Summer curried pea soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| 2 | teaspoons | Dark sesame oil |
| ¼ | cup | Dry sherry |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Curry powder |
| ½ | cup | Chopped carrots |
| 3 | cups | Peas -- fresh or frozen |
| 2 | tablespoons | Whole-wheat pastry or |
| Unbleached white flour | ||
| 3 | cups | Defatted chicken Stock |
| Herbal salt substitute and | ||
| Pepper -- to taste | ||
| Minced green onion -- for | ||
| Garnish | ||
| Plain nonfat yogurt -- for | ||
| Garnish | ||
Directions
1. In a heavy stockpot over medium-high heat, saute onion in oil and sherry until soft (8 to 10 minutes). Add garlic, curry powder, carrot, and peas, and continue to cook, stirring frequently, for 5 minutes.
2. Add flour and cook for 2 minutes, stirring constantly. Do not let flour brown. Add stock and bring to a boil.
3. Lower heat and simmer soup, uncovered, for 10 to 12 minutes. Puree half the soup at a time, and then return to pot. Heat through. Adjust seasonings if needed, and serve hot, garnished with green onions and nonfat yogurt.
Makes 6 cups.
Recipe By : the California Culinary Academy From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (
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