Carrot Ginger Soup
Jean Bentley
I love to entertain and this soup is one of my favorite soups to serve at luncheons.
4 lbs. of carrots, cut up
4 small onions, cut up
8 Tbsp. olive oil
1 tsp. course salt
1/4 tsp. ground pepper
4 bay leaves
1 tsp. ginger (fresh)
8 cups chicken stock
1 1/3 cups heavy cream
Place carrots and onion in baking pan. Cover with olive oil. Bake at 400 degrees for 15 to 20 minutes.
Combine in pot with salt, pepper, bay leaves, ginger, and chicken stock. Simmer until vegetables are soft. Remove bay leaves. Puree vegetables and stir in cream. Add salt, pepper, and ginger to taste and reheat briefly.
Can serve with a dollop of sour cream or any of the following: cilantro, sugared pecans, croutons, bacon chips.
I love to entertain and this soup is one of my favorite soups to serve at luncheons.
4 lbs. of carrots, cut up
4 small onions, cut up
8 Tbsp. olive oil
1 tsp. course salt
1/4 tsp. ground pepper
4 bay leaves
1 tsp. ginger (fresh)
8 cups chicken stock
1 1/3 cups heavy cream
Place carrots and onion in baking pan. Cover with olive oil. Bake at 400 degrees for 15 to 20 minutes.
Combine in pot with salt, pepper, bay leaves, ginger, and chicken stock. Simmer until vegetables are soft. Remove bay leaves. Puree vegetables and stir in cream. Add salt, pepper, and ginger to taste and reheat briefly.
Can serve with a dollop of sour cream or any of the following: cilantro, sugared pecans, croutons, bacon chips.
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