Recipe - Carrot And Garlic Soup With Curry Potatoes

One half cup Garlic cloves
2 lg Red onions; minced
1 tablespoon Brown sugar
1 teaspoon White pepper
One half cup Celery; minced
4 cup Carrots; peeled and minced
5 cup Chicken stock
1 tablespoon Butter; optional

GARNISH
2 cup Curry oil; recipe to follow
2 Potatoes; julienned in long
strips
Chive batons

In a large saucepan heat vegetable oil. Caramelize the garlic and onions.
Add the brown sugar and white pepper. Stir to combine. Add the celery,
carrots, and check for seasoning. Cook until the carrots begin to brown and
add the stock. Simmer on low heat until very soft, at least 30

minutes. Puree and add the butter. Check for seasoning.

In a non stick skillet, heat curry oil until hot. Brown the potatoes until
crisp. Separate while still soft, and recrisp right before serving.

Garnish the soup with the potato pieces and chive batons.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8975

Posted to MCRecipe Digest V1 #845 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Oct 14, 1997