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 servings. Yield: 6 to 8 servings CHEF DU JOUR WYNELLE STEIN SHOW #DJ9509 Copyright, 1987, Vegetable Kingdom, Inc., New Recipes from Moosewood Restaurant, Ten Speed Press, All rights reserved. Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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