Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Peas add body and sweetness to the purée. If you can't find crème fraîche, substitute sour cream.

Recipe by Cooking Light September 2002


Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary test

6 servings


Ingredient Checklist


Instructions Checklist
  • To prepare soup, melt butter in a Dutch oven over medium-high heat. Add onion and fennel; sauté 3 minutes. Add curry, ginger, and garlic; sauté 1 minute. Stir in wine; cook 1 minute or until liquid almost evaporates. Add bell pepper, broth, apple, potato, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 20 minutes. Cool.

  • Place half of soup in a blender; process until smooth. Pour into a bowl. Repeat procedure with remaining soup. Chill at least 2 hours. Stir in juice.

  • To prepare puree, place peas and next 5 ingredients (peas through dash of salt) in a blender; process until smooth.

  • Pour 3/4 cup soup into each of 6 bowls. Make 3 dollops with 1 teaspoon each of puree. Using tip of a knife; swirl each dollop into a "V" shape. Dollop 1 teaspoon crème fraîche in center of each serving.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

138 calories; calories from fat 18%; fat 2.7g; saturated fat 1.1g; mono fat 0.7g; poly fat 0.7g; protein 4.2g; carbohydrates 23g; fiber 4.5g; cholesterol 4mg; iron 1mg; sodium 392mg; calcium 40mg.