Chilled Curried Pea Soup

Name: Chilled Curried Pea Soup
Total time: 1 h 20 min
Yield: Four servings
Ingredients: 1 medium onion, peeled and coarsely chopped, about 1 cup; 1 1/2 tablespoons curry powder; 1 tablespoon vegetable oil; 1 1/4 pounds fresh shelled peas or 2 10-ounce packages frozen peas, thawed; 3 cups meat broth (see recipe); 1/2 cup plain low-fat yogurt; 2 teaspoons fresh lime juice; Kosher salt and freshly ground pepper to taste

By Barbara Kafka

Total Time: 20 minutes, plus 1 hour's refrigeration
Rating: (0)
Comments: Read comments

Featured in: THE GREAT OUTDOORS; SUMMER STOCK

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Ingredients

Yield:Four servings

1medium onion, peeled and coarsely chopped, about 1 cup
1½tablespoons curry powder
1tablespoon vegetable oil
1¼pounds fresh shelled peas or 2 10-ounce packages frozen peas, thawed
3cups meat broth (see recipe)
½cup plain low-fat yogurt
2teaspoons fresh lime juice
Kosher salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Combine the onion, curry powder and oil in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for three minutes.
Step 2
Remove and uncover. Stir in the peas and broth. Cover and cook at 100 percent power for five minutes.
Step 3
Remove and uncover. Pass through a food mill fitted with a fine blade to remove the skins. Discard the pulp, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the souffle dish and refrigerate at least an hour, until chilled.
Step 4
Just before serving, stir in the yogurt and lime juice. Season with salt and pepper.