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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Wonderful for a winter day, this soup gets subtle flavor from curry. I serve it with salad and a toasted baguette. Ingredients:
1/2 cup water |
1 teaspoon chicken bouillon granules |
1 garlic clove, minced |
1/2 teaspoon curry powder |
1/4 to 1/2 teaspoon salt |
1/8 teaspoon white pepper |
dash to 1/8 teaspoon dried mint flakes |
1 package (10 ounces) frozen peas |
1 celery rib, finely chopped |
1/2 cup milk |
1/2 cup heavy whipping cream |
2 tablespoons lemon juice |
fresh mint, optional |
Directions:
1. In a large saucepan, bring the 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; cover and process until blended. Return to saucepan. Stir in cream; heat through (do not boil). Stir in lemon juice. Garnish with fresh mint if desired. Yield: 2 servings.
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