Directions:
- In a 2 quart saucepan, melt butter.
- Add onion and saute until soft.
- Stir in flour and cook over low heat for a couple of minutes, being careful not to burn the butter and flour.
- Whisk in chicken broth and bring to a boil, stirring flour off the bottom of the pan.
- Add peas, spinach, and curry powder, salt, and white pepper.
- Simmer for a couple of minutes.
- Decant soup into a food processor bowl equipped with a steel blade, pour into a heat proof blender, or put a Braun Handmixer (or something similar) right into the pot.
- Puree briefly.
- Return to saucepan.
- Add heated half and half.
- Season with lemon zest to taste.
- Heat through, and serve.
- Garnish with fresh chopped chives and a dollap of sour cream if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.69 Kcal (1037 kJ) | ||
| Calories from fat | 149.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.6g | 26% | |
|---|---|---|---|
| Cholesterol | 45.67mg | 15% | |
| Sodium | 492.99mg | 21% | |
| Potassium | 385.02mg | 8% | |
| Total Carbs | 17.74g | 6% | |
| Sugars | 5.91g | 24% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 8.39g | 17% | |
| Vitamin C | 14.4mg | 24% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 85.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 91.13 Kcal (382 kJ) | ||
| Calories from fat | 54.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 26% | |
|---|---|---|---|
| Cholesterol | 16.8mg | 15% | |
| Sodium | 181.39mg | 21% | |
| Potassium | 141.66mg | 8% | |
| Total Carbs | 6.53g | 6% | |
| Sugars | 2.18g | 24% | |
| Dietary Fiber | 1.21g | 13% | |
| Protein | 3.09g | 17% | |
| Vitamin C | 5.3mg | 24% | |
| Iron | 0.5mg | 8% | |
| Calcium | 31.3mg | 9% | |
* 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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