- 1 potato
- 1 carrot
- 1 onion
- 1 clove garlic
- 2 cups chicken stock
- 1 – 2 teaspoons curry powder to taste
- 1 cup frozen peas (not minted)
- 1 cup milk
Place stock and vegetables except peas in pan, simmer till just cooked. Add peas and simmer till tender.
Puree, adding milk and a little cream.to get right consistency.
Season with salt & pepper.
Serve with a swirl of cream and snipped chives.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.