) |
|
|
Chopped Coriander; for garnish |
INSTRUCTIONS
1. Heat the butter in a 3 to 4 quart deep pot over medium-high heat.
2. When it is very hot, add the curry powder and immdeiately add the onion,
carrots, and celery. Saute the vegetables, stirring often to ensure that
they brown evenly, for 5 minutes.
3. Add 1 cup water, the tomatoes, split peas, pepper, and salt. Cover and
cook over low heat until the vegetables are tender (10 minutes).
4. Add enough light cream or milk to mellow and velvetize the soup as well
as thin it.
5. Heat the soup thorougly and serve garnished with chopped fresh coriander
NOTES : Cook the split peas so that they are tender but not mushy. At my
house, we use 2 Tbsp. curry powder. This is different and very very tasty !
Posted to recipelu-digest Volume 01 Number 549 by RecipeLu
<recipelu@geocities.com> on Jan 18, 1998
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