Cold vegetable soup sl

Yield: 8 servings

Measure 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

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

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