Curried Pea Soup

from: Epicurious

2 tablespoons (1/4 stick) butter
1 large onion, chopped
5 teaspoons curry powder
4 cups (or more) chicken broth
600g frozen petite green peas or 3 pounds fresh peas, shelled (about 4 1/2 cups)

1 cup plain low-fat yogurt
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion

• Melt butter in heavy large saucepan over medium-high heat. Add 1 onion and sauté until tender, about 10 minutes. Add curry and stir 30 seconds. Add 4 cups broth and peas and bring to boil.
   
• Reduce heat; simmer until peas are very tender, about 15 minutes. Season with salt and pepper.
   
• Puree in blender in batches. Thin with more broth if desired. (Can be made 1 day ahead. Cover; chill.)
   
• Mix yogurt, cilantro and red onion in small bowl. Cover; chill up to 2 hours.
   
• Rewarm soup, stirring often. Serve with dollop of yogurt mixture.

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