Potage St. Cloud

12 ingredients
7 steps

Ingredients

  • 1 1/2 cups chopped onions
  • 1 garlic clove, minced or pressed
  • 3 tablespoons butter
  • 3 medium potatoes, sliced
  • 1 medium parsnip, sliced
  • 1 large carrot, sliced
  • 2 teaspoons turmeric
  • 1/2 to 1 tablespoon curry powder
  • 5 cups vegetable stock or water
  • 6 cups green peas, fresh or frozen
  • 2 cups halfandhalf or milk
  • Salt and black pepper to taste

Directions

  1. 1
    Saute the onions and garlic in butter until golden.
  2. 2
    Add the potatoes, parsnips, carrots, turmeric, curry powder, and stock or water and simmer until the vegetables are tender, about 20 minutes.
  3. 3
    Reserve 1 cup of the peas for garnish and add the rest to the pot.
  4. 4
    Cook frozen peas for 10 minutes, fresh ones for 5 minutes.
  5. 5
    In a blender or food processor, puree the hot soup with the halfandhalf until very smooth.
  6. 6
    Add salt and pepper to taste.
  7. 7
    Cook the reserved peas until just tender to garnish individual servings

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