Summary
Yield | |
---|---|
Source | Elaine McLinn (1999) |
Prep time | 20 minutes |
Cooking time | 30 minutes |
Total 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-halfInstructions
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.