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Wonderful for a winter day, this soup gets subtle flavor from curry. I serve it with salad and a toasted baguette.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 366 calories, 25 g fat (15 g saturated fat), 90 mg cholesterol, 944 mg sodium, 27 g carbohydrate, 7 g fiber, 11 g protein.
Originally published as Curried Pea Soup in Cooking for One or Two Cookbook , p64
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Reviewed on Jun. 26, 2011 by Lynn Semon
I rated this soup before it had the stars so I will do it again. I am sorry if my remarks show up 2 times but I want to share them with you. This is my favorite pea soup now. I will be making it again. I did not have all the ingredents so I had to make some changes and did not use the milk, cream, nor mint. I used dried split peas instead of frozen peas. I just cooked them longer until there were soft. I love the curry! Just a very pleasing taste. I hope you enjoy also.
This is a great soup. I do believe it is my favorite pea soup. I did not have all the items called for, so I omitted the milk, cream and mint. I used dried split peas instead of frozen peas. I just cooked them until they were done. The curry is a nice touch!
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