| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | California | Vegetables | 6 | Servings |
INGREDIENTS
| 1 | c | Chopped onion |
| 2 | ts | Dark sesame oil |
| 1/4 | c | Dry sherry |
| 1 | tb | Minced garlic |
| 1 | tb | Curry powder |
| 1/2 | c | Chopped carrots |
| 3 | c | Peas — fresh or frozen |
| 2 | tb | Whole-wheat pastry or |
| Unbleached white flour | ||
| 3 | c | Defatted chicken Stock |
| Herbal salt substitute and | ||
| Pepper — to taste | ||
| Minced green onion — for | ||
| Garnish | ||
| Plain nonfat yogurt — for | ||
| Garnish |
INSTRUCTIONS
1. In a heavy stockpot over medium-high heat, saute onion in oil and sherry until soft (8 to 10 minutes). Add garlic, curry powder, carrot, and peas, and continue to cook, stirring frequently, for 5 minutes. 2. Add flour and cook for 2 minutes, stirring constantly. Do not let flour brown. Add stock and bring to a boil. 3. Lower heat and simmer soup, uncovered, for 10 to 12 minutes. Puree half the soup at a time, and then return to pot. Heat through. Adjust seasonings if needed, and serve hot, garnished with green onions and nonfat yogurt. Makes 6 cups. Recipe By : the California Culinary Academy From: [email protected]: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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