Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Minced green onions -- |
| \N \N | Including tops |
| 1 teaspoon | Olive oil |
| ½ cup | Diced carrots |
| ½ cup | Diced turnips |
| ⅜ cup | String beans -- sliced 1/2\" |
| \N \N | Lengths |
| ½ cup | Chopped tomatoes |
| ½ cup | Shelled peas |
| 3 teaspoons | Minced parsley |
| 1 teaspoon | Chopped fresh mint |
| 1 teaspoon | Light honey |
| ¼ teaspoon | Ground cloves |
| 6 cups | Defatted chicken stock |
| \N \N | Herbal salt substitute and |
| \N \N | Pepper -- to taste |
| \N \N | Nonfat plain yogurt -- for |
| \N \N | Garnish |
1. In a heavy stockpot over medium-high heat, saute green onions in olive oil until bright colored and soft (4 to 5 minutes). Add carrots, turnips, beans, and tomatoes, and continue to cook for 8 minutes.
2. Add peas, parsley, mint, honey, cloves, and stock, and bring to a boil.
Lower heat to simmer and cook for 15 more minutes. Taste for seasoning and add salt substitute and pepper to taste. Serve hot or chilled, garnished with a dollop of yogurt.
Makes 10 cups.
Recipe By : the California Culinary Academy File