French spring garden potage
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Minced green onions -- |
| Including tops | ||
| 1 | teaspoon | Olive oil |
| ½ | cup | Diced carrots |
| ½ | cup | Diced turnips |
| ⅜ | cup | String beans -- sliced 1/2\" |
| 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 |
| Herbal salt substitute and | ||
| Pepper -- to taste | ||
| Nonfat plain yogurt -- for | ||
| Garnish | ||
Directions
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