Pea soup with curry and celery
2 servings
35 minutes
Pea soup with curry and celery is a fragrant dish of Indian cuisine that embodies the harmony of spices and rich flavors. Historically, pea soups are found in many cultures' cuisines, but the Indian version stands out due to the curry and vegetable additions that give it depth and spiciness. Peas, known for their nutritional properties, make the soup hearty, while celery adds freshness and a slight bitterness. The tenderness of the texture is achieved through slow simmering, and the finishing touches of sour cream and bay leaf create a perfect balance of softness and aroma. This dish is ideal for cozy home dinners as well as gastronomic experiments where one wants to enjoy something warming, rich, and surprisingly comforting.
1
Soak the split peas for a couple of hours, rinse, pour boiling water (broth can be used) and cook for 15 minutes.
- Peas: 300 g
- Olive oil: to taste
2
Cut the potatoes into cubes and add them to the peas. Cook for another 10 minutes.
- Potato: 3 pieces
3
Chop the onion and carrot as for a regular sauté, fry until soft in olive oil. Cut the celery stalks into small cubes, add to the onion, simmer for another 3-4 minutes, mix in a pinch of sugar, vegetable mix, curry, one and a half teaspoons of soy sauce, stir, fry for a couple more minutes, add the finished sauté to the soup and cook for 10 minutes. One minute before turning off, stir in sour cream and bay leaf.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 2 g
- Curry: 1 g
- Sour cream: 2 tablespoons
- Bay leaf: to taste
- Provencal herbs: to taste
- Seasoning for vegetables: to taste
4
To serve, you can use croutons and fried bacon.