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Cold Vegetable Soup

Yield 8 servings


  • 3 cups chicken broth
  • 1 1/2 cups diced white potatoes
  • 1 1/2 cups English peas
  • 1/4 cup plus 2 tablespoons minced green onion
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon curry powder
  • 3/4 cup whipping cream

How to Make It

  1. Combine first 4 ingredients in a Dutch oven. Cover and simmer about 20 minutes or until vegetables are tender. Cool. Stir in celery salt and curry powder.

  2. Place in container of electric blender, and process until smooth. Stir in whipping cream. Chill at least 3 hours.

Oxmoor House Homestyle Recipes