Dutch Curried Pea Soup

Ingredients:

1 onion, sliced

1 lettuce, shredded

2 sticks celery, diced

1 clove crushed garlic

8-10 cups water

1 chicken cube

4 teaspoons powdered vegetable broth

2½ teaspoons salt

1 teaspoon curry powder

50g butter or 2 tablespoons oil

2 carrots, grated

1 large potato, grated

1 kilo frozen peas

250ml (1 cup) cream

Method:

Sauté onion, lettuce, celery and garlic in butter or oil.

Add carrots, potato, peas, water and seasonings.

Simmer for about 2½ hours.

Liquidise, return to stove and add cream.

Adjust seasonings if necessary.

Serve with croutons.

For Kosher requirements omit chicken cube or alternatively stir in 2 sachets unbeaten orley whip instead of cream.