Curried Pea Soup

• 1/2 cup water
• 1 teaspoon chicken bouillon granules
• 1 garlic clove, minced
• 1/2 teaspoon curry powder
• 1/4 to 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• Dash to 1/8 teaspoon dried mint flakes
• 1 package (10 ounces) frozen peas
• 1 celery rib, finely chopped
• 1/2 cup milk
• 1/2 cup heavy whipping cream
• 2 tablespoons lemon juice
• Fresh mint, optional

1. In a large saucepan, bring the water, bouillon, garlic, curry powder, salt, pepper and mint to a boil. Stir in peas and celery. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peas and celery are tender. Cool slightly.
2. Place pea mixture and milk in a blender; cover and process until blended. Return to saucepan. Stir in cream; heat through (do not boil). Stir in lemon juice. Garnish with fresh mint if desired.

water, chicken bouillon granules, garlic, curry powder, salt, white pepper, mint flakes, frozen peas, celery, milk, heavy whipping cream, lemon juice, fresh mint

Taken from www.tasteofhome.com/recipes/curried-pea-soup/ (may not work)