| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Dujour12 |
8 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Chopped onions |
| 1 |
|
Garlic clove; minced or pressed |
| 3 |
tb |
Butter |
| 3 |
md |
Potatoes; sliced |
| 1 |
md |
Parsnip; sliced |
| 1 |
lg |
Carrot; sliced |
| 2 |
ts |
Turmeric |
| 1/2 |
tb |
Curry powder; (up to 1) |
| 5 |
c |
Vegetable stock or water |
| 6 |
c |
Green peas; fresh or frozen |
| 2 |
c |
Halfandhalf or milk |
|
|
Salt and black pepper to taste |
INSTRUCTIONS
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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