In a saucepan, on medium heat, melt the butter and sauté the onion and garlic for 2 minutes. Add the potatoes, the chicken stock, the green peas, honey and curry. Bring to a boil and let simmer for 20 minutes.
In a blender or with a hand mixer, purée the mixture until a uniform texture is obtained. Pour the soup back into the saucepan, heat on medium and add the cream. Season with salt and pepper.
Serve the soup hot or chilled.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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