Sabzi shorva (cream of curried vegetable and split pea sou

Yield: 6 Servings

Measure Ingredient
4 tablespoons To 5T Usli Ghee-(see below)
1 tablespoon Curry Powder -- (storebought
\N \N Is fine
½ cup Finely Chopped Onion
½ cup Finely Chopped Carrots
½ cup Finely Chopped Celery
1 cup Water
¾ cup Finely Pureed Fresh Tomatoes
\N \N Or--
½ cup Canned Tomato Puree
3 cups Cooked Split Peas -- (see
\N \N Below)
¼ teaspoon Black Pepper
½ cup To 3/4 C Light Cream or milk
\N \N Chopped Coriander -- for
\N \N Garnish

1. Heat the ghee in a 3 to 4 quart deep pot over medium-high heat. When it is very hot, add the curry powder and immdeiately 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.

2. Heat the soup thorougly and serve garnished with chopped fresh coriander

Recipe By : Pat Gold <plgold@...> File

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