| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Carrot, Soups |
10 |
Servings |
INGREDIENTS
| 1/4 |
c |
Plus 2 tb, unsalted butter |
| 2 |
lb |
Carrots, peeled thinly |
|
|
sliced |
| 2 |
|
Onions, chopped |
| 1 |
T |
Minced peeled fresh ginger |
| 2 |
t |
Grated orange peel |
| 1/2 |
t |
Ground coriander |
| 5 |
c |
Chicken stock or canned |
|
|
broth |
| 1 |
c |
Half and half, light |
|
|
cream [Subs. Skim Milk] |
| 1/2 |
c |
Minced fresh parsley |
INSTRUCTIONS
Melt butter in heavy large saucepan over medium heat. Add carrots and
onions. Cover saucepan and cook until vegetables begin to soften,
stirring occasionally, about 15 minutes. Mix in ginger, orange peel
and coriander. Add 2 cups stock. Reduce heat to medium-low. Cover pan
and simmer soup until carrots are very tender, about 30 minutes. Puree
soup in batches in processor or blender. Add remaining 3 cups stock
and half and half to soup*Season with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate.) Cook over medium heat
until warm. Ladle into bowls. Sprinkle with parsley and serve. Source:
Bon Appetit, Nov/91 Posted by Linda Davis Substitute skim milk &
cornstarch to thicken. Converted by MMCONV vers. 1.50 From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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