Fresh Curried Pea Soup

[Guest guest]

Fresh Curried Pea Soup

 

1 cup chopped onion

2 teaspoons dark sesame oil

1/4 cup dry sherry

1 tablespoon minced garlic

1 tablespoon curry powder

1/2 cup chopped carrots

3 cups peas, fresh or frozen

2 tablespoons whole-wheat pastry or

unbleached white flour

3 cups vegetable stock

salt and pepper to taste

minced green onion for garnish

plain nonfat yogurt for garnish (optional)

 

In a heavy stockpot over medium-high heat, saute onion

in oil and

sherry until soft (8 to 10 minutes). Add garlic, curry

powder, carrot, and

peas, and continue to cook, stirring frequently, for 5

minutes.

Add flour and cook for 2 minutes, stirring constantly.

Do not let flour

brown. Add stock and bring to a boil.

Lower heat and simmer soup, uncovered, for 10 to 12

minutes. Puree half

the soup at a time, and then return to pot. Heat

through. Adjust

seasonings if needed, and serve hot, garnished with

green onions and

nonfat yogurt.

Makes 6 cups.

 

 

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ