Name: Chilled Carrot Soup
Ingredients: 2 Leeks, Chopped; 2 Potatoes, Peeled And Diced; 4 lg Carrots, Sliced; 3 1/2 c Chicken Or Vegetable Stock; Salt, To Taste; 1/2 ts Ginger Powder; 4 tb Lemon Juice; 1 c Half And Half; Thin Slices Of Lemon Or Mint Leaves, For Garnish

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		New text im, Soups	4	Servings

INGREDIENTS

2		Leeks, Chopped
2		Potatoes, Peeled And Diced
4	lg	Carrots, Sliced
3 1/2	c	Chicken Or Vegetable Stock
		Salt, To Taste
1/2	ts	Ginger Powder
4	tb	Lemon Juice
1	c	Half And Half
		Thin Slices Of Lemon Or Mint Leaves, For Garnish

INSTRUCTIONS

1. place prepared vegetables in a soup pot, add stock and salt, and bring
the soup to a boil. Reduce the heat and simmer, covered, until the
vegetables are well cooked.
2. Add the ginger, lemon juice, and half-and-half. Stir well.
3. Blend the soup in a blender or food processor and the chill the soup for
a few hours before serving. Serve the soup in glass bowls and garnish each
with a thin lemon slice or with fresh mint leaves.
Recipe by: Twelve Months of Monastery Soups  p.  98 Posted to MC-Recipe
Digest V1 #648 by Sue <suechef@sover.net> on Jun 24, 1997

A Message from our Provider:

“JOY – Jesus first, Others next, You last forever!”