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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Lightened up for the warmer weather. Ingredients:
2 tablespoons butter |
1 small leek, chopped (1 to 1 1/2 cups) |
1 teaspoon curry powder |
1/3 teaspoon powdered ginger (optional) |
1/4 teaspoon salt |
1/2 teaspoon pepper |
1 (10 ounce) package frozen peas |
1 small carrot, chopped |
1/2 stalk celery, chopped |
2 1/2 cups milk |
Directions:
1. Melt the butter in a soup pot on medium heat.
2. Add the leek, curry powder, ginger (if using), salt, and pepper. Saute for about 5 minutes, stirring with a wooden spoon.
3. Add the peas, carrot, celery, and just enough water to cover them (about 2 cups), and stir.
4. Bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 15 to 20 minutes.
5. In a blender or a large bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
6. Return the blended soup to the soup pot, and stir to heat through.
7. Ladle into bowls and serve.
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