Wonderfully delicate curried soup that goes well with a fish or chicken entrée. –Aubergine, Camden, Maine
Yield:
Serves 6Ingredients
1-1/2 quarts chicken stock (6 cups)
1 large potato, peeled and cubed
2 large cloves garlic, diced
1/2 pound fresh or frozen peas
2 tablespoons curry powder
1 cup whipping cream
1 tablespoon minced lemon balm (or lemongrass)
1 tablespoon minced fresh basil
Instructions
Combine stock, potato, and garlic in large saucepan or Dutch oven and bring to boil over medium-high heat. Reduce heat, cover, and simmer until potato is soft, about 20 minutes.
Remove from heat and add peas and curry. Let stand, covered, 10 minutes.
Transfer mixture to food processor or blender in batches and puree. Strain through fine sieve, pressing with back of wooden spoon to extract as much liquid as possible.
Return mixture to saucepan, place over low heat, and stir in cream and herbs. Increase heat and simmer 5 minutes; do not let soup boil. Serve either hot or cold.
