| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Margarine |
| 1 | lg | Chopped onion |
| 1/4 | c | Chopped; (or grated) fresh ginger root |
| 3 | Cloves minced garlic | |
| 4 | c | Chicken stock |
| 1 | c | Dry white wine |
| 2 1/2 | c | Carrots; (peeled & sliced into 1/2 inch pieces) |
| 2 | tb | Fresh lemon juice |
| Salt & pepper to taste | ||
| 1 | pn | Curry powder |
INSTRUCTIONS
~ 6 large servings Melt margarine in large pot and cook onions, ginger & garlic for 15 - 20 minutes Add stock, wine & carrots & heat to boiling, then simmer on med. for 45 minutes Puree soup & season with salt, pepper, curry powder & lemon juice Serve hot or chilled Posted to JEWISH-FOOD digest by Leatrice Spevack <leatrice@interlog.com> on Oct 16, 1998, converted by MM_Buster v2.0l.
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