Cream of Curried Pea Soup


Source: Elaine McLinn (1999)
Prep time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes

Ingredients

1 c
peas (shelled fresh or frozen )
1
onion (medium, sliced)
1
carrot (small, sliced)
1
potato (medium, sliced)
1
celery stalk with leaves (sliced)
1 clv
garlic
1⁄2 t
salt
1 t
curry powder
2 c
chicken broth (divided)
1 c
half-and-half

Instructions

Place veggies, seasonings and 1 cup chicken broth in saucepan and bring to a boil. Cover. Reduce heat and simmer 15 minutes. Transfer to electric blender, cover and with motor running, pour in remaining stock and cream. Reheat or serve chilled with a dab of sour cream. If I have leftover chicken or ham, I mince some and add to soup.