Ingredients
1/2 cup water1 teaspoon chicken bouillon granules1 garlic clove, minced1/2 teaspoon curry powder1/4 to 1/2 teaspoon salt1/8 teaspoon white pepperDash to 1/8 teaspoon dried mint flakes1 package (10 ounces) frozen peas1 celery rib, finely chopped1/2 cup milk1/2 cup heavy whipping cream2 tablespoons lemon juiceFresh mint, optional
Preparation
In a large saucepan, bring the water, bouillon, garlic, curry powder, salt, pepper and mint to a boil. Stir in peas and celery. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peas and celery are tender. Cool slightly.
Place pea mixture and milk in a blender; cover and process until blended. Return to saucepan. Stir in cream; heat through (do not boil). Stir in lemon juice. Garnish with fresh mint if desired.
