Yield: Yields 5-1/2 cups.
Peas are just as good with curry spices and coconut milk as they are with fresh herbs. I especially like to make this soup, which includes spinach, when it’s hard to gather enough peas for a pure pea soup. The pea flavor still comes through nicely.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We doubled the recipe and served it as a first course for our Mother's Day party - enough for 16 pers. I'd never made it before, but your recipes typically work out on the first try and this was fantastic! All our guests raved! Yippp-pea!PS. It is very good cold as well
Very tasty and quick and easy to make. My only thought would be to cut down on the amount of curry powder, which for me, overpowered the taste of the veggies. That said, we had leftover soup cold the next day with sour cream, and that might have been even better than serving it hot!
Made as written, but for subbing sweet onion for leeks. Husband and I both loved this. Flavors were wonderful. Will make again, soon.
I absolutely loved this soup. I will be making it whenever I can find fresh peas at the market. I used garam masala curry powder. I also used homemade chicken broth. It was rich, aromatic and a beautiful luscious green.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?