| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Soups, Jaw, Vegetables |
1 |
Servings |
INGREDIENTS
| 7 1/4 |
c |
Chicken stock |
| 1 |
c |
Leeks, white part only, |
|
|
Sliced |
| 1 |
|
1" piece ginger, grated |
| 3 |
|
Cloves garlic, minced |
| 1 |
c |
White wine |
| 1 1/2 |
lb |
Carrots, peeled and cut into |
|
|
1 inch pieces |
| 2 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Curry powder |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In a large pot, heat 1/4 cup chicken stock. Add leeks, ginger and garlic;
cook until tender. Add remaining stock, wine and carrots. Bring to a boil,
reduce heat and simmer uncovered until carrots are tender, about 40
minutes. Puree batches in blender. Season with lemon juice, curry, salt and
pepper. Serve hot or cold.
Posted to MM-Recipes Digest V3 #295
Date: Sun, 27 Oct 1996 16:12:08 -0600
From: jessann doe <jessann@texas.net>
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