• 2 T vegetable oil
• 1 medium onion, chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 T curry powder
• 2 packages (10 oz. each) frozen peas (or substitute 1-*1/4 lbs fresh shelled peas)
• 4 C chicken broth, water or combination
• 1/2 C sour cream

1. Heat vegetable oil in a saucepan on medium-high heat. Add onion and cook, stirring occasionally, about 5 minutes or until onion is soft and translucent. Add salt, pepper and curry powder and stir to coat onion. Add peas and chicken broth and bring to a boil.
2. Remove from heat and blend in blender until smooth. Strain if desired. Reheat if necessary and pour into bowls. Top with sour cream.

Approximate values per serving (using half chicken broth, half water): 282 calories, 15 g fat, 14 mg cholesterol, 14 g protein, 24 g carbohydrates, 8 g fiber, 1,098 mg sodium, 47 percent calories from fat.

recipe from: The Arizona Republic, 06/18/03