CHILLED CURRIED PEA SOUP

Chilled Curried Pea Soup image

Provided by Barbara Kafka

Categories lunch, soups and stews, appetizer, side dish

Time 1h20m

Yield Four servings

Number Of Ingredients 8

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Ingredients

1 medium onion, peeled and coarsely chopped, about 1 cup
1 1/2 tablespoons curry powder
1 tablespoon vegetable oil
1 1/4 pounds fresh shelled peas or 2 10-ounce packages frozen peas, thawed
3 cups meat broth (see recipe)
1/2 cup plain low-fat yogurt
2 teaspoons fresh lime juice
Kosher salt and freshly ground pepper to taste

Steps:

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.
Remove and uncover. Stir in the peas and broth. Cover and cook at 100 percent power for five minutes.
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.
Just before serving, stir in the yogurt and lime juice. Season with salt and pepper.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 883 milligrams, Sugar 11 grams, TransFat 0 grams