Minted curried fresh pea soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | Med. Onion, diced | |
| 3 | 10 oz Cans Chicken Broth | |
| 1 | cup | Water |
| 6 | cups | Peas, fresh or frozen |
| 1½ | teaspoon | Curry Powder |
| ¼ | cup | Spearmint Leaves, loosely packed |
| Black Pepper, freshly ground, to taste | ||
| 1½ | cup | Milk |
| Plain Yogurt, for garnish | ||
| Mint Leaves, for garnish | ||
Directions
Melt the butter in a large heavy bottomed pot. Add the onion and saute until golden, about 10 minutes. Add the broth, water, peas, and curry powder and bring to a boil. Reduce the heat to simmer and cook, covered for 45 minutes.
Stir in mint leaves and black pepper.
In batches, puree the soup in a blender or food processor until perfectly smooth. Strain through a sieve if necessary. Return it to the pot, then stir in the milk, adding more if the soup is too thick.
Serve hot with a dollop of yogurt and a mint leaf on each serving.
Serves 4 to 6
SOURCE: Yankee Magazine 8/92 SHARED BY:Jim Bodle