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TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 package (16 ounces) frozen peas, thawed
  • 1 cup chicken broth
  • 1/4 cup minced fresh mint
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1-1/2 cups plain yogurt
  • CURRIED SHRIMP SALAD:
  • 2 tablespoons minced fresh mint
  • 4 teaspoons lime juice
  • 4 teaspoons canola oil
  • 2 teaspoons red curry paste
  • 1/8 teaspoon salt
  • 1 cup chopped cooked shrimp

Nutritional Facts

1/4 cup soup with 1 tablespoon of shrimp salad: 79 calories, 3g fat (1g saturated fat), 23mg cholesterol, 252mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 6g protein.

Directions

  1. Place the peas, broth, mint, lime juice, cumin and salt in a blender. Cover and process until smooth. Add yogurt; process until blended. Refrigerate for at least 1 hour.
  2. Meanwhile, in a small bowl, whisk the mint, lime juice, oil, curry paste and salt. Add shrimp; toss gently to coat. Chill until serving.
  3. To serve, pour soup into small cups or glasses; garnish with shrimp salad. Yield: 1 dozen.
Originally published as Pretty Pea Soup Cups in Soups 2012, p47

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer


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