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Cream Of Curried Pea Soup

Western.Chefs's picture
Ingredients
  Garlic 1 Clove (5 gm)
  Cream 1 Cup (16 tbs)
  Shelled peas 1 Cup (16 tbs) (Fresh)
  Onion 1 Medium, sliced
  Potato 1 Medium, sliced
  Carrot 1 Small, sliced
  Celery stalk with leaves 1 , sliced
  Curry powder 1 Teaspoon
  Salt 1 Teaspoon
  Chicken stock 2 Cup (32 tbs)
Directions

1. Place the vegetables, seasonings and one cup stock in a saucepan and bring to a boil. Cover, reduce the heat and simmer for fifteen minutes.
2. Transfer to the container of an electric blender. Cover and turn the motor on high. Remove the cover and, with the motor running, pour in the remaining stock and the cream.
3. Chill and serve topped with whipped cream.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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4.38
Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1408 Calories from Fat 157

% Daily Value*

Total Fat 16 g24.3%

Saturated Fat 10.1 g50.6%

Trans Fat 0 g

Cholesterol 30.8 mg10.3%

Sodium 3145.6 mg131.1%

Total Carbohydrates 280 g93.3%

Dietary Fiber 18.5 g74%

Sugars 111 g

Protein 36 g71.2%

Vitamin A 202.4% Vitamin C 191%

Calcium 67.6% Iron 37.4%

*Based on a 2000 Calorie diet

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Cream Of Curried Pea Soup Recipe