| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Gma1 | 1 | servings | |
INGREDIENTS
| 5 | c | Carrots; peeled and chopped |
| ; coarsely | ||
| 1 | c | Leek; white part only, |
| ; chopped coarsely or | ||
| 1 | c | Onion |
| 1 | c | Celery; chopped coarsely |
| 2 | oz | Fresh ginger |
| 1 | Stalk lemongrass | |
| 1 | tb | Honey |
| 1 | ts | Curry powder |
| 1 | pn | Cinnamon |
| 2 | Cloves garlic | |
| 2 | tb | Vegetable oil |
| 6 | c | Chicken stock or water |
| 1/2 | Lemon; juice of | |
| Salt and pepper to taste | ||
| 1/2 | c | Cr`eme fraiche |
| 1 | tb | Parsley; finely chopped |
| Salt and pepper to taste |
INSTRUCTIONS
In a medium pot, heat 2 tablespoon oil. Saut| leek, carrots, and celery until translucent. Add garlic, curry powder, cinnamon, and ginger and saut| for a few more minutes. Add stock or water. Bring to a boil. Add honey, lemongrass, salt, and pepper and simmer until vegetables are tender. Remove from heat and transfer soup to blender. Pure`e until smooth, straining through a large sieve if necessary. Add lemon juice and rectify seasoning with salt and pepper. Place soup in refrigerator and cover. Mix cr`eme fraiche with parsley, salt, and pepper. Pour soup into individual bowls and add a dollop of cr`eme fraiche mixture in center. For the diet conscious, omit cr`eme fraiche and sprinkle soup with chopped parsley. Serves 8. Note: Cold soups must be served very cold and hot soup should be served very hot. This soup can be served either way. Copyright 1994 by Wolfgang Puck. Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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