1 c. fresh or frozen peas
1 med. onion, sliced
1 carrot, scraped & sliced
1 stalk celery, with leaves sliced
1 sm. potato, peeled & sliced
1 clove garlic, minced
1 tsp. curry powder
1/2 tsp. salt
1 (10 3/4 oz.) can condensed chicken broth, undiluted & divided
1 c. milk
3/4 c. whipping cream

Combine first 8 ingredients in a saucepan. Add 1 cup chicken broth; bring to boil. Cover, reduce heat and simmer 15 minutes (or until vegetables are tender). Cool slightly and spoon mixture into container of an electric blender; add remaining broth and process until smooth. Return vegetable mixture to saucepan. Stir in remaining ingredients. Chill. Yields 4 1/2 cups.