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.

Ingredients

4 serv.

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

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App