Recipe - Potage St Cloud

1 One half cup Chopped onions
1 Garlic clove; minced or
pressed
3 tablespoon Butter
3 md Potatoes; cut or sliced up
1 md Parsnip; cut or sliced up
1 lg Carrot; cut or sliced up
2 teaspoon Turmeric
One half tablespoon Curry powder; (up to 1)
5 cup Vegetable stock or water
6 cup Green peas; fresh or frozen
2 cup Halfandhalf or milk
Salt and black pepper to
taste

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