My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, October 26, 2011

Cream of Curried Pea Soup

What a wonderful way to use some of your frozen peas from the garden this winter. There is something about curry that just warms the body on a chilly night.

Cream of Curried Pea Soup
6 servings
print recipe

1 cup shelled fresh or frozen peas
1 medium onion, sliced
1 small carrot, sliced
1 stalk celery with leaves, sliced
1 medium potato, sliced
1 clove garlic
1 teaspoon salt
1 teaspoon curry powder
2 cups chicken stock
1 cup cream

1. Place the vegetables, seasonings and one cup stock in a saucepan and bring to a boil. Cover, reduce the heat and simmer for fifteen minutes.

2. Transfer to the container of your blender. Cover and turn to high. Remove the cover and, with the motor running, pour in the remaining stock and the cream.

3. Reheat DO NOT BOIL or in the summer serve chilled. Top with whipped cream or a large crouton.

1 comment:

  1. i love curry anything! i never thought about adding it to pea soup but i bet i will love this. soup weather hits here tomorrow! snow is on the way.


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