6 tb Sweet butter 2 c Finely chopped yellow onions 2 Carrots, peeled & chopped 2 tb Curry powder or more 5 c Chicken stock 6 Parsley sprigs 1 Chicken, 3 pounds, quartered 1/2 c Long grain rice 1 c Half and half 10 oz Frozen peas, defrosted Salt and pepper to taste 1. Melt the butter in a pot. Add onions and carrots and curry powder and cook over low heat, covered, until vegetables are tender, about 25 minutes; stir occasionally. 2. Add the stock, parsley, chicken, and rice. Bring soup to a boil, reduce heat, and cover. Cook at a simmer for 25-30 minutes, or until chicken is done. 3. Cool chicken in stock. Remove meat from the bones, and dice it. Reserve the meat. 4. Pour the soup through a strainer and put the solids in a food processor bowl. Add 1 cup of the liquid and process until smooth. Reserve the rest of the liquid. 5. Return pureed soup to the pot and add the half and half. Stir in additional cooking stock, about 4 cups, until soup reaches desired consistency. 6. Add reserved diced chicken and defrosted peas and simmer for 15 minutes, or until peas are done. Season to taste, and serve.