Cream of curried pea soup

Cream of curried pea soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
155g peas, shelled
1 onion, sliced
1 carrot, sliced
1 stick celery with leaves, sliced
1 potato, peeled and sliced
1 garlic clove
1 teaspoon salt
1 teaspoon curry powder
750ml chicken stock
250ml cream
cream, whipped, to serve

Method

  1. Place vegetables, garlic, salt, curry powder and 250 ml stock in a saucepan and bring to the boil. Cover, reduce heat and simmer for 15 minutes.
  2. Sieve or purée in a blender, then stir in remaining stock and cream. Chill, and serve topped with whipped cream.
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