| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mike01 | 6 | servings | |
INGREDIENTS
| 2 | tb | Sweet butter |
| 1 | sm | Onion; diced |
| 1 | Celery stalk; washed, diced | |
| 1 | Leek; white only, washed, diced | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | ts | Curry powder |
| 1 | Bay leaf | |
| 1/2 | ts | Dried thyme |
| 2 | qt | Chicken stock |
| 3 | lb | Fresh peas; shelled |
| 1 | c | Creme fraiche |
| 2 | tb | Chopped fresh mint |
INSTRUCTIONS
In a soup pot melt butter and add onion, celery, leeks, salt, and pepper. Cook vegetables for 5 minutes until translucent. Add curry powder and cook 2 minutes. In cheesecloth, combine bay leaf and thyme and tie to form an herb sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, boil, reduce heat, and simmer for 20 minutes. Add peas and simmer for additional 10 minutes. Remove sachet of herbs and discard. With immersion blender, puree soup (or puree with care in batches in a conventional standing blender). Return soup and pot to heat, add creme fraiche, being careful not to allow soup to boil, reheat. Add mint and serve. This recipe yields 6 to 8 servings. Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C01 broadcast 03-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-13-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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