SERVES 4–6 // HANDS-ON 25 min // HANDS-OFF Cooling time

INGREDIENTS
1 onion, peeled and sliced
1 stalk celery, chopped
1 potato, peeled and diced
1 garlic clove, peeled and crushed
1 tsp curry powder (or to taste)
2 cups chicken stock
250g frozen peas
1 cup cream

METHOD
1. Place the onion, celery, potato, garlic, curry powder and half the chicken stock in a pot. Season with salt and pepper. Simmer for 10 minutes.
2. Add frozen peas and simmer for 5 more minutes.
3. Use a stick blender to blend until smooth. Then stir in the remaining stock and most of 
the cream.
4. Place in the fridge to chill. Serve with a swirl of cream.