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Curried Pea and Apple Soup

  • 25g butter
  • 1 onion, chopped
  • 1 tsp curry powder
  • 700ml vegetable stock
  • 400g frozen peas
  • 1 cooking apple, cored and chopped
  • 150ml single cream
  • 1-2 tsp Green Barley Leaf Powder
  • Fresh chives, chopped
  • Flaky Sea Salt with Kelp , black pepper

 

  1. Fry the onion gently in the butter until transparent, stir in the curry powder and cook for a minute.
  2. Add stock, peas and apple, cover the pan and simmer gently for about 15 minutes.
  3. Blend until smooth in a liquidizer.
  4. Return to the pan and stir in the cream.
  5. Just before serving, stir in the green barley leaf powder and sprinkle chives on top.