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Cool, fresh, but substantial--serves 4 for lunch, with salad and bread.

• 1 cup peas, freshly shelled or frozen
• 1 medium onion, sliced
• 1 carrot, sliced
• 1 celery stalk with leaves, sliced
• 1 potato, peeled and sliced
• 1 garlic clove
• 1 teaspoon curry powder
• salt and pepper
• 2 cups vegetable or chicken stock
• 1 cup half and half

Serve chilled or at room temperature. Garnish with a small dollop of yoghurt and a sprig of mint.