Directions:
- Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
- Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.76 Kcal (878 kJ) | ||
| Calories from fat | 76.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.54g | 13% | |
|---|---|---|---|
| Cholesterol | 20.37mg | 7% | |
| Sodium | 1614.5mg | 67% | |
| Potassium | 580.43mg | 12% | |
| Total Carbs | 23.07g | 8% | |
| Sugars | 1.67g | 7% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 7.61g | 15% | |
| Vitamin C | 25mg | 42% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 53.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 48.83 Kcal (204 kJ) | ||
| Calories from fat | 17.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.99g | 13% | |
|---|---|---|---|
| Cholesterol | 4.74mg | 7% | |
| Sodium | 375.83mg | 67% | |
| Potassium | 135.12mg | 12% | |
| Total Carbs | 5.37g | 8% | |
| Sugars | 0.39g | 7% | |
| Dietary Fiber | 0.71g | 12% | |
| Protein | 1.77g | 15% | |
| Vitamin C | 5.8mg | 42% | |
| Iron | 0.5mg | 12% | |
| Calcium | 12.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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