1 c. frozen green peas (baby ones are best)
1 med. onion, diced
1 carrot, sliced thin
1 sm. potato, sliced thin or cubed
1 celery stalk, sliced
1 clove garlic, minced
1 tsp. curry powder
1/4-1/2 tsp. salt
12 oz. tasty chicken stock
1 1/2 c. milk

Combine onion, carrot, potato, celery, garlic, curry and salt. Saute in a little olive oil until wilted. Add chicken stock. Simmer 15 minutes. Add green peas. Puree in blender or leave soup as is. Add milk and refrigerate. Makes about 4 1/2 cups.