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| Home -> [Soups & Stews] -> [Minted curried fresh pea soup Recipe] |
Minted curried fresh pea soup
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Soups & Stews |
Rating: |
0 |
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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 |
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Procedures:
| 1 | Melt the butter in a large heavy bottomed pot. | | 2 | Add the onion and saute until golden, about 10 minutes. | | 3 | Add the broth, water, peas, and curry powder and bring to a boil. | | 4 | Reduce the heat to simmer and cook, covered for 45 minutes. | | 5 | Stir in mint leaves and black pepper. | | 6 | In batches, puree the soup in a blender or food processor until perfectly smooth. | | 7 | Strain through a sieve if necessary. | | 8 | Return it to the pot, then stir in the milk, adding more if the soup is too thick. | | 9 | Serve hot with a dollop of yogurt and a mint leaf on each serving. | | 10 | Serves 4 to 6 |
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