Minted Fresh Pea Soup


Serves: 6
Total Calories: 130

Ingredients

3/4 cup dried split peas
3 cups water
2 cups fresh peas or frozen and thawed
1/2 cup peeled cubed zucchini
3 tablespoons fresh chopped mint leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon curry powder
1 to 1 3/4 pound Bread Bowl

Directions:

1. Place the split peas and water in a large stockpot over medium heat. Cook about 30 minutes, or until the peas are tender. Add the fresh peas and zucchini, and continue to cook another 10 minutes.

2. Carefully transfer the mixture to a blender or food processor along with the mint, salt, pepper, and curry. Purée until smooth. (You can do this in two or three batches.)

3. Return the mixture to the pot and heat, or, if cold soup is preferred, refrigerate until chilled. Spoon the soup into the bread bowl and serve.

Nutritional Facts:

Serves: 6
Total Calories: 130
Calories from Fat: 3

This Minted Fresh Pea Soup recipe is from the The Sourdough Bread Bowl Cookbook Cookbook. Download this Cookbook today.




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