Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Carrots; peeled and chopped |
| 1 small | Potato (4 oz.); peeled and cut into 1 inch pieces |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Freshly ground pepper |
| ¼ cup | Chicken broth or water |
| ¼ cup | Heavy or whipping cream |
| ¼ teaspoon | Freshly grated ginger |
Bring 2 quarts water to boil in saucepot. Add carrots, potatoes and ½ teaspoon salt; cook until tender, 20 minutes. Drain. In food processor, combine cooked veg- etables, broth, cream, ginger and ⅛ tea- spoon pepper; process until smooth. (Can be mode ahead. Cover and refrigerate up to 24 hours. To reheat, transfer to shallow microwaveproof casserole, cover with wax paper and microwave on High 4 minutes.) Season to taste. Makes 21/2 cups.
Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@...> on Mar 28, 1998