Yield: 1 Servings
|1 pounds||Carrots, peeled and sliced|
|3||Leeks, washed and sliced|
|2 tablespoons||Uncooked long grain rice|
|1 teaspoon||Ground ginger|
|2||Cloves garlic, finely chopped|
|1 teaspoon||Curry powder|
|5 cups||Chicken stock|
|½ cup||Whipping cream|
|Salt and pepper|
|¼ cup||Grated carrot|
This is from Lucy Waverman's Seasonal Canadian Cookbook. It is a great lunch along with the Dilled Buttermilk Bread for the skiiers up Mt.
Washington on Vancouver Island! In heavy pot, heat butter over medium heat. Stir in carrots, leeks, rice, ginger, garlic and curry. Saute for about 5 minutes until leeks soften slightly. Pour in chicken stock, bring to boil, lower heat and simmer 20-25 mins., or until veggies are tender. Puree in blender or processor. Return to heat, add whipping cream, salt and pepper and simmer 5 mins. Garnish with grated carrots.
Posted to Recipe Archive - 17 November 96 Date: Sun, 17 Nov 96 5:33:26 EST submitted by: jmckerr@...