Curried Split Pea Soup Recipe
Ingredients
| 1 medium-size onion | ||
| Bacon strip | 4 | |
| Garlic | 1 Clove (5gm) | |
| Yellow peas | 1 Cup (16 tbs), dried | |
| Water | 5 Cup (16 tbs) | |
| Carrot | 1 Large | |
| Celery stalks | 2 | |
| Tomatoes | 1 Can (10oz) | |
| 1 teaspoon each salt and curry powder | ||
| Pepper | 1/4 Teaspoon | |
| 1/4 cup packed parsley sprigs | ||
Directions
Cut onion in chunks.
Cut bacon crosswise in 4 sections.
(Use bacon directly from refrigerator so it is still firm.) Using metal blade, process onion, bacon, and garlic with on-off bursts until coarsely chopped.
Turn into a 3-quart saucepan along with peas and water.
Cover and simmer until peas are tender (about 1 hour).
Still using metal blade, process soup, 1/2 at a time, until smooth.
Return puree to pan.
Cut carrot and celery into chunks.
Process separately until coarsely chopped, using on-off bursts for celery; add to soup.
Process tomatoes and their liquid with 3 on-off bursts to break tomatoes into small chunks; pour into soup.
Season with salt, curry powder, and pepper.
Cover and simmer until vegetables are tender (about 25 minutes).
Process parsley until finely chopped.
Stir into soup just before serving.
Cut bacon crosswise in 4 sections.
(Use bacon directly from refrigerator so it is still firm.) Using metal blade, process onion, bacon, and garlic with on-off bursts until coarsely chopped.
Turn into a 3-quart saucepan along with peas and water.
Cover and simmer until peas are tender (about 1 hour).
Still using metal blade, process soup, 1/2 at a time, until smooth.
Return puree to pan.
Cut carrot and celery into chunks.
Process separately until coarsely chopped, using on-off bursts for celery; add to soup.
Process tomatoes and their liquid with 3 on-off bursts to break tomatoes into small chunks; pour into soup.
Season with salt, curry powder, and pepper.
Cover and simmer until vegetables are tender (about 25 minutes).
Process parsley until finely chopped.
Stir into soup just before serving.
Chef
