Title: Minted Curried Fresh Pea Soup
Categories: Soup
Yield: 4 Servings

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

SOURCE: Yankee Magazine 8/92 SHARED BY:Jim Bodle

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