Curried Pea Soup - A Satiating Dish for Guests

During the late 90's I had the good fortune to spend a year abroad in Israel.  While in the Holy Land I got to experiment with various Jewish rituals, primarily rooted in Shabbat observance.  Shabbat was always an honored time in my week while growing up in the States, but my observance there was fairly stable from birth through most of college.  In Israel I was exposed to a range of practices, especially in Friday night davening (services).  From the small shuls of Jerusalem the liturgy came to life through vibrant singing, concentrated intention and an unparalleled sense of togetherness.  My roommate and I took a particular liking to davening at a shul called Yakar where the sounds of Shabbat filled the neighborhood of Old Katamon with a truly holy spirit.

On one particular Shabbat my roommate and I asked the synagogue to set us up with a host couple for dinner.  They gave us the couple's name and address, and after services we walked to their building but couldn't figure out which unit was theirs.  The number we were given was unoccupied, and we spent a good 5-10 minutes walking up and down the building's stairwell searching for our meal (err, I mean the couple...).  A family on the ground floor took notice of us, and explained that the couple in question had recently moved.  OY!  The anticipation of a delicious home cooked meal was lingering in our stomachs, and this was hardly the news we wanted to hear at 7:30pm on a Friday night.  Not to worry, the family who discovered us immediately insisted that we join their table.  "It's just another two guests, and it is Shabbat!" exclaimed the matriarch as she pulled up two chairs.  We tried to politely bow out, not wanting to impose - but they insisted we join them. So, we settled in for a delicious meal, lively conversation and joyous singing.

Where else in the world does this happen?  Can you remember the last time you noticed a couple of guys walking by aimlessly and insisted they join you for dinner?  ...and, yet, the red carpet on which we walked is one so common in Israel, first rolled out by Avraham in Parshat Vayeira.  In this story, Avraham sees three strangers approach his tent and insists they join him and Sarah for some R & R and a nice meal.  The generosity is incredibly selfless, and certainly teaches us the importance of good hachnasat orchim. (Read more about my musings on this parshah here.)

Curry Pea Soup

Shabbat has now become my prime time to practice hachnasat orchim, and I am always on the look out for good Shabbos recipes.  Soup is a staple on my menu, and has become my favorite dish to prepare.  Soups can be underrated, which is a shame.  They are pretty easy to prepare, can be incredibly healthful, come in such wide variety ... and keep well in the fridge.  Not only does a 2- or 3-day old pot not taste like leftovers, I think soup tastes better after it has sat for a couple of days.  This makes it a great dish to prepare for those whole like to get a head start on Shabbat cooking in the middle of the week.

A year ago I was given a recipe for a unique sounding pea soup with curry.  Most pea soups I've had come from the split pea - a dried out remnant of the original.  This recipe calls for fresh or frozen peas, and the curry adds an incredible depth to the flavor, producing an aroma that smells distinctly of delicious Indian cooking.

The recipe was quite good in its original form, but after some experimentation I made two modifications.  First, I added spinach to the recipe for additional nutritional content.  Cooked spinach has many great health benefits.  It is low in saturated fat, and very low in cholesterol. It is also a good source of niacin, and a very good source of dietary fiber, protein, vitamins A, C, E & K, iron and more.  It certainly adds to the green coloring, and when blended in to the soup it hardly alters the flavor.  Second, I decided to add chicken to the recipe.  This is completely optional, but I usually keep soup on hand to eat throughout the week and want it to be substantial as a main course.  In this case, the chicken adds great protein to an already healthful dish.

Another perk of the soup - it's made using an immersion blender, my favorite kitchen appliance!  An immersion blender is like a magic wand - just stick it into your soup pot, press the button to turn it on and within two minutes your entire concoction has been blended into a smooth, creamy puree.  The results are great.  When you first saute the vegetables your home will fill with a savory aroma, which then takes on distinctly Indian flair when you pop the curry into the pot.  Adjust the seasonings to your liking so that it is as hot or mild as you'd like.  ...and try to serve it to your next guests.

CURRY PEA SOUP

Yields: 6 servings

Ingredients

1 Tbsp. olive oil

2-3 boneless chicken breasts 

1 large onion, chopped

2 bunches fresh spinach, chopped

1 tsp. salt

1/2 tsp. freshly ground pepper
5-6 tsp. curry powder (amount depends on heat desired)
4 cups (or more) low-sodium vegetable or chicken stock

2 10-ounce packages frozen petite green peas or 3 pound fresh peas, shelled (about 4 1/2 cups)

Steps

1. Heat olive oil in soup pot over medium-high heat.  Add the onions and saute until tender, about 10 minutes. Add the chicken breasts and sprinkle with a pinch of salt and pepper.  Rotate the breasts after 2 minutes. 
2. Add the chopped spinach and sauté until it has wilted down.  Add curry and stir 30 seconds.
3. Add 4 cups broth and peas and bring to boil. Reduce heat; simmer until peas are very tender, about 15 minutes. Season with salt and pepper. 
4. Remove the chicken breasts with a slotted spoon, and let them cool.  Use an immersion blender or blender to puree the soup. Thin with more broth if desired. 
5. Dice the chicken into pieces and return to the pot.  Simmer on medium-low heat for another 15 minute.  Serve immediately or store in the refrigerator to reheat and serve at another time.