- 1 x 500 g packet frozen minted peas
- 60 g butter
- 3 tablespoons flour
- 2 teaspoons curry powder (fresh please)
- 4 cups water
- 3 chicken stock cubes (can replace the water & stock cubes with 4 cups chicken stock)
- 1/2 cup cream or milk
- 3 tablespoon chopped mint
- sea salt and pepper
Boil peas in salted water until tender (a few minutes). Blend. Heat butter in pan, add flour, curry, stir until combined, remove pan from heat. Gradually add water, stirring until combined. Return pan to heat, add crumbled stock cubes, stir until soup boils and thickens. Reduce the heat, add pureed peas, cream or milk and mint. Mix well and simmer uncovered for a couple of minutes. Season with salt and pepper.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.