French spring garden potage

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

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