1 medium onion, coarsely chopped
1 stalk celery, sliced
2 cups chicken broth
1 raw potato, peeled and thinly sliced
1 clove garlic minced
1 tsp curry powder
1 carrot, scraped and sliced
Freshly ground pepper
1/2 to 1 cup skim milk
1 cup fresh green peas. or one
half l0 ounce package frozen
Salt to taste
Place the cut-up vegetables in a saucepan with the chicken broth. Add garlic, curry powder, salt, and pepper. Cook, covered, for 15 to 20 minutes. or until the vegetables are soft. After 5 to 10 minutes of cooking, remove a teaspoon or two of peas to use as garnish and set aside. Transfer the vegetables and broth to blender container and blend at high speed until completely smooth. (You may have to do this in two batches.) Return soup to the pot and add milk until the desired consistency is reached. Taste for seasoning and correct. Keep warm over very low heat until ready to serve. Garnish each serving with a few green peas. Makes 4 to 6 servings.
