From Sandi's Recipe File - Curried Pea Soup

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"From Sandi's Recipe File"

Recipe Source:
Light & Easy For Two
by Lee Harvey & Helen Chambers

Curried Pea Soup

Amount	Ingredient
1	small leek
1 cup	chicken broth
1	medium potato, peeled & diced
1/4 teaspoon	curry powder
1/8 teaspoon	white pepper
1/2 cup	fresh or frozen peas
1/4 cup	low-fat yogurt
2 tablespoons	skim milk

Preparation Tips:

Cut the bottom off the leek and remove any soft or discolored top parts. Slice the leek, using only about 2 inches of the green stalk, and wash well in a bowl or sink full of water. (Leeks are notoriously sandy so wash thoroughly.) Drain. Combine the leek, chicken broth and potato in a medium saucepan with a lid. Add the curry powder and pepper. Cover, bring to a boil and simmer for about 20 minutes, or until the leek and potato are cooked and soft. Add peas; cook 5 minutes. Allow to cool slightly. Place soup in blender. Blend until smooth. refrigerate. Stir in yogurt and skim milk just before serving. 2 servings.
Microwave Instructions:
Prepare leek as directed above. Combine leek, chicken broth and potato in a deep casserole with a lid. Add the curry powder and pepper. Microwave, covered, on high for 3 minutes. reduce to low and continue to cook for about 10 minutes, or until leeks and potatoes are soft. Add peas; microwave on high 3 minutes more. Allow to cool slightly. Blend until smooth. Refrigerate. Stir in yogurt and skim milk just before serving. 2 servings.

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