- Boil water in a large saucepan
- Add peas, cauliflower and spinach to water, reduce heat and cook until tender.
- 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.
- Heat butter in the pan, add flour and curry powder, stir until combined. Remove pan from the heat.
- Gradually add vegetable water to the pan, stirring well to combine and prevent lumps forming.
- Return pan to the heat, add stock powder, and stir until stock boils and thickens.
- Reduce heat, add the vegetables and fresh mint to the pan, and blend with stick blender.
- 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.
- 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.)
- Reheat pies in a moderate oven until hot (15 minutes).
- Pour a good serve of curried pea soup in a large soup or pasta bowl, allowing room for the addition of a pie.
- Place a pie (upside down if you are a traditionalist) on top of the soup in each bowl, and watch it sink!
- 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.