| 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!”