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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."

Rate/Review | Read Reviews (3)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

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

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.
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.