Cold Curried Pea Soup - cooking recipe

Ingredients

1 c. fresh or frozen English peas
1 medium onion, sliced
1 carrot, scraped and sliced
1 small potato, peeled and sliced
1 clove garlic, minced
1 tsp. curry powder
1/2 tsp. salt
1 (10 3/4 oz.) can condensed chicken broth, undiluted and divided
1 c. milk
3/4 c. whipping cream

Preparation

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