Instructions: In a large saucepan heat vegetable oil. Caramelize the garlic and onions.

Add the brown sugar and white pepper. Stir to combine. Add the celery, carrots, and check for seasoning. Cook until the carrots begin to brown and add the stock. Simmer on low heat until very soft, at least 30

minutes. Puree and add the butter. Check for seasoning.

In a non stick skillet, heat curry oil until hot. Brown the potatoes until crisp. Separate while still soft, and recrisp right before serving.

Garnish the soup with the potato pieces and chive batons.

Yield: 4 servings

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