Cream of Curried Pea Soup

Ingredients

• 1.1 onion, medium; sliced
• 2.1 clove garlic, crushed
• 3.250 millilitre peas, fresh or frozen
• 4.1 potato, medium; sliced
• 5.1 stalk celery, with leaves; sliced
• 6.5 millilitre curry powder
• 7.chicken stock, 3 to 3½ cups; or vegetable stock; use 3 cubes; approx. 750–875 ml
• 8.250 millilitre cream, or 2 sachets Orly Whip; swirled in when serving cold; omit if serving hot
• 9.5 millilitre salt, add only after tasting

Method

1. 1.Fry the onion and the garlic in 1 tablespoon oil until soft but not brown.
2. 2.Add the vegetables, curry powder and 2 cups of the stock. Bring to the boil, reduce the heat, cover and simmer for 25 minutes or until the vegetables are soft.
3. 3.Strain the vegetables, reserving the liquid. Purée the vegetables with a little of the liquid. Return all to a pot.
4. 4.Pour in the remaining stock. Taste for seasoning — only add salt at this point. Reheat.
5. 5.If still too thick, add a little more stock until desired consistency is reached.
6. 6.Chill and swirl in cream if served cold. If serving hot, leave out cream.

Notes

• Card note: 'I like this soup hot and served with croutons.'
• Orly Whip is a South African non-dairy whipping cream substitute.