Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Shallots; chopped |
| 3 \N | Carrots; sliced |
| 3 \N | Very large leeks ( white part only), sliced |
| 2 mediums | Potatoes; diced |
| 1 \N | Celery rib; diced |
| 2 tablespoons | Butter |
| 2 cups | Fresh cream |
| 1 tablespoon | Orange rind; grated |
| 3 tablespoons | Orange juice |
| 1 tablespoon | Grated ginger root |
| \N \N | Salt and pepper; to taste |
| 6 cups | Chicken stock |
1.Melt the butter in a stockpot.
2. Add leeks and cook until soft.
3. Add shallots and celery and cook 1 minute 4. Add carrots and cook 2 minutes 5. Add potatoes and cook 3 minutes 6. Pour in broth, salt and pepper and simmer 30 to 40 minutes partially covered until vegetables are tender.
7. Put everything in a blender ( do it in 2 parts) and run the machine until soup becomes smooth
8. Let cool and chill at least 6 hours.
9. Stir in cream, rind, orange juice and ginger 10 serve decorated with a slice of orange peel.
Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #879 by Leon & Miriam Posvolsky <miriamp@...> on Nov 02, 1997