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curried pea and apple soup - pronto

Farmer Andrew was in town last weekend, a rare event, so I invited him over for an old fashioned Sunday lunch. I served what's known in the family as 'green soup', aka curried pea and apple soup. The recipe comes from an elderly Australian Women's Weekly recipe book but the recipe can be found here on their website.

curried pea and apple soup

It's a very simple but really tasty soup that's quick to prepare and best of all, it's very low in fat.



In case you're wondering that's low fat yoghurt I've swirled through the soup, thinned down with a little milk and topped with some cress. Yes, I know, I've finally succumbed to the micro herb trend.

curried pea and apple soup

Here's the recipe for you -

INGREDIENTS
30g (1 oz) butter

1 onion, chopped
2 teaspoons curry powder
2 Granny Smith apples, peeled, chopped
2 cups (250g) frozen peas
½ lettuce, shredded
750ml (3 cups) vegetable stock
125ml (½ cup) milk

METHOD
Heat butter in pan, add onion and curry powder. Cook stirring for 2 minutes. Add apples, peas, lettuce and stock, bring to the boil, reduce heat, simmer 10 minutes or until peas are tender. Puree in processor or blender in batches until smooth. Add milk, reheat before serving.

To freeze: Freeze in sealed container for up to 2 months.

To microwave: Place butter and onion in bowl, cook on HIGH 3 minutes, add curry powder, cook on HIGH 30 seconds. Add apples, peas, lettuce and stock, cook on HIGH 10 minutes, puree in blender or processor, add milk. Reheat before serving.

The plumber has sticky taped the leaking gas pipe so for the moment I have both hot water and a working oven. Unfortunately expensive plumbing works are now in the offing. I've just taken a lemon poppyseed cake out of the oven for tomorrow's farewell morning tea and the kitchen is in a mess. I am so pleased that the gas is back on though because I would have been embarrassed to bring something shop bought to my friend's morning tea.

See you all next week,

Jillian
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