by Christina Ward
View
my 3 recipes »
Christina Ward's Notes:
Expand1 small onion, chopped Ask a question about this ingredient
1 tablespoon Your favorite curry powder Ask a question about this ingredient
4 cups Chicken stock (can use vegetable stock to make it vegetarian) Ask a question about this ingredient
1 pound peas (fresh or frozen, but Not tinned) Ask a question about this ingredient
4 ounces heavy cream (or milk to keep it lighter) Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
Place butter in in large sauce pan. Add chopped onions and curry powder. Sweat out over medium heat.
Ask a question about this stepAdd chicken stock.
Ask a question about this stepAdd the peas.
Ask a question about this stepSimmer for about 30 minutes until the peas are soft.
Ask a question about this stepRemove from heat. Whip out your handy dandy immersion blender and hop to it! Blend the soup mixture until smooth. Add cream and stir in with spoon.
Ask a question about this stepAnd that's it. Really. It's done. Toss a bit of green leafy something to garnish.
Ask a question about this step
Tinned? Where are you from? Or is that from the WW2 era cookbooks?