This dish is more of a curry-inspired spring soup, gleaned from the pages of a book I've been eagerly anticipating for quite some time...
An older volume, but new to me... For quite some time I've had every single Moosewood cookbook in existence on my wishlist (except for the ones I already have treasured on my shelf!) on the book-swapping webpage to which I belong, and some wonderful, generous, anonymous person just mailed this lovingly worn but otherwise perfect copy to me.
(Ruby contemplating our new Moosewood cookbook...)
As soon as the first hint of spring returned I wanted to make pea soup, and now they both are here... Thank you, to whomever this book first belonged, for bringing a little spring into my life.
Pea and Black Bean Potage
(Adapted from New Recipes from Moosewood Restaurant)
3 T SmartBalance Light or butter
1 large onion, chopped
1 large carrot, chopped
2 cloves garlic, minced
2 tsp turmeric
1 T curry powder
4 cups vegetable broth
2 large potatoes, finely diced
1 (15 oz) can black beans, drained
6 cups peas, fresh or frozen
1 cup almond milk
~ In a large soup pot over medium-high heat, saute the onion, carrot, and garlic until the onion is limp and golden.
~ Reduce the heat to low, and stir in the turmeric and curry powder for a few seconds - just until the spices are fragrant, taking care not to allow the spices to burn.
~ Stir in the broth, increase the heat, and stir in the potatoes and black beans as well. Simmer until the potatoes are tender - about 20 minutes.
~ Stir in the peas, and simmer for 5 minutes for fresh peas or 10 minutes for frozen peas.
~ Stir in the almond milk, and reheat gently. Serve warm! If you'd like to present a true potage, you can also puree the soup...