Curried Pea Soup

500g frozen peas

hot water

60g butter

2 tablespoons flour

3 chicken stock cubes

1 litre (4 cups) water

2 teaspoons curry powder

1 cup milk

salt, pepper

Cover peas with hot water, bring to boil, boil until tender. Drain. Push through a fine sieve or puree in electric blender.

Melt butter in saucepan, stir in flour, mix well. Cook over low heat 2 minutes. Remove from heat, gradually add chicken stock (made with stock cubes and water). Return to heat, simmer 2 minutes, stirring constantly.

Stir pureed peas, curry powder, and milk into sauce. Season with salt and pepper. Bring to boil, stirring, reduce heat, simmer 2 minutes.

Serves 6 to 8