Cold vegetable soup sl
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Chicken broth |
| 1½ | cup | Diced white potatoes |
| 1½ | cup | English peas |
| ¼ | cup | Plus 2 tablespoons minced green onion |
| ¼ | teaspoon | Celery salt |
| ¼ | teaspoon | Curry powder |
| ¾ | cup | Whipping cream |
Directions
Combine first 4 ingredients in a Dutch oven. Cover and simmer about 20 minutes or until vegetables are tender. Cool. Stir in celery salt and curry powder.
Place in container of electric blender, and process until smooth.
Stir in whipping cream. Chill at least 3 hours.
Dinner on the James River.
Suggested Menu: Cold Vegetable Soup, Roasted Leg of Lamb with Oven-Browned Potatoes, Buttered Beets, Braised Broccoli in Tomato Cups, Sally Lunn Muffins, Pineapple Pound Cake, Plum Pudding with Sherried Hard Sauce, Bourbon Cake Southern Living's _Southern Heritage Company's Coming! Cookbook_ Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-20-95