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Ingredientes
- 2 Tbsp. Sweet butter
- 1 sm Onion diced
- 1 x Celery stalk washed, diced
- 1 x Leek, white only washed, diced Salt to taste Freshly-grnd black pepper to taste
- 1 tsp Curry pwdr
- 1 x Bay leaf
- 1/2 tsp Dry thyme
- 2 quart Chicken stock
- 3 lb Fresh peas shelled
- 1 c. Creme fraiche
- 2 Tbsp. Minced fresh mint
Direcciones
- In a soup pot heat butter and add in onion, celery, leeks, salt, and pepper. Cook vegetables for 5 min till translucent/soft. Add in curry pwdr and cook 2 min. In cheesecloth, combine bay leaf and thyme and tie to create an herb sachet. Add in sachet of herbs to vegetables. Have stock simmering in saucepan. Add in warm stock to vegetables, boil, reduce heat, and simmer for 20 min. Add in peas and simmer for additional 10 min.
- Remove sachet of herbs and throw away. With immersion blender, puree soup (or possibly puree with care in batches in a conventional standing blender). Return soup and pot to heat, add in creme fraiche, being careful not to allow soup to boil, reheat. Add in mint and serve.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 6 servings | |
| Calories 139 | |
| Calories from Fat 41 | 29% |
| Total Fat 4.65g | 6% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 537mg | 22% |
| Potassium 519mg | 15% |
| Total Carbs 16.61g | 4% |
| Dietary Fiber 6.4g | 21% |
| Sugars 5.71g | 4% |
| Protein 8.25g | 13% |
