Ingredients
- 2 tablespoons (1/4 stick) butter
- 1 large onion, chopped
- 5 teaspoons curry powder
- 4 cups (or more) chicken broth
- 2 10-ounce packages frozen petite green peas or 3 pound fresh peas, shelled (about 4 1/2 cups)
- 1 cup plain low-fat yogurt
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped red onion
Directions
- Melt butter in heavy large saucepan over medium-high heat. Add 1 onion and sauté until tender, about 10 minutes. Add curry and stir 30 seconds. Add 4 cups broth and peas and bring to boil. Reduce heat; simmer until peas are very tender, about 15 minutes. Season with salt and pepper. Puree in blender in batches. Thin with more broth if desired. (Can be made 1 day ahead. Cover; chill.)
- Mix yogurt, cilantro and red onion in small bowl. Cover; chill up to 2 hours.
- Rewarm soup, stirring often. Serve with dollop of yogurt mixture.
