| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh carrots, finely sliced |
| 1/2 |
c |
Chopped onions |
| 1 |
c |
Ginger liqueur (plus one tablespoon, reserved) |
| 3 |
|
Chicken bouillon cubes (well, that's what it SAYS) |
| 4 |
tb |
Butter |
| 2 |
c |
Milk |
| 2 |
tb |
Flour |
| 2 |
tb |
Sugar |
| 1/4 |
|
Quarter teaspoon ground ginger |
INSTRUCTIONS
from the company's own little cookbook
Simmer the carrots, onions, ginger liqueur, bouillon cubes and butter
together until the carrots are tender, then cool slightly. Puree in a
blender or processor, then blend in milk, flour, sugar and ground ginger.
Return to the pot and simmer until thickened, stirring occasionally.
Stir in the remaining one tablespoon liqueur and add more milk if you feel
the soup is too thick. Season with salt and pepper to taste. A few chives
sprinkled on won't hurt.
Posted to FOODWINE Digest 19 Dec 96
From: mouse <markin@PATRIOT.NET>
Date: Thu, 19 Dec 1996 16:31:43 -0800
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”