| 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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