Chilled Mint Soup

Preamble
From my mother, Rhoda Birley

Ingredients
1/4 lb (1 1/2 cups) chopped Mint
4 tablespoons chopped Parsley
A few sprigs fresh or bottled Tarragon
2 oz (3/4 cup) chopped Watercress Leaves
A few sprigs fresh Fennel Leaves
1/4 pint (1/2 cup) raw green peas
1/4 pint (1/2 cup) tinned Petits Pois drained
1 pint (2 1/2 cups) Milk
4 tablespoons Rose Water
1 pint (2 1/2 cups) Cream
A pinch of Indian Curry Powder
Pinch of Paprika

Method
Chop the herbs and watercress finely. Place a little at a time in a blender with the peas, both fresh and tinned. Add a few tablespoons of milk and the rose water. Blend a medium speed for 30 seconds. Pour the contents through a fine sieve into a soup tureen, pressing stubborn herbs and peas through with a wooden spoon. When all the ingredients have been strained, stir in the remaining milk and the cream. Make sure all is well mixed. If the texture is too thick and creamy, add more milk. Add the curry powder and paprika and season with salt and pepper. Before serving, the soup should be thoroughly chilled in the refrigerator. Serve in small chilled soup cups.