1 package (10 ounces) frozen baby peas
3 tablespoons butter
1 clove garlic, mashed

2 potatoes, peeled, boiled and very finely chopped
6 strips bacon, cooked crisp and crumbled, drained
2 cans (10-1/2 ounces each) chicken broth, undiluted
1 cup half and half
1 cup sour cream
salt to taste

Sauté peas and garlic in butter until peas are tender. In a large saucepan, place peas and the remaining ingredients, except the sour cream. Can be held at this point.

Just before serving, stir in the sour cream and heat the soup through. Do not let it boil. Serve with Toast Points with Butter and Garlic. Serves 6.

Toast Points with Butter & Garlic

6 slices very thinly sliced Westphalian Pumpernickel (From the refrigerated section in your market)
6 teaspoons butter
garlic powder
grated Parmesan cheese
paprika

Butter each slice of bread and sprinkle with garlic powder, grated Parmesan cheese and paprika. Cut each slice into four triangles. Just before serving, place under the broiler for a few seconds until butter melts and cheese is bubbly. Bread is very thin and will become crisp.

Note--Soup can be made earlier and refrigerated. Add the sour cream just before
heating.
--Bread can be prepared earlier and wrapped carefully in plastic wrap. Remove
wrap before broiling.

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