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!
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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