Curried Fresh Pea Soup (1979)

• 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.)

More "Lost" Soup Recipes

White House Onion Soup with Egg Yolks (1887)

Gallatin's Cream of Abalone Soup (1969)

Avocado Cream Soup (1948)