Indian Pea Soup
|Canned peas||1 Pound, drained, liquid reserved|
|Chicken broth/Bouillon||3 Cup (48 tbs)|
|Curry powder||2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs), shaken in a jar with 1/3 cup cold water until lump free|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
Place drained peas in processor bowl and process with metal blade until smooth.
Place in saucepan with reserved liquid, broth, curry, sugar, and flour mixture.
Bring to a boil, stirring constantly.
Add almonds and raisins.
Simmer for 5 minutes.
Remove from heat and add cream.
Season to taste with salt and pepper.
Serve at once.