As kids Sunday night was often soup night. During the cold Tasmanian winter nights we would sit by the wood fire and toast slices of bread, with long handled toasting forks, to enjoy with our Mum’s home made soup. This Curry Pea Soup is one of my favorites and is the perfect recipe to keep in the back of your mind for those days when the cupboard is bare. I always keep a large packet of frozen peas in the freezer for this recipe.
Mum’s Curry Pea Soup
700g frozen peas
2 tablespoons organic sunflower oil margarine (Non Hydrogenated-Trans Fat free)
2 tablespoons organic unbleached white flour
1 1/2 tablespoons curry powder
1 1/2 liters boiling water
Poor the frozen peas into a soup pot and cover with the boiling water. Bring to the boil and allow to simmer for 10 minutes.
Strain the peas into a large bowl and retain the pea water.
Add the sunflower oil margarine to the soup pot and melt over a low heat. Once the sunflower oil margarine is liquid add the flour and curry powder to make a roux.
Add 2 tablespoons of the pea water, you set aside, to the roux and mix into a paste. Add more pea water a little at a time stiring so there are no lumps.
Add the rest of the pea water to the pot along with the peas.
Return to the heat for 5 minutes and then blitz to smooth with a hand blender.
Serve with toast and eat in front of an open fire if you have one.