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Name: Sabzi Shorva (Cream of Curried Vegetable and Split Pea Sou
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: 1/2 c Light Cream or milk (To 3/4 C); Coriander Chopped, for garnish; 1/4 ts Black pepper; 3 c Split Peas Cooked, (see below); 3/4 c Fresh Tomatoes Finely Pureed, OR 1/2 c canned tomato puree; 4 tb Usli Ghee (To 5T), (see below); 1/2 c Celery Finely Chopped; 1 c Water; 1 tb Curry Powder (storebought Is fine); 1/2 c Carrots Finely Chopped; 1/2 c Onion finely chopped

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INGREDIENTS

1/2 c Light Cream or milk ; (To 3/4 C)
Coriander ; Chopped, for garnish
1/4 ts Black pepper
3 c Split Peas ; Cooked, (see below)
3/4 c Fresh Tomatoes ; Finely Pureed, OR 1/2 c canned tomato puree
4 tb Usli Ghee ; (To 5T), (see below)
1/2 c Celery ; Finely Chopped
1 c Water
1 tb Curry Powder ; (storebought Is fine)
1/2 c Carrots ; Finely Chopped
1/2 c Onion ; finely chopped

Servings

INSTRUCTIONS

1. Heat the ghee in a 3 to 4 quart deep pot over medium-high heat. When it is very hot, add the curry powder and immdeiately add the onion, carrots, and celery. Saute the vegetables, stirring often to ensure that they brown evenly, for 5 minutes. Add 1 cup water, the tomatoes, split peas, pepper, and salt. Cover and cook over low heat until the vegetables are tender (10 minutes). Add enough light cream or milk to mellow and velvetize the soup as well as thin it. 2. Heat the soup thorougly and serve garnished with chopped fresh coriander Recipe By : Pat Gold File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Sabzi Shorva (Cream of Curried Vegetable and Split Pea Sou

1/2 c Light Cream or milk (To 3/4 C)
  Coriander Chopped, for garnish
1/4 ts Black pepper 
3 c Split Peas Cooked, (see below)
3/4 c Fresh Tomatoes Finely Pureed, OR 1/2 c canned tomato puree
4 tb Usli Ghee (To 5T), (see below)
1/2 c Celery Finely Chopped
1 c Water 
1 tb Curry Powder (storebought Is fine)
1/2 c Carrots Finely Chopped
1/2 c Onion finely chopped

1.  Heat the ghee in a 3 to 4 quart deep pot over medium-high heat. When it  is very hot, add the curry powder and immdeiately add the onion, carrots,  and celery.  Saute the vegetables, stirring often to ensure that they brown  evenly, for 5 minutes.  Add 1 cup water, the tomatoes, split peas, pepper,  and salt.  Cover and cook over low heat until the vegetables are tender (10  minutes).  Add enough light cream or milk to mellow and velvetize the soup  as well as thin it.    2.  Heat the soup thorougly and serve garnished with chopped fresh  coriander    Recipe By     : Pat Gold <plgold@IX.NETCOM.COM>    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (160g)
Recipe Makes: 6

Calories: 200
Calories from Fat: 107 (54%)

Amt Per Serving		% DV

	Total Fat 11.9g	16 %
	Saturated Fat 7.3g	37 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.6g
Cholesterol 33.6mg		10 %
Sodium 188.4mg		6 %
Potassium 388.5mg		10 %
Total Carbohydrate 17.6g		5 %
	Dietary Fiber 6.6g	26 %
	Sugars, other 11g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 200

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