| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| Chicken or vegetable bouillon for 7 cups of stock | ||
| 2 | lb | Fresh carrots; peeled |
| 3 | Leeks; sliced in half lengthwise and thoroughly cleaned | |
| 1 | Yam; or sweet potato | |
| 4 | Stalks celery | |
| 1 | Three-inch piece fresh ginger root, peeled and grated | |
| 1/4 | lb | Unsalted butter |
| 1 | ts | Salt |
| 1 | ts | Black pepper |
| 1 | ts | Ground nutmeg |
| 1 | pt | Heavy cream |
INSTRUCTIONS
In a large pot, bring 9 cups of chicken or vegetable stock to a boil. Remove 1 cup and reserve. Chop all vegetables into small pieces. In a sautJ pan, over medium high heat, melt half of the butter. saute vegetables with ginger and nutmeg for approximately 15 minutes, until vegetables are all browned. Add remaining butter as needed. Add sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. After blending two thirds of the stock and vegetables, check the consistency of the blended soup. If it is too thin, drain off a cup of the remaining stock. If it is too thick, add the reserved cup of stock back into the pot. Continue to blend the remaining vegetables and stock. Add salt and pepper. To serve, add approximately 2 tablespoons of cream per serving and reheat. Do not let it boil. Serve in warm bowls. Yield: 6 to 8 servings CHEF DU JOUR BOB BLUMER SHOW #DJ 9283 Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
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