Tuesday, 25 November 2014

Pie Floater - Kayzy Style - with Curried Green Pea Soup


The star of this dish is the soup, which is delicious on its own - and addictive! But if you want to use it as the main component of a homemade Pie Floater  (South Aussie classic), this soup will raise the floater to a higher level of culinary delight!

Curried Green Pea Soup with extras
500g frozen peas
200g cauliflower, chopped
100g Silverbeet or spinach, chopped
50g reduced fat butter or margarine (I used Devondale Light)
2-3 Tablespoons flour
2 teaspoons curry powder
4 cups water
3 teaspoons chicken stock powder
2 Tablespoons chopped fresh mint
salt, pepper
Optional: ½ cup evaporated milk, cream or fresh milk
  1. Boil water in a large saucepan
  2. Add peas, cauliflower and spinach to water, reduce heat and cook until tender.
  3. Remove vegetables and water from the pan to a bowl. If you have a stick blender, proceed to step 4. If not, puree the vegetables, mint and a little of the vegetable water in a food processor or blender until smooth, then proceed.
  4. Heat butter in the pan, add flour and curry powder, stir until combined. Remove pan from the heat.
  5. Gradually add vegetable water to the pan, stirring well to combine and prevent lumps forming.
  6. Return pan to the heat, add stock powder, and stir until stock boils and thickens.
  7. Reduce heat, add the vegetables and fresh mint to the pan, and blend with stick blender.
  8. Reheat the soup, test for seasoning and add salt and pepper if needed. If desired, add optional evaporated milk, cream or milk to the soup and reheat before serving, but I think this soup is delicious enough without this option. Serves 4-6.
    Note: Cauliflower and spinach may be omitted from this recipe without affecting the flavour, but I think their inclusion makes the soup yummier.

Pie Floater Instructions
  1. Buy (or make) meat pies – any variety will do, but plain meat pies are fine. (I will add a recipe for meat pie at a later stage.)
  2. Reheat pies in a moderate oven until hot (15 minutes).
  3. Pour a good serve of curried pea soup in a large soup or pasta bowl, allowing room for the addition of a pie.
  4. Place a pie (upside down if you are a traditionalist) on top of the soup in each bowl, and watch it sink!
  5. Swirl a splodge of tomato sauce or ketchup on top, and serve! 
    Optional Extra:  If you are really bold, add a dash of vinegar also. I'm not a fan, but some pie floater officianados swear by it.
    Final Note: You will need a soup spoon to eat this culinary masterpiece.

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