| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Garlic cloves |
| 2 |
lg |
Red onions; diced |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
White pepper |
| 1/2 |
c |
Celery; diced |
| 4 |
c |
Carrots; peeled and diced |
| 5 |
c |
Chicken stock |
| 1 |
tb |
Butter; optional |
| 2 |
c |
Curry oil; recipe to follow |
| 2 |
|
Potatoes; julienned in long strips |
|
|
Chive batons |
INSTRUCTIONS
GARNISH
In a large saucepan heat vegetable oil. Caramelize the garlic and onions.
Add the brown sugar and white pepper. Stir to combine. Add the celery,
carrots, and check for seasoning. Cook until the carrots begin to brown and
add the stock. Simmer on low heat until very soft, at least 30
minutes. Puree and add the butter. Check for seasoning.
In a non stick skillet, heat curry oil until hot. Brown the potatoes until
crisp. Separate while still soft, and recrisp right before serving.
Garnish the soup with the potato pieces and chive batons.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8975
Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Oct 14, 1997
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