Curry Pea Puree Soup – A Detailed recipe cooking. 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr green or yellow crushed peas, peeled and washed
- 2 tbsp. l (30 gr.) Butter
- 1 tbsp. chopped onion
- 1 tbsp. l finely chopped fresh garlic
- 5 tbsp. chicken broth
- Sprig of rosemary for decoration
- 1 tbsp. l curry powder
Recipes with similar ingredients: peas, rosemary, curry
Recipe preparation:
- Put the butter in a large pan (4-6 liters) on medium fire. When the butter has melted, add onion and good a pinch of salt, evaporate for 2-3 minutes. Add the garlic and continue. evaporate for another 1-2 minutes, making sure that onions and garlic do not fried.
- Add peas, chicken stock and curry powder. Increase the fire until strong and bring to a boil. Turn the fire down to weak cover and simmer slowly until the peas are soft and will not start to boil, about 45-50 minutes. Try and add spices and herbs to taste. Using a blender, grind the soup to the desired consistency. Be careful: spray may be hot. A few tips not to get burned. Fill up 1/3 volume capacity, and beat in short sessions. Blender should be slightly covered to avoid pressure, and on top covered with a towel for safe steam escape.
