Ingredients
- 1 medium onion, peeled and coarsely chopped, about 1 cup
- 1 ½ tablespoons curry powder
- 1 tablespoon vegetable oil
- 1 ¼ pounds fresh shelled peas or 2 10-ounce packages frozen peas, thawed
- 3 cups meat broth (see recipe)
- ½ cup plain low-fat yogurt
- 2 teaspoons fresh lime juice
- Kosher salt and freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
199 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 9 grams dietary fiber; 12 grams sugars; 10 grams protein; 1 milligram cholesterol; 59 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Combine the onion, curry powder and oil in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for three minutes.
- Remove and uncover. Stir in the peas and broth. Cover and cook at 100 percent power for five minutes.
- Remove and uncover. Pass through a food mill fitted with a fine blade to remove the skins. Discard the pulp, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the souffle dish and refrigerate at least an hour, until chilled.
- Just before serving, stir in the yogurt and lime juice. Season with salt and pepper.
Dining and Cooking