Recipe - Cream Of Curried Vegetable And Split Pea Soup

4 tablespoon Butter
1 tablespoon Curry Powder; * more if
desired
One half cup Finely Chopped Onion
One half cup Finely Chopped Carrots
One half cup Finely Chopped Celery
1 cup Water
Three fourths cup Finely Pureed Fresh
Tomatoes; or
One half cup Canned Tomato Puree
3 cup Cooked Split Peas
One fourth teaspoon Black Pepper
One half cup Light Cream; or milk (One half to
3/4)
Chopped Coriander; for
garnish

1. Heat the butter in a 3 to 4 quart deep pot over mediumhigh heat.

2. When it is very hot, add the curry powder and immdeiately add the onion,
carrots, and celery. Saute the vegetables, stirring often to ensure that
they brown evenly, for 5 minutes.

3. Add 1 cup water, the tomatoes, split peas, pepper, and salt. Cover and
cook over low heat until the vegetables are tender (10 minutes).

4. Add enough light cream or milk to mellow and velvetize the soup as well
as thin it.

5. Heat the soup thorougly and serve garnished with chopped fresh coriander

NOTES : Cook the split peas so that they are tender but not mushy. At my
house, we use 2 Tbsp. curry powder. This is different and very very tasty !
Posted to recipeludigest Volume 01 Number 549 by RecipeLu
recipelu@geocities.com on Jan 18, 1998