CURRIED PEA SOUP WITH FRIZZED GINGER
Provided by Food Network
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the onion, celery, and leek and season with salt and pepper. Saute the vegetables until they are softened but not browned, about 5 minutes. Add the curry powder, stir, and cook for 2 minutes more.
- Add the stock and herb sachet to the pot. Bring to a boil over high heat, then lower the heat and let simmer until the vegetables have completely softened, 10 to 12 minutes. Add the peas and simmer for an additional 10 minutes.
- Use tongs to remove and discard the herb sachet.
- Use an immersion blender to puree the soup in the pot, or puree it in batches in a standing blender, then return the soup to the pot over medium heat. Stir in the creme fraiche, being careful not to let the soup return to a boil. (If you like, reserve a few tablespoons of the creme fraiche to drizzle over each serving.)
- Divide soup among individual bowls and serve at once, topping each serving with a drizzle of creme fraiche, if desired, and a few pieces of frizzled ginger.
- Pour the oil into a heavy-bottomed stockpot or lobster pot. Add all the other ingredients and cook, stirring, over medium-low heat until the vegetables have all softened but not colored, about 15 minutes. Pour in 6 quarts water, raise the heat to high, and bring the water to a boil, then lower the heat and let the liquid simmer for 2 hours.
- Carefully strain the stock through a fine-meshed strainer set over a large bowl or pot, pressing down on the solids with a wooden spoon to extract as much liquid and flavor as possible. Let the stock cool, then refrigerate for up to 1 week or freeze in batches to be thawed and used as needed.
- Pour oil into a small pot and heat to 265 degrees F. Shave the ginger into a fine julienne using a Japanese mandoline, vegetable slicer, or very sharp thin-bladed knife. Adds the ginger crisps to the oil, frying them until crispy, about 1 minute; use a slotted spoon to remove them to a paper towel-lined plate to drain. Salt as soon as it hits the paper. These crisps can be held at room temperature for up to 2 hours.
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Mercy Otieno
[email protected]This soup was so easy to make and it was so delicious! I loved the combination of flavors. I will definitely be making this soup again.
Anthony Ekekeocha
[email protected]This soup was delicious! I loved the flavors of the curry and ginger. I also liked the texture of the soup, it was so creamy and smooth. I would definitely recommend this recipe.
Mary Nettles
[email protected]I'm not a huge fan of peas, but I really enjoyed this soup. The curry and ginger flavors were really nice. I would definitely make this soup again.
Rebecca Koranteng
[email protected]This soup was a bit too spicy for my taste, but my husband loved it. I would recommend using less curry powder if you don't like spicy food.
SHOHAG HASSAN
[email protected]I made this soup for my family and they all loved it! It was easy to make and it tasted great. I will definitely be making this soup again.
Marcline Cyriaque
[email protected]This soup was delicious! I loved the creamy texture and the flavorful broth. I would definitely recommend this recipe to anyone looking for a comforting and satisfying soup.
Ehmylie Bean
[email protected]This soup was very bland. I had to add a lot of extra spices to make it taste good.
Benter Odhiambo
[email protected]I followed the recipe exactly and the soup turned out great! It was flavorful and creamy. I would definitely recommend this recipe to anyone looking for a delicious and easy soup.
RJ Rayhan
[email protected]This soup was so easy to make and it was so delicious! I loved the combination of flavors. I will definitely be making this soup again.
Ira Diva
[email protected]I'm not a huge fan of peas, but I really enjoyed this soup. The curry and ginger flavors were really nice. I would definitely make this soup again.
Petra Jones
[email protected]This soup was delicious! I loved the flavors of the curry and ginger. I also liked the texture of the soup, it was so creamy and smooth. I would definitely recommend this recipe.
Sarib Gill Numberdar
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it. I especially liked the fact that it was so easy to make. I will definitely be making this soup again.
Merigot Gueu
[email protected]This soup was a bit too spicy for my taste, but otherwise it was very good. I would recommend using less curry powder if you don't like spicy food.
Mafuyu Sato
[email protected]I've made this soup several times now and it's always a hit! It's so easy to make and the flavors are amazing. I love the combination of curry, ginger, and mint. It's the perfect soup for a cold winter day.
MYH
[email protected]Meh
Wessel Annnette Genevieve
[email protected]5 stars! This soup was incredible. The flavors were so well-balanced and the ginger added a really nice touch. I also loved the texture of the soup, it was so creamy and smooth. I will definitely be making this again.
SORIOTULLAH TITUMIR
[email protected]Easy to follow. Came out great!
Mario Cuevas
[email protected]This curried pea soup was an absolute delight! The combination of flavors was perfect - the curry added a warm and savory note, while the ginger and mint brought a refreshing brightness. I especially loved the addition of the coconut milk, which gave