Fresh, green English peas evoke memories of spring. A healthy dash of curry powder and cayenne pepper give this soup enough of a kick to make one curious for more. Substitute vegetable broth for chicken and your meal is vegetarian friendly, also.
This soup is not photogenic (“Pea green” has its reputation to uphold). Yet it is a hearty, delicately spicy addition to your spring table. It’s an easy one-pot dinner that takes under an hour to complete, but the flavors meld well for leftovers.
I’ve said it before, and I’ll say it again: an immersion blender is one of the one of the best kitchen tools for its value and minimal kitchen space needed. For a fraction of the cost and space of a blender or food processor, an immersion blender purees soups, smoothies, and more – with minimal clean-up.
Curried English Pea Soup
- 1-2 Tbsp olive oil
- 1 large yellow onion, diced
- 32 oz. chicken or vegetable broth
- 16 oz. (1 lb) fresh, shelled English peas*
- 2 tsp. Curry powder
- 1/2 to 1 tsp. Salt (to taste)
- Dash of ground cayenne pepper
In a medium pot, heat the olive oil for approximately one minute. Add the diced oven and toss in the oil to coat. Sauté and sweat the onion until soft and translucent (4-5 min); monitor it carefully and stir frequently. If onion begins to stick, add a small amount of chicken broth. Once the onion is cooked, add about 1 cup of chicken broth and bring to a boil. Add peas and bring the mixture to a boil. Add the remainder of the chicken broth and boil for 5-10 minutes. Reduce heat to medium-low; add curry powder and cayenne. Then simmer for about 20 more minutes. Add salt and stir: remove from heat.
Using an immersion blender (or food processor or standard blender), purée to desired smoothness. Alternatively, purée in small batches in a conventional blender or food processor. Return to heat and simmer. Serve as is or with a dollop of plain Greek yogurt.
*I use Trader Joe’s fresh English peas – 2 10-oz. packages (these proportions make a very thick soup. Add additional broth/liquid to compensate). You can use frozen peas; it simply increases cooking time and alters the flavor slightly.
The Culinary Diplomat 