Side Pannel
Cream of Carrot and Ginger Soup
Cream of Carrot and Ginger Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 4 tb Butter
- 2 lb Carrots, peeled and chopped
- 2 x Medium Onions, diced
- 2 c Chicken Stock
- 4 c Water
- Bay Leaf
- 1 1/2 tb Fresh Ginger Roots
- 1/2 c 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
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
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
