Recipes from around the world

Crème de petits pois

Ingredients:

• 20 oz. frozen peas, thawed
• 2 medium potatoes, peeled and cubed
• 2 medium onions, finely chopped
• 6-8 cups chicken stock
• 1 cup half and half
• 1/2 teaspoon curry powder
• 2 tablespoons butter
• Seasonings: salt, pepper, Aromat or Maggi Seasoning

Instructions:

1. Melt the butter in a saucepan that is large enough for all ingredients. 
2. Cook the chopped onion until soft. Stir in the curry powder.
3. Add the potatoes, and 4 cups of chicken stock. Cook for 20 minutes.
4. Add the thawed peas and cook another 20 minutes.
5. Pour this mixture through a sieve. Purée the solids in a food processor or blender, gradually adding the cooking liquid.
6. Now strain the soup again, back into the saucepan. Add enough stock to get the required consistency and heat.
7. Add the half and half and check the seasoning.
8. Serve piping hot!