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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Yummy. If you like pea soup this one is for you. To make it totally vegetarial you can substitute chicken stock with vegetable stock. I like having this soup occasionally with a grilled cheese sandwich. I have tried it with frozen peas but it is so much better with fresh peas. Read more . Yummy. Enjoy Ingredients:
1 cup peas freshly shelled |
1 medium white onion sliced |
1 carrot sliced |
1 celery stalk with leaves sliced |
1 potato peeled and sliced |
1 garlic clove |
1 teaspoon curry powder |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
2 cups chicken stock |
1 cup half and half |
Directions:
1. Combine vegetables and 1 cup of stock in a saucepan then bring to a boil and reduce heat.
2. Cover and simmer 15 minutes.
3. Puree then return to the pan and whisk in remaining stock and the half and half.
4. Serve chilled or at room temperature.
5. Garnish with a small dollop of yogurt and a sprig of mint.
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