Title: Summer Curried Pea Soup
Categories: Vegetables
Yield: 6 Servings

1 c Chopped onion
2 ts Dark sesame oil
1/4 c Dry sherry
1 tb Minced garlic
1 tb Curry powder
1/2 c Chopped carrots
3 c Peas -- fresh or frozen
2 tb Whole-wheat pastry or
Unbleached white flour
3 c Defatted chicken Stock
Herbal salt substitute and
Pepper -- to taste
Minced green onion -- for
Garnish
Plain nonfat yogurt -- for
Garnish

1. In a heavy stockpot over medium-high heat, saute onion in oil and sherry
until soft (8 to 10 minutes). Add garlic, curry powder, carrot, and peas,
and continue to cook, stirring frequently, for 5 minutes.

2. Add flour and cook for 2 minutes, stirring constantly. Do not let flour
brown. Add stock and bring to a boil.

3. Lower heat and simmer soup, uncovered, for 10 to 12 minutes. Puree half
the soup at a time, and then return to pot. Heat through. Adjust seasonings
if needed, and serve hot, garnished with green onions and nonfat yogurt.

Makes 6 cups.

Recipe By : the California Culinary Academy

From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip