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Nutrition Facts
Serving Size 1 (226g) Recipe makes 4 servings The following items or measurements are not included below: frozen petits pois low-fat creme fraiche
Calories 145
Calories from Fat 82		(57%)
Amount Per Serving		%DV
	Total Fat 9.2g	14%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 273mg		11%
Potassium 260mg		7%
Total Carbohydrate 10.6g		3%
	Dietary Fiber 0.8g	3%
	Sugars 4.2g
Protein 5.3g		10%
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Spiced Pea Soup

Recipe #115285 | 42 min | 12 min prep

⁽²⁾ RATE IT NOW Print Recipe

By: SolightlyUK
Apr 4, 2005

My mum-in-law got this out of a newspaper (not sure which one) and I made it last night to rave reviews. It's truly delicious — creamy with a distinctly different taste. It only takes a few minutes to prepare — great for a week night. When she made it, she used it for an appetizer, but I served it as a main dish. Please note: I accidentally used 2 tablespoons of curry powder instead of the 2 teaspoons called for and we loved it! Admittedly, it is a very mild curry powder.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, finely diced
2 teaspoons curry powder (or more!)
750 ml chicken stock
500 g frozen petits pois
salt & freshly ground black pepper
2 tablespoons low-fat creme fraiche or sour cream

Directions

1
Heat oil and gently fry onions and garlic for 10 minutes or until golden and soft.
2
Stir in curry powder and fry for further 3 minutes.
3
Pour in chicken stock and bring to the boil.
4
Stir in the frozen petit pois and return to the boil.
5
Cover and simmer gently for 30 minutes until the peas are melting soft.
6
Puree the soup in food processor or liquidizer.
7
Return to clean pan, season to taste with salt& pepper and stir in creme fraiche (or sour cream) and serve.
8
Can be frozen.

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Featured Reviews for This Recipe

From: Jo C

On Nov 27, 2006

This isn't bad, but I used home-made curry powder and it was very strong! I'd halve it next time, but you might be OK if yours is less fresh. I used vegetable stock (being vegetarian) and I'd say it only makes 2 or 3 serves, unless you're having something else with it. It's certainly very easy to make.

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From: Syrinx

On Sep 23, 2006

Excellent soup. I used the recommended 2 tsp of curry powder, as it was quite a strong one with whole spices in it, and I would use the same amount next time. I used a hand blender to blend the soup in the saucepan, to save having to transfer it to the food processor. A good, warming recipe!

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