| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots; peeled and chopped |
| 1 |
sm |
Potato (4 oz.); peeled and cut into 1 inch pieces |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground pepper |
| 1/4 |
c |
Chicken broth or water |
| 1/4 |
c |
Heavy or whipping cream |
| 1/4 |
ts |
Freshly grated ginger |
INSTRUCTIONS
Bring 2 quarts water to boil in saucepot. Add carrots, potatoes and 1/2
teaspoon salt; cook until tender, 20 minutes. Drain. In food processor,
combine cooked veg- etables, broth, cream, ginger and 1/8 tea- spoon
pepper; process until smooth. (Can be mode ahead. Cover and refrigerate up
to 24 hours. To reheat, transfer to shallow microwaveproof casserole, cover
with wax paper and microwave on High 4 minutes.) Season to taste. Makes
21/2 cups.
Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28,
1998
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