| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Soups | 1 | Servings | |
INGREDIENTS
| 6 | Shallots; chopped | |
| 3 | Carrots; sliced | |
| 3 | Very large leeks ( white part only), sliced | |
| 2 | md | Potatoes; diced |
| 1 | Celery rib; diced | |
| 2 | tb | Butter |
| 2 | c | Fresh cream |
| 1 | tb | Orange rind; grated |
| 3 | tb | Orange juice |
| 1 | tb | Grated ginger root |
| Salt and pepper; to taste | ||
| 6 | c | Chicken stock |
INSTRUCTIONS
1.Melt the butter in a stockpot. 2. Add leeks and cook until soft. 3. Add shallots and celery and cook 1 minute 4. Add carrots and cook 2 minutes 5. Add potatoes and cook 3 minutes 6. Pour in broth, salt and pepper and simmer 30 to 40 minutes partially covered until vegetables are tender. 7. Put everything in a blender ( do it in 2 parts) and run the machine until soup becomes smooth 8. Let cool and chill at least 6 hours. 9. Stir in cream, rind, orange juice and ginger 10 serve decorated with a slice of orange peel. Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #879 by Leon & Miriam Posvolsky <[email protected]> on Nov 02, 1997
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