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

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