This is a wonderful soup for a starter on a hot summer day. Serve it cold, in very small amounts (about 1/4 cup). Use any small decorative containers to serve. We've used my Grandparents Sherbet glasses here, but use your imagination and anything colorful growing in the garden for garnish.
The recipe calls for heavy whipping cream, but one may substitute half and half for all or part of the cream if need be, but it is really better with all the calories ... naturally! Don't use a hot Madras curry powder; we use Penzeys' Maharajah Curry Powder.
Recipe:
1 cup frozen petite peas, thawed and drained
1 cup russet potato, diced
1/4 cup green onion, chopped
1 1/2 cups chicken broth
1/4 teaspoon curry powder (or to taste)
1/4 teaspoon celery salt (or to taste)
1/2 pint whipping cream.
In a sauce pan cook together the first four ingredients for about ten minutes until potatoes and peas are soft. Put in a blender for about thirty seconds until smooth. Pour into a bowl, add the remaining ingredients. Fold together until thoroughly mixed. Chill. (Lick spoon after serving!)
(Note: If you haven't tried Penzeys spices, do yourself a tremendous favor and look at their on-line catalog at Penzeys Spices)
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