20 oz. frozen peas, thawed2 medium potatoes, peeled & cubed
2 medium onions, chopped
6-8 cups chicken stock
1 cup half and half
1/2 teaspoon curry powder
2 Tablespoons butter
seasonings: salt, pepper, Maggi Seasoning
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Melt the butter in a saucepan, large enough for all ingredients.
Cook the chopped onion until soft. Stir in the curry powder.
Add the potatoes, and 4 cups of chicken stock. Cook for 20 minutes.
Add the thawed peas and cook another 20 minutes.
Pour this mixture through a sieve. Purée the solids in a food processor or blender, gradually adding the cooking liquid.
Strain the soup again, back into the saucepan. Add enough stock to get the required consistency and heat.
Add the half and half and check the seasoning. Serve hot.