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Curreid Pea Soup

by Karen

2 Tno salt added butter
one Tcurry powder
1/2 Cfinely chopped onion
1/2 Cgrated carrot
1/2 Cfinely chopped celery
one Cwater
3/4 Cfresh tomatoes, puréed
3 Ccooked split peas
to taste  freshly ground black pepper
1/2 Cmilk

Heat the butter in a 4 quart saucepan over medium-high heat. When very hot, add curry powder and stir into butter. Add the onion, carrots and celery. Sauté the vegetables, stirring often to brown evenly, for 5 minutes.

Add the one cup water, tomatoes, split peas and pepper. Cover and cook over low heat until the vegetables are tender, about 10 minutes.

Add enough light cream or milk to mellow and velvetize the soup, as well as thin it. Heat through and serve garnished with chopped fresh coriander, if desired. Serving Size : 6

Sodium content in milligrams
2 T no salt added butter   2
one T   curry powder 3
1/2 C chopped onion 2
1/2 C grated carrot 19
1/2 C chopped celery 52
3/4 C puréed tomatoes 22
3 C cooked split peas 12
1/2 C milk   126
Recipe total = 238 mg

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