| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cklive05 | 1 | servings | |
INGREDIENTS
| 1 | c | Chopped onion |
| 1 | tb | Finely-grated peeled fresh gingerroot |
| 2 | tb | Unsalted butter |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 1/2 | lb | Carrots; peeled, sliced thin |
| 1 | c | Peeled chopped potatoes |
| 3 | c | Chicken broth |
| 1 | tb | Fresh lime juice; plus additional |
| To taste | ||
| Ice water; for thinning soup | ||
| === GARNISH === | ||
| Chopped mint | ||
| 1 | Bar Nuts; see * Note |
INSTRUCTIONS
* Note: See the "Bar Nuts" recipe which is included in this collection. In a large heavy saucepan cook onion, and gingerroot in butter with salt and pepper to taste over moderately-low heat until softened and add carrots, potatoes and broth. Simmer mixture, covered, 15 minutes, or until carrots are very soft. In a blender puree mixture in batches until very smooth, transferring as pureed to a bowl. Stir in 2 teaspoons lime juice and chill soup at least 6 hours or overnight. Thin soup with ice water and season with additional lime juice and salt and pepper. Garnish soup with chopped mint and Bar Nuts. This recipe yields 6 1/2 cups. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9106 broadcast 04-13-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-10-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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