Cream of carrot and ginger soup
9 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 2 | pounds | Carrots, peeled and chopped |
| 2 | xes | Medium Onions, diced |
| 2 | cups | Chicken Stock |
| 4 | cups | Water |
| Bay Leaf | ||
| 1½ | tablespoon | Fresh Ginger Roots |
| ½ | cup | Whipping Cream |
| Salt and Pepper | ||
Directions
(The Frog & Peach, 2 Gloucester St., Toronto) 1) Melt butter in medium-sized saucepan. Add carrot (about 6 cups), onion, bay leaf and ginger. Cook 3 minutes.
2) Pour in chicken stock and water, bring to a boil. Simmer 15 minutes on low heat or until carrots are tender.
3) Tranfer to blender or food processor and blend until smooth. Return soup to saucepan, heat through then stir in cream. Season with salt and pepper.
4) Serve in heated bowls.
Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini