Chilled Curried Pea Soup

• 1 medium onion, peeled and coarsely chopped, about 1 cup
• 1 1/2 tablespoons curry powder
• 1 tablespoon vegetable oil
• 1 1/4 pounds fresh shelled peas or 2 10-ounce packages frozen peas, thawed
• 3 cups meat broth (see recipe)
• 1/2 cup plain low-fat yogurt
• 2 teaspoons fresh lime juice
• Kosher salt and freshly ground pepper to taste

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. Cover and cook at 100 percent power in a 650- to 700-watt oven for three minutes.
3. Remove and uncover.
4. Stir in the peas and broth.
5. Cover and cook at 100 percent power for five minutes.
6. Remove and uncover.
7. Pass through a food mill fitted with a fine blade to remove the skins.
8. Discard the pulp, transfer the soup to a blender or food processor and puree until smooth.
9. Return the soup to the souffle dish and refrigerate at least an hour, until chilled.
10. Just before serving, stir in the yogurt and lime juice.
11. Season with salt and pepper.

onion, curry powder, vegetable oil, peas, meat broth, yogurt, lime juice, kosher salt

Taken from cooking.nytimes.com/recipes/11889 (may not work)