|
Ingredients
|
Quantity
|
|
Butter
|
4 tbsp
|
|
Curry powder – if desired
|
1 tbsp or more
|
|
Onion – finely chopped
|
½ cup
|
|
Carrots – finely chopped
|
½ cup
|
|
Celery – finely chopped
|
½ cup
|
|
Water
|
1 cup
|
|
Finely pureed fresh tomatoes
|
¾ cup
|
|
Or
|
|
|
Canned tomatoes puree
|
½ cup
|
|
Cooked split peas
|
3 cups
|
|
Black pepper
|
¼ tsp
|
|
Light cream or milk
|
½ to ¾ cup
|
|
Coriander chopped
|
for garnish
|
Heat the butter in a 3 to 4 quart deep pot over medium-high heat.
When it is very hot, add the curry powder and immediately add the
onion, carrots, and celery. Saute the vegetables, stirring often to ensure that
they brown evenly, for 5 minutes.
Add 1 cup water, the tomatoes, split peas, pepper, and salt. Cover
and cook over low heat until the vegetables are tender (10 minutes).
Add enough light cream or milk to mellow and velvetize the soup as
well as thin it.
