Lasagna. Burritos. Pea Soup. Notice a theme here? It is… food that does not photograph well. It makes me so sad sometimes, that something that could taste so good could appear so vile (come on, tell me it’s not that bad!). But alas, remember, beauty is on the inside. And one spoonful of this delightfully seasoned puree of peas will convince you of that.
Pea soup is quick, cheap, and tasty. I prepared it tonight for just myself, after I got home from the gym, and packaged the leftovers for lunches. For this rendition, I added sweet, mellow curry powder to onions and peas, along with some coriander for spicy brightness. Some freshly chopped mint and parsley complimented the flavors perfectly. I also topped my serving with a spoonful of sour cream – but that did not live long, sinking right into the warm soup. If anyone knows the trick to photographing soup with a dollop of sour cream, please share!
Curried Pea Soup
1 tbsp olive oil
1 medium yellow onion, diced
1 1/2 tbsp curry powder
1-2 tsp ground coriander
2 10oz packages frozen peas
4 cups reduced sodium, fat free chicken broth
minced parsley, mint, and/or cilantro
light sour cream or plain yogurt
Heat olive oil in a saucepan over medium heat. Add onions and cook for about 10 minutes, until soft and transparent. Add curry powder, coriander, and some salt and pepper; cook for 1 minute more. Add peas and broth, salt and pepper to taste, and bring to a boil. Reduce heat and simmer for about 15 minutes. Puree in batches in a food processor or blender; return to pot to heat through. Garnish with herbs and sour cream or yogurt.