Cream Of Carrot & Ginger Soup Recipe
Yield: 9 CupsRecipe by luhu.jp
Ingredients:
4 tbsp: Butter,
2 lbs: Carrots, peeled and chopped
Medium Onions, diced
2 cup: Chicken Stock,
4 cup: Water,
Bay Leaf,
1 1/2 tbsp: Fresh Ginger Roots,
1/2 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
Source from luhu.jp
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
Source from luhu.jp