Potage st cloud

8 servings

Ingredients

Quantity Ingredient
1½ cup Chopped onions
1 Garlic clove; minced or pressed
3 tablespoons Butter
3 mediums Potatoes; sliced
1 medium Parsnip; sliced
1 large Carrot; sliced
2 teaspoons Turmeric
½ tablespoon Curry powder; (up to 1)
5 cups Vegetable stock or water
6 cups Green peas; fresh or frozen
2 cups Halfandhalf or milk
Salt and black pepper to taste

Directions

Saute the onions and garlic in butter until golden. Add the potatoes, parsnips, carrots, turmeric, curry powder, and stock or water and simmer until the vegetables are tender, about 20 minutes. Reserve 1 cup of the peas for garnish and add the rest to the pot. Cook frozen peas for 10 minutes, fresh ones for 5 minutes. In a blender or food processor, puree the hot soup with the halfandhalf until very smooth. Add salt and pepper to taste. Cook the reserved peas until just tender to garnish individual servings.

Yield: 6 to 8 servings

CHEF DU JOUR WYNELLE STEIN SHOW #DJ9509 Copyright, 1987, Vegetable Kingdom, Inc., New Recipes from Moosewood Restaurant, Ten Speed Press, All rights reserved.

Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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