Recipe: Perfect Curried split pea soup with beef bones

Curried split pea soup with beef bones. This Indian-inspired dish adds some spice to your Split Pea Soup recipe. It calls for curry powder, which usually includes cumin, coriander, and turmeric, all spices that pack in that delicious, unique flavor. Adding curry to split pea soup infuses it with a bold, exotic flavor.

Dried split peas are cooked with ham hocks, onions, garlic, and leeks. This split pea soup recipe is adapted from one written by Julia Child years ago for a Parade Magazine article. This warming winter Split Pea Soup is enriched by the ham bone leftover from your holiday feast.recipe at. You can have Curried split pea soup with beef bones using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Curried split pea soup with beef bones

1. Prepare of beef bones.
2. It's of split peas.
3. It's of onion.
4. It's of potatoes.
5. You need of carrots.
6. You need of crushed garlic.
7. It's of lemon and herb spice.
8. Prepare of knorrox cube.
9. It's of rajah mild and spicy curry powder.
10. Prepare of minestrone powdered soup.

German Split Pea Soup, ham hock, beef broth, split peas, and. Slow cooker split pea soup made with uber flavorful and heal. Curried split pea soup with beef bones. Two soups combine to bring the heartiness of split pea and the rich, nutty flavor of beef and barley to this recipe.

Curried split pea soup with beef bones instructions

1. Pour peas into a pot then rinse and boil.
2. In a separate pot boil beef bones till soft.
3. Chop onion, peel potatoes and carrot and then dice finely then add into the boiling soup, also add crushed garlic.
4. When the bones are soft enough add them in to soup pot and add spices and knorrox then stir well leave go boil a bit until soup is cooked well then thicken with minestrone soup and let it simmer before switching off the stove.

The dish is based on a recipe. How to Make Grandma Rose's Split Pea Soup with Beef Flanken. The bones will have slipped out of the meat, so fish them out from the bottom of the pot with a spoon. Season with salt and pepper - you will need much more salt than seems reasonable, but keep salting until it tastes right to you. Stir in curry powder, cumin and mustard seed.