Potage Jardiniere Recipe
Ingredients
| Milk-free margarine - 2 tablespoons | ||
| Medium onions - 2, finely chopped | ||
| Chicken broth | 1 Quart | |
| Potatoes | 2 | |
| Celery stalks | 2 | |
| Large carrot - 1, cut up | ||
| Fresh green beans - 1 cup, cut in hald | ||
| Peas | 1 Cup (16 tbs) | |
| Spinach | 1/2 Cup (16 tbs) | |
| Celery salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Sherry - 2 to 3 ounces | ||
| Croutons | ||
Directions
MAKING
1) Melt the margarine in a large soup pot and saute the onions. Add the potatoes and broth and bring the mixture to a boil.
2) Add the beans, carrots, celery, peas and spinach and gently simmer for about 45 minutes.
3) Add the salt, pepper and celery salt. Allow the soup to cool.
4) Puree in a blender and then add the sherry.
SERVING
5) Serve as preferred after floating croutons atop each serving.
1) Melt the margarine in a large soup pot and saute the onions. Add the potatoes and broth and bring the mixture to a boil.
2) Add the beans, carrots, celery, peas and spinach and gently simmer for about 45 minutes.
3) Add the salt, pepper and celery salt. Allow the soup to cool.
4) Puree in a blender and then add the sherry.
SERVING
5) Serve as preferred after floating croutons atop each serving.
Chef
