Chilled Curried Pea Soup
Updated March 7, 2016
- Total Time
- 20 minutes, plus 1 hour's refrigeration
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Ingredients
1 medium onion, peeled and coarsely chopped, about 1 cup
1 ½ tablespoons curry powder
1 tablespoon vegetable oil
1 ¼ pounds fresh shelled peas or 2 10-ounce packages frozen peas, thawed
3 cups meat broth (see recipe)
½ cup plain low-fat yogurt
2 teaspoons fresh lime juice
Kosher salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
27 grams carbs; 2 milligrams cholesterol; 183 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 8 grams fiber; 883 milligrams sodium; 10 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes