Chilled Curried Pea Soup

1. 1

   Combine the onion, curry powder and oil in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid.

2. 2

   Cover and cook at 100 percent power in a 650- to 700-watt oven for three minutes.

3. 3

   Remove and uncover.

4. 4

   Stir in the peas and broth.

5. 5

   Cover and cook at 100 percent power for five minutes.

6. 6

   Remove and uncover.

7. 7

   Pass through a food mill fitted with a fine blade to remove the skins.

8. 8

   Discard the pulp, transfer the soup to a blender or food processor and puree until smooth.

9. 9

   Return the soup to the souffle dish and refrigerate at least an hour, until chilled.

10. 10

    Just before serving, stir in the yogurt and lime juice.

11. 11

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.