Potage - Cream Of Spring Vegetable Soup

1. 1

   In a large saucepan, add onion, peas, spinach (no need to drain liquid) and tarragon. Cover with water (May use a vegetable or chicken broth, if preferred.) (You may wish to start with 4 cups and add the remainder, if needed, during blending.) Bring to a simmer and simmer about 20 minutes until vegetables are tender.

2. 2

   Remove from heat and pour into blender. Blend well until smooth, working in batches if necessary. (Take care blending hot liquids, hold lid firmly with a kitchen towel as this is blended.) Wipe pan clean and return mixture to pan. Heat through, add Sherry, cream (or half and half) and curry powder. Taste for seasoning and add salt if desired. Warm through and turn off before the mixture comes to a boil. Taste and add salt if desired.

3. 3

   Serve with desired garnish of your choice; croutons made by lightly sauteing cubes of bread in a little olive oil are nice. This may be served warm or cold.

4. 4

   Note on the vegetables: Frozen packages may vary a bit in size, but any variances can be adjusted to get the right consistency after the cream is added by adding a bit more water (or broth, if using.)

* Per serving · 4 servings · Values may vary.

No additional tips available.