Chilled French Vegetable Soup
|Onion||1 Large, chopped|
|Green onions||2 , chopped (White Part Only)|
|Rich chicken broth||5 Cup (80 tbs)|
|Turnip||1 Medium, peeled and diced|
|Carrots||6 Large, peeled and diced|
|Garlic||3 Clove (15 gm), minced|
|White pepper||To Taste|
|Yogurt||1⁄4 Cup (4 tbs) (For Garnishing)|
Using a large soup kettle, saute onions in butter until glazed.
Add broth, turnips, carrots, garlic, and nutmeg.
Cover, bring to a boil, and simmer 20 minutes, or until vegetables are very tender.
Whirl in a blender or force through a food mill until smooth.
Season with salt and pepper to taste and, if necessary, thin to desired consistency with additional broth.
Ladle into bowls and garnish with yogurt.