| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Toronto |
Soups, Cyberealm |
9 |
Cups |
INGREDIENTS
| 4 |
tb |
Butter |
| 2 |
lb |
Carrots, peeled and chopped |
| 2 |
x |
Medium Onions, diced |
| 2 |
c |
Chicken Stock |
| 4 |
c |
Water |
|
|
Bay Leaf |
| 1 1/2 |
tb |
Fresh Ginger Roots |
| 1/2 |
c |
Whipping Cream |
|
|
Salt and Pepper |
INSTRUCTIONS
(The Frog & Peach, 2 Gloucester St., Toronto)
1) Melt butter in medium-sized saucepan. Add carrot (about 6 cups), onion,
bay leaf and ginger. Cook 3 minutes.
2) Pour in chicken stock and water, bring to a boil. Simmer 15 minutes on
low heat or until carrots are tender.
3) Tranfer to blender or food processor and blend until smooth. Return
soup to saucepan, heat through then stir in cream. Season with salt and
pepper.
4) Serve in heated bowls.
Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: The half has never been told”