| 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 | T | Honey |
| 1 | t | Curry powder |
| 1 | pn | Cinnamon |
| 2 | Cloves garlic | |
| 2 | T | 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 | T | 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.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
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Calories: 733
Calories From Fat: 271
Total Fat: 30.8g
Cholesterol: 0mg
Sodium: 557mg
Potassium: 2977.9mg
Carbohydrates: 114.9g
Fiber: 25g
Sugar: 59.2g
Protein: 10.6g