Serves: 6
Total Calories: 130

3/4 cup dried split peas
3 cups water
2 cups fresh peas or frozen and thawed
1/2 cup peeled cubed zucchini
3 tablespoons fresh chopped mint leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon curry powder
1 to 1 3/4 pound Bread Bowl

1. Place the split peas and water in a large stockpot over medium heat. Cook about 30 minutes, or until the peas are tender. Add the fresh peas and zucchini, and continue to cook another 10 minutes.

2. Carefully transfer the mixture to a blender or food processor along with the mint, salt, pepper, and curry. Purée until smooth. (You can do this in two or three batches.)

3. Return the mixture to the pot and heat, or, if cold soup is preferred, refrigerate until chilled. Spoon the soup into the bread bowl and serve.

Nutritional Facts:

Serves: 6
Total Calories: 130
Calories from Fat: 3

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Fisherman's Wharf-Style Clam Chowder
Francesca's Seafood Chowder
Corn 'N' Crab Chowder
Wine Country Onion Soup
Broccoli Cheddar Soup
Minted Fresh Pea Soup
Brandied Yam Soup
Minestrone That's A Meal
Chicken and Dumplings
Blue Cheese Soup
Roux
Chef Jay Veregge's Shrimp, Prawn, and Lobster Bisque
Creamy Peanut Soup