Chilled Curried Pea Soup
- Total Time
- 20 minutes, plus 1 hour's refrigeration
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
183 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 10 grams protein; 883 milligrams sodium
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