Cream of Curried Pea Soup

What a wonderful way to use some of your frozen peas from the garden this winter. There is something about curry that just warms the body on a chilly night.

Cream of Curried Pea Soup
6 servings
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1 cup shelled fresh or frozen peas
1 medium onion, sliced
1 small carrot, sliced
1 stalk celery with leaves, sliced
1 medium potato, sliced
1 clove garlic
1 teaspoon salt
1 teaspoon curry powder
2 cups chicken stock
1 cup cream

1. Place the vegetables, seasonings and one cup stock in a saucepan and bring to a boil. Cover, reduce the heat and simmer for fifteen minutes.

2. Transfer to the container of your blender. Cover and turn to high. Remove the cover and, with the motor running, pour in the remaining stock and the cream.

3. Reheat DO NOT BOIL or in the summer serve chilled. Top with whipped cream or a large crouton.

 

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