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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