| 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
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