Minted Curried Fresh Pea Soup

Serves:

Ingredients:

2 tb Butter
1 Med. Onion, diced
3 10 oz Cans Chicken Broth
1 c Water
6 c Peas, fresh or frozen
1 1/2 ts Curry Powder
1/4 c Spearmint Leaves, loosely
-packed
Black Pepper, freshly
-ground, to taste
1 1/2 c Milk
Plain Yogurt, for garnish
Mint Leaves, for garnish

Method:

Melt the butter in a large heavy bottomed pot.
Add the onion and saute until golden, about 10 minutes.
Add the broth, water, peas, and curry powder and bring to a boil.
Reduce the heat to simmer and cook, covered for 45 minutes.
Stir in mint leaves and black pepper.
In batches, puree the soup in a blender or food processor until perfectly smooth.
Strain through a sieve if necessary.
Return it to the pot, then stir in the milk, adding more if the soup is too thick.
Serve hot with a dollop of yogurt and a mint leaf on each serving.