We will be heading to Portland next weekend for a family get-together and I made two different soups today to bring along.
I made a hearty Corn Chowder and a tasty Spinach-Pea-Curry soup.
The Spinach-Pea-Curry soup I first made about 10 years ago for the same family get together when we gathered at the coast. I remember it fondly and decided to make it again. You basically put your curry together from the traditional curry spices - Turmeric, Coriander, Cumin, Cinnamon, Cardamom, and Cayenne. You add these to the onions that have cooked and softened for 10 minutes then you add that to diced potatoes you've cooked to softness, a pound of peas, and 4 cups of spinach. I blended it with an immersion blender to a smooth, yellowy-green color and its ready to heat up next weekend.
The corn chowder is a very easy blend of cooked diced potatoes, sauteed onion, celery, & garlic, corn, and half&half. I doubled this recipe so we could have some for dinner on the night before school starts for the year. Now that school's beginning, its time to get back to cooking up some Sunday Soups.
|Curry soup prior to blending|
|Blended Spinach-Pea Curry Soup and the source|