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Curried Pea Soup

By: Marion Lowery  
"Wonderful for a winter day, this soup gets subtle flavor from curry. I serve it with salad and a toasted baguette."

Rating: This weblink has been rated 5 times with an average star rating of 4.6 Read Reviews (3)

Rate/Review | 46 people have saved this

Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

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Original Recipe Yield 2 servings
 

Ingredients

  • 1/2 cup water
  • 1 teaspoon chicken bouillon granules
  • 1 garlic clove, minced
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon dried mint flakes
  • 1 (10 ounce) package frozen peas
  • 1 celery rib, finely chopped
  • 1/2 cup milk
  • 1/2 cup whipping cream
  • 2 tablespoons lemon juice
  • fresh mint

Directions

  1. In a saucepan, bring water, bouillon, garlic, curry powder, salt, pepper and mint to a boil. Stir in peas and celery. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peas and celery are tender. Cool slightly.
  2. Place pea mixture and milk in a blender or food processor; cover and process until smooth. Return to saucepan. Stir in cream; heat through (do not boil). Stir in lemon juice. Garnish with fresh mint if desired.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2008 by KDSTAP 
This soup was so easy, and made with things that I always have on hand. My boyfriend, who is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2009 by Al G 
I made this with some minor variations based on what I had available. It is excellent and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2009 by LUCYFAN83 
I made this on the spur of the moment for lunch. My husband wasn't excited about it when he... MORE

 
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