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Cold Vegetable Soup

4 sm. raw potatoes, coarsely diced
1 c. fresh peas (or 1 - 10 oz. pkg. frozen)
1/4 c. sliced green onions (or more to taste)
1 qt. chicken bouillon
1/8 tsp. celery salt (or more to taste)
1/8 tsp. mild curry powder (or more to taste)
1/8 tsp. salt (or more to taste)
Freshly ground pepper
Pinch thyme
2 c. half and half

Add the potatoes, peas and green onions to the chicken bouillon in a saucepan. Bring to a boil; reduce the heat, cover and simmer until the vegetables are just tender, about 10 minutes. Turn this vegetable mixture into electric blender or food processor and blend until smooth, about 30 seconds. Or you may put through a fine strainer. Mix in the celery salt, curry powder, salt, pepper, thyme and half and half. Chill very thoroughly before serving. Serves eight as a first course.

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