Flavours of home is a series of recipes from around the world cooked by people at home in Otago.
This week Jeanine Benson, from New Zealand, shows us how to make curried pea and apple soup.
Curried pea soup
30g of butter or 1 tbspn of olive oil
1 onion, chopped
2 tsp curry powder
2 tart apples such as granny smith, chopped roughly
2 cups minted frozen peas lettuce, shredded
3 cups vegetable stock cup milk, optional
Heat the oil in a pan, add onion and curry powder and stir for a couple of minutes until softened but not brown.
Add apples, peas, lettuce and stock.
Bring to the boil, reduce the heat and simmer for 10 minutes or until peas are tender.
Puree the soup in batches in a blender until smooth.
Add milk if using and reheat before serving.
Thanks to Afife Harris and Leith Distributors.
Tips
This is a good way to use up outside lettuce leaves or lettuces that have bolted.
Adding milk will extend the soup and soften the flavours, but Mrs Benson prefers the vibrant flavours without the milk.
Drizzle a circle of cream or sour cream on the soup before serving.
Mrs Benson serves this with freshly-made wholemeal bread.
• Jeanine Benson grew up in Dunedin and has five grown-up children and nine grandchildren. She lives on Otago Peninsula. This is Jeanine's favourite soup for entertaining as it is quick and easy to make, and delicious.
