Best Chilled Curried Pea Soup Recipes

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CHILLED CURRIED PEA SOUP



Chilled Curried Pea Soup image

Provided by Barbara Kafka

Categories     lunch, soups and stews, appetizer, side dish

Time 1h20m

Yield Four servings

Number Of Ingredients 8

1 medium onion, peeled and coarsely chopped, about 1 cup
1 1/2 tablespoons curry powder
1 tablespoon vegetable oil
1 1/4 pounds fresh shelled peas or 2 10-ounce packages frozen peas, thawed
3 cups meat broth (see recipe)
1/2 cup plain low-fat yogurt
2 teaspoons fresh lime juice
Kosher salt and freshly ground pepper to taste

Steps:

  • Combine the onion, curry powder and oil in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for three minutes.
  • Remove and uncover. Stir in the peas and broth. Cover and cook at 100 percent power for five minutes.
  • Remove and uncover. Pass through a food mill fitted with a fine blade to remove the skins. Discard the pulp, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the souffle dish and refrigerate at least an hour, until chilled.
  • Just before serving, stir in the yogurt and lime juice. Season with salt and pepper.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 883 milligrams, Sugar 11 grams, TransFat 0 grams

CHILLED PEA, LETTUCE AND HERB SOUP



Chilled Pea, Lettuce and Herb Soup image

This elegant soup is sweet and heavenly. The texture is silky and the consistency thick -- but only because there are lots of peas in it. I used water rather than stock when I tested this recipe, and it worked just fine.

Provided by Martha Rose Shulman

Categories     weekday, soups and stews, appetizer

Time 30m

Yield Six regular servings or 12 aperitifs

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
2 leeks, white and light green part only, cleaned and sliced
Salt to taste
5 cups frozen or fresh peas (1 1/2 pounds, or 2 12-ounce bags frozen)
3 cups, tightly packed, coarsely chopped Boston or bibb lettuce
5 cups chicken stock, vegetable stock or water
1/3 cup coarsely chopped fresh tarragon leaves
1/4 cup coarsely chopped flat-leaf parsley leaves
1/4 cup coarsely chopped fresh mint leaves
1/4 cup chopped chives, plus additional for garnish
Chopped fresh tarragon, chives and/or mint for garnish

Steps:

  • Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the leeks and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the peas, lettuce and stock or water, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer five minutes. Remove from the heat. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes. Taste the broth, and season as desired.
  • Working in batches, purée the vegetables and herbs in a blender with the broth and additional olive oil for two minutes until frothy and smooth. Pour into a bowl, and stir to combine. Taste and adjust seasonings. Chill for several hours.
  • Serve, garnishing with additional chives, tarragon and/or mint.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 915 milligrams, Sugar 11 grams

CURRIED SPLIT PEA SOUP



Curried Split Pea Soup image

Provided by Florence Fabricant

Categories     dinner, appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

3 tablespoons vegetable oil
2 medium-size onions, chopped
2 medium-size tart apples, peeled, cored and chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 tablespoon curry powder
2 teaspoons ground cumin
1/2 teaspoon ground mustard seed
Salt and freshly ground black pepper to taste
1 pound dry split peas
8 cups water, approximately
Juice of 1 lime
Plain yogurt for garnish

Steps:

  • Heat oil in a large, heavy saucepan. Add the onions, apples, garlic and ginger and saute over medium-low heat until tender but not brown. Stir in curry powder, cumin and mustard seed.
  • Stir in split peas, add seven cups of the water, bring to a simmer, then cover and cook for about one hour, or a little longer, until the peas are tender. Stir in another cup or so of water that will give the soup the proper consistency.
  • Puree the soup in one or more batches in a food processor. The texture can be more or less smooth, according to your taste. If necessary add additional water.
  • Return the soup to the saucepan, add the lime juice and check the seasonings. Reheat and serve with a dollop of yogurt spooned into the center of each serving.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 8 grams, Fiber 23 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1179 milligrams, Sugar 13 grams, TransFat 0 grams

CURRY SPLIT PEA SOUP



Curry Split Pea Soup image

We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it. It's wonderful on its own or over rice.

Provided by Emily P.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 1h25m

Yield 20

Number Of Ingredients 15

3 tablespoons olive oil
¼ cup lemon juice
8 cloves garlic, minced
3 carrots, sliced
2 white onions, sliced
6 stalks celery, sliced
10 cups water
8 cubes chicken bouillon
2 cups dried split peas
1 tablespoon Italian seasoning
1 teaspoon ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
½ teaspoon cayenne pepper
4 teaspoons curry powder

Steps:

  • In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
  • Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 16.1 g, Cholesterol 0.2 mg, Fat 2.5 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 834.5 mg, Sugar 2.9 g

COLD CURRIED PEA AND BUTTERMILK SOUP



Cold Curried Pea and Buttermilk Soup image

Provided by Melissa Roberts

Categories     Soup/Stew     Milk/Cream     Blender     Freeze/Chill     Curry     Spinach     Pea     Summer     Shallot     Simmer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

4 large shallots, chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
2 teaspoons curry powder (preferably Madras)
3 cups reduced-sodium chicken broth
2 cups water
2 (10-ounce) packages frozen peas
1 (3/4-pound) bunch spinach, stems discarded (about 8 cups packed leaves)
1 cup well-shaken buttermilk

Steps:

  • Cook shallots in butter and oil in a heavy medium pot over medium heat, stirring, until golden, 6 to 8 minutes. Add curry powder and 3/4 teaspoon salt and cook, stirring, 1 minute. Add broth and water and bring to a simmer, then stir in peas and spinach and return to a simmer. Cook, uncovered, stirring occasionally, until vegetables are just tender, about 6 minutes.
  • Immediately purée soup in 4 batches in a blender until very smooth (use caution when blending hot liquids). Transfer to a bowl and stir in buttermilk. Quick-chill (to preserve color) by setting bowl in an ice bath and stirring until cool, then refrigerate until very cold, 1 to 2 hours. Season with salt.

CURRIED PEA SOUP



Curried Pea Soup image

Make and share this Curried Pea Soup recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 large onion, chopped
5 teaspoons curry powder
4 cups vegetable broth
2 (10 ounce) packages frozen tiny peas or 3 lbs fresh peas, shelled (about 4 1/2 cups)
1 cup plain low-fat yogurt
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion

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.

CURRIED SPLIT PEA SOUP



Curried Split Pea Soup image

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
1 cup chopped onion
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh garlic
12 ounces dried green or yellow split peas, picked over and rinsed
5 cups chicken broth
1 tablespoon curry powder

Steps:

  • Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
  • Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

CHILLED PEA SOUP WITH FRESH MINT



Chilled Pea Soup with Fresh Mint image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 6 servings

Number Of Ingredients 9

1 cup leek, minced
2 tablespoons unsalted butter
3 cups hot vegetable stock
3 cups fresh peas (about 3 pounds unshelled)
1/2 teaspoon sugar
Salt to taste
1 cup heavy cream
1/2 cup fresh mint, minced, or to taste
Mint sprigs for garnish

Steps:

  • In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving, stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning.

CHILLED PEA-MINT SOUP



Chilled Pea-Mint Soup image

Buttermilk-simmered peas, plenty of mint, a touch of salt: That's it. The chef Daniel Patterson brought the recipe to The Times in 2007. It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, "nothing like the cultured, processed stuff that goes by the same name," he wrote. This is true, as it happens, but luckily fresh buttermilk can increasingly be found at farmer's markets and in specialty markets. Top the chilled soup with a few peas and a grind or two of fresh black pepper.

Provided by Daniel Patterson

Categories     soups and stews, appetizer

Time 15m

Yield Serves 4

Number Of Ingredients 5

2 cups homemade buttermilk (see note)
4 cups shelled peas, plus more for garnish
Salt
10 mint leaves
Freshly ground black pepper

Steps:

  • In a medium saucepan, bring the buttermilk to a simmer and add 4 cups of peas and a large pinch of salt. Simmer for 1 to 2 minutes over medium heat, stirring often so that the buttermilk does not boil over. The peas should not be fully cooked and still have a slight bite to them.
  • Transfer the peas and liquid immediately to a blender with the mint leaves and, starting on low speed, carefully blend (holding the lid on firmly with a dishcloth), working up to high speed for 60 seconds.
  • In order to preserve the vibrant color and flavor of the peas, the soup must be cooled immediately. Pass through a fine-mesh sieve into a bowl, then rest the bowl inside a larger bowl full of ice water. Stir continuously until cool, tasting occasionally; you will notice that the soup becomes sweeter as it cools. Adjust seasoning with salt and black pepper. Refrigerate until cold.
  • To serve, ladle soup into bowls and top with fresh peas and freshly ground black pepper.

Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 287 milligrams, Sugar 6 grams

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