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Minted Curried Fresh Pea Soup
2 tb Butter
1 Med. Onion, diced
3 10 oz Cans Chicken Broth
1 c Water
6 c Peas, fresh or frozen
1 1/2 ts Curry Powder
1/4 c Spearmint Leaves, loosely packed
Black Pepper, freshly ground, to taste
1 1/2 c Milk
Plain Yogurt, for garnish
Mint Leaves, for garnish
Melt the butter in a large heavy bottomed pot. Add the onion and saute
until golden, about 10 minutes. Add the broth, water, peas, and curry
powder and bring to a boil. Reduce the heat to simmer and cook,
covered for 45 minutes.
Stir in mint leaves and black pepper.
In batches, puree the soup in a blender or food processor until
perfectly smooth. Strain through a sieve if necessary. Return it to
the pot, then stir in the milk, adding more if the soup is too thick.
Serve hot with a dollop of yogurt and a mint leaf on each serving.
Serves 4 to 6
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