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.
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”