Friday, July 23, 2010

Recipe of the Week: Cold Curried Pea Soup

Cold soup in the summer is like hot chocolate in the winter. It just works. For those of us that are not as into gazpacho, there is a wide world of chilled vegetable alternatives out there. I recently had the pleasure of tasting cold curried pea soup and I was sold!

Cold Curried Green Pea Soup
Makes about 4 1/2 cups

1 cup frozen green peas (baby ones are best)
1 med. onion, diced
1 carrot, sliced thin
1 sm. potato, sliced thin or cubed
1 celery stalk, sliced
1 clove garlic, minced
1 tsp. curry powder
1/4-1/2 tsp. salt
12 oz. tasty chicken stock
1 1/2 cup milk

Combine onion, carrot, potato, celery, garlic, curry and salt. Saute in a little olive oil until wilted. Add chicken stock. Simmer 15 minutes. Add green peas. Puree in blender or leave soup as is. Add milk and refrigerate.

Perfect for outdoor dining!

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