|Hot potato soup||2 Cup (32 tbs) (1 Recipe, Without Cream)|
|Shelled green peas||1⁄2 Cup (8 tbs)|
|Minced celery||1⁄4 Cup (4 tbs), minced|
|Half and half||1 Cup (16 tbs)|
|Butter||1 Tablespoon, cut into bits|
Prepare potato soup and set aside.
Cook 1 cup of the peas and the celery in butter, covered, until soft.
Puree with some of the potato soup; combine with rest of soup, rest of peas and the cream.
Simmer 5 minutes, but do not boil.
Adjust seasonings with salt, pepper and savory.
Swirl in butter and sprinkle with paprika.