Minted Curried Fresh Pea Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
1 Med.: Onion, diced
3: 10 oz Cans Chicken Broth,
1 cup: Water,
6 cup: Peas, fresh or frozen
1 1/2 tsp: Curry Powder,
1/4 cup: Spearmint Leaves, loosely packed
Black Pepper, freshly ground, to taste
1 1/2 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Soups