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Ingredientes
- 1 c. freshly-shelled or possibly frzn peas
- 1 med onion sliced
- 1 x carrot sliced
- 1 x celery stalk with leaves sliced
- 1 x potato peeled, sliced
- 1 x garlic clove
- 1 tsp curry pwdr Salt to taste Freshly-grnd black pepper to taste
- 2 c. vegetable or possibly chicken stock
- 1 c. half-and-half
Direcciones
- Combine the vegetables and 1 c. of stock in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 min. Puree, return to the pan and whisk in the remaining stock and the half-and-half.
- Serve chilled or possibly at room temperature. Garnish with a small dollop of yogurt and a sprig of mint.
- Comments: Cold, fresh, but substantial - serves 4 for lunch, with salad and bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 4 servings | |
| Calories 79 | |
| Calories from Fat 61 | 77% |
| Total Fat 6.96g | 9% |
| Saturated Fat 4.33g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 25mg | 1% |
| Potassium 79mg | 2% |
| Total Carbs 2.6g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.1g | 0% |
| Protein 1.79g | 3% |
