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Minted Curried Fresh Pea Soup

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      Title: MINTED CURRIED FRESH PEA SOUP
 Categories: Soups
      Yield: 4 Servings
 
      2 tb Butter
      1    Med. Onion, diced
      3    10 oz Cans Chicken Broth
      1 c  Water
      6 c  Peas, fresh or frozen
  1 1/2 ts Curry Powder
    1/4 c  Spearmint Leaves, loosely
           -packed
           Black Pepper, freshly
           -ground, to taste
  1 1/2 c  Milk
           Plain Yogurt, for garnish
           Mint Leaves, for garnish
 
  Melt the butter in a large heavy bottomed pot. Add the onion and saute
  until golden, about 10 minutes. Add the broth, water, peas, and curry
  powder and bring to a boil. Reduce the heat to simmer and cook,
  covered for
       45    minutes.
  
  Stir in mint leaves and black pepper.
  
  In batches, puree the soup in a blender or food processor until
  perfectly smooth. Strain through a sieve if necessary. Return it to
  the pot, then stir in the milk, adding more if the soup is too thick.
  Serve hot with a dollop of yogurt and a mint leaf on each serving.
  
  Serves 4 to 6
  
  SOURCE: Yankee Magazine 8/92 SHARED BY:Jim Bodle
 
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