1 c. frozen peas
1 med. onion, sliced
1 sm. carrot, sliced
1 stalk celery with leaves sliced
1 clove garlic
1 tsp. curry powder
1 med. potato, peeled and sliced
2 c. chicken broth
1 c. heavy cream
Salt to taste

Put vegetables in 1 cup stock, boil then simmer 15 minutes. Process in 2 batches. Add other cup of stock and cream. Can be served hot or cold.