Back to my Recipes page.

Curried Pea Soup

• 3 cups fresh peas, shelled (or frozen peas)
• 6 cups strong chicken stock
• 2 1/2 T curry powder
• 3/4 sup heavy cream
• 3 egg yolks, beaten
• salt to taste
• green apples, sliced

Combine peas with chicken stock and curry. Puree in blender. Heat. Combine cream and egg yolks, add gradually to hot soup, stirring constantly. Season. Immediately remove from heat. Chill. To serve, beat well with a fork. Garnish with apple slices. Can also be served hot.

Serves 8