2 tablespoons butter
1 cup minced onion
1/4 teaspoon curry powder
2 packages (10 oz. each) frozen peas
2 cups finely chopped raw potato
1 cup water
6 chicken bouillon cubes
2 cups boiling water
1/4 teaspoon celery salt
2 cups dairy sour cream
Parsley

In saucepan melt butter; add onion and curry powder and sauté until onion is tender. Add peas, potatoes and 1 cup water. Cover, bring to steam, then reduce heat and simmer 10-15 minutes, until potatoes are tender. Meanwhile, dissolve bouillon cubes in boiling water; add celery salt.

In blender or food mill purée vegetables with cooking liquid; blend in bouillon. Chill.

Just before serving fold 1 1/2 cups sour cream into mixture. Top each serving with dollop of remaining sour cream. Garnish with parsley.

Makes 8 cups.

Submitted by: CM