- 1 cup shelled fresh peas
- 1 medium onion, sliced
- 1 small carrot, sliced
- 1 clove garlic
- 1 stalk celery with leaves, sliced
- 1 medium potato, peeled and sliced
- 1 tspn salt
- 1 tspn curry
- 2 cups chicken stock
- 1 cup milk
Place all ingredients, except 1 cup of chicken stock and the milk, in a heavy saucepan, and bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
Remove from heat, pour into a blender or food processor, and puree. Add remaining chicken stock and milk. Mix well. Serve with a dollop of sour cream, if desired.
(Origin - "San Francisco a la Carte" by the Junior League of San Francisco, 1979.)
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