| 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: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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