Recipe: Curried Sweet Pea Soup (serves 50)

CURRIED SWEET PEA SOUP

"Curry provides a light seasoning for this velvety smooth soup."

2 1/2 pounds onions, chopped
2 3/4 tablespoons minced garlic
1/2 cup vegetable oil
2 pounds potatoes, sliced
1 3/4 pounds carrots, chopped
1 tablespoon turmeric
3 tablespoons curry powder
3 1/4 quarts vegetable stock or water
2 1/2 pounds green peas, fresh or frozen
2 quarts milk or half-and-half
salt and freshly-ground black pepper (to taste)

Saute the onions and garlic in oil until the onions are golden.

Add the rest of the ingredients except the peas and milk.. Bring to a boil and then simmer until the vegetables are tender, for about 20 minutes.

Add the peas and simmer: frozen peas for 10 minutes; fresh peas for 5 minutes.

Puree the soup in a blender, in batches, with the milk or half-and-half. Add salt and pepper to taste. Reheat gently; do not boil.

Servings: 50 (six-ounces each)
Source: Moosewood Restaurant Cooks For a Crowd by Moosewood Collective