Recipe - French Spring Garden Potage

1 cup Minced green onions
Including tops
1 teaspoon Olive oil
One half cup Diced carrots
One half cup Diced turnips
3/8 cup String beans cut or sliced up 1/2"
Lengths
One half cup Chopped tomatoes
One half cup Shelled peas
3 teaspoon Minced parsley
1 teaspoon Chopped fresh mint
1 teaspoon Light honey
One fourth teaspoon Ground cloves
6 cup Defatted chicken stock
Herbal salt substitute and
Pepper to taste
Nonfat plain yogurt for
Garnish

1. In a heavy stockpot over mediumhigh 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