Soup is Comfort Food
Since the cold weather has finally arrived here it seems like hot soup and hot bread are currently in my thoughts. Curried New Potato and Pea Soup is a quick and easy soup that can be made in an hour or less. Soup is comfort food this time of year so pull out the soup pot and let’s get cooking!
Curried New Potato and Pea Soup
Curried New Potato and Pea Soup is spiced with curry and garam masala, both flavors that I like and that are great flavor intensifiers for those of us who have lost some sense of taste related to aging or other causes. In case garam masala is difficult to find in your area I’m including a recipe for this aromatic Indian spice mix that you can mix up yourself.
I’ve adapted this recipe for Curried New Potato and Pea Soup, which originally appeared in Cuisine at Home magazine, to eliminate the sugar, which I don’t believe the recipe needs at all.
To begin, potatoes, onion and garlic are sauteed in a large saucepan over medium heat. One advantage to using new potatoes is that peeling them is not required!
The spices and flour are stirred in and cooked for 30 seconds as heat often brings out the flavors of the spices. Chicken stock and milk are added and the soup is simmered until the potatoes are tender.
The peas are added towards the end of the cooking process so they don’t become mushy. The soup may be garnished with yogurt and cilantro or sour cream and parsley.
Here’s the printable recipe for you:
- 1 1/2 cups new potatoes, diced
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 tablespoon flour
- 1 tablespoon curry powder
- 1/2 - 1 teaspoon garam masala
- Pinch of red pepper flakes (optional)
- 2 cups chicken broth (1 14.5 oz. can)
- 1 cup whole milk
- 1 cup frozen peas (or canned may be used)
- Salt to taste
- Sweat potatoes, onion and garlic in butter in a large saucepan over medium heat. Cook until onion is translucent, about 5 minutes.
- Stir in flour and spices; saute for 30 seconds, stirring constantly.
- Add the chicken broth and milk.
- Bring to a boil; reduce heat to low, cover and simmer for 15 minutes, or until potatoes are tender, stirring occasionally.
- Stir in the peas and cook, uncovered, for 5 minutes.
- Garnish each serving with a dollop of yogurt or sour cream and chopped cilantro or parsley.
Garam masala is a mixture of Indian spices which are quite aromatic. It is used frequently in Indian cooking. Of course there are many different versions of garam masala, but the following recipe works well for me. Store what you don’t use in the soup recipe in an airtight container. (I store mine in a Mason jar!)
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground cardamom
- 1 1/2 teaspoons ground black pepper
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- Mix all the spices in a bowl. Place mix in an airtight container, and store in a cool, dry place.
Try this soup soon – it’ll warm your innards!
Remember to Savor the Flavor!