French Spring Garden Potage

Title:
French Spring Garden Potage

Yield:
8 Servings

Categories:
Fat




Ingredients:





     1 c  Minced green onions --


          Including tops


     1 ts Olive oil


   1/2 c  Diced carrots


   1/2 c  Diced turnips


   3/8 c  String beans -- sliced 1/2"


          Lengths


   1/2 c  Chopped tomatoes


   1/2 c  Shelled peas


     3 ts Minced parsley


     1 ts Chopped fresh mint


     1 ts Light honey


   1/4 ts Ground cloves


     6 c  Defatted chicken stock


          Herbal salt substitute and


          Pepper -- to taste


          Nonfat plain yogurt -- for


          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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip