pen rainbow

Tuesday, February 19, 2013

Tuesday's Cupboard—My Best Pea Soup Recipe!

It does not get any simpler than this...peas, veg bouillon, curry powder & soy sauce!  A perfectly elegant Springtime supper


simply delicious & easy!

I've adapted this recipe for the crockpot & used frozen peas instead of garden fresh (which would also be wonderful).  I've added 2 double cubes of veggie bouillon to the mix because I've also doubled the amount of water.  This results in a fuller bodied soup.  I like to top it off with a teaspoon of grated Parmesan, a sprinkle of sunflower seeds (for texture), and some freshly ground black pepper.  

Serve with a simple salad made from cut up beets (found in the produce department), chunky fresh mozzarella, and heirloom tomatoes piled on top of a bed of fresh greens.  Drizzle with your favorite light salad dressing (I suggest Amy's or Paul Newman's) & a generous grinding of black pepper.

beets, heirloom toms, mozzarella & greens


Super yummy & super easy!

Time for prep:  5 minutes
Cooking time in a crockpot:  1-1/2 to 2 hours on high
Degree of difficulty:  EASY



FRESH CURRIED PEA SOUP

Adapted from Nutrition Nuggets © 1997 by Joy Lasseter, Ph.D.

Equipment
immersion blender
• large capacity crockpot

water, bouillon, peas, curry powder, soy sauce
frozen or fresh peas will work!

Ingredients
•  2 double veggie bouillon cubes dissolved in 4 cups of hot water
•  1 32 - oz. bag of frozen peas
•  curry powder
•  1 T. soy sauce 
•  grated Parmesan cheese (optional)
•  salted or unsalted sunflower seeds (optional)


Make It!
1.  Empty frozen peas into a large-size crockpot (I use an oval 7-1/2 qt. crockpot).  

2.  Drop the veggie cubes into a 4 c. Pyrex measuring cup & add 4 cups of water.  Zap the water/bouillon cubes in the microwave for 5 minutes until hot.  Stir to dissolve bouillon cubes & pour over peas.

3.  Add 2 T. of curry powder & 1 T. of soy sauce (low-salt or regular is fine).  Stir to break up the peas and combine the bouillon.

4.  Cover & set temp to HIGH.  Cook for 1-1/2 to 2 hours until the peas are soft & tender.  

5.  Blend thoroughly with an immersion blender until smooth.  

6.  Top with grated Parmesan, a few sunflower seeds & freshly ground black pepper.  Serve immediately!
  
even better the next day!

a salad or a half sandwich is a great accompaniment!

Faster blender method


Don't want to wait for the crockpot?  Here is Dr. Joy's faster, original method for a smaller batch:

Place 2 c. of boiling water in a blender.  Add 4 cups of fresh raw green peas or thawed frozen uncooked green peas.  Purée in the blender until the texture is smooth.  Add 1/4 tsp. curry powder to taste & 1/2 tsp. light soy sauce.  Blend & serve with a salad or a sandwich.

Enjoy!