| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | lb | Peeled carrots, cut into 1" chunks |
| 1 | lg | Onion, cut into 1" chunks |
| 8 | oz | Cashews (up to 12) |
| 2 | c | Chicken stock |
| 1 | c | Heavy cream |
| 2 | oz | Margarine |
| 1 | tb | Curry powder |
| 1 | ts | Cinnamon |
| 1 | ts | Chinese five spice |
INSTRUCTIONS
I went to a conference at USC, where they served KILLER soup. They knew we'd love it, so they passed out the recipe. Hope you like it! Sweat onion in margarine in a large stock pot until onion is translucent. Add carrots, spices, cashews, and enough stock to cover veggies. Simmer until carrots are squishable with a fork (there should be very little liquid left at this point). Pour into a blender and puree. Add cream to correct consistency. Return to pot, reheat, and correct flavor with spices, if necessary Posted to JEWISH-FOOD digest V97 #039 by Mimi & JB Hiller <[email protected]> on Feb 04, 1997.
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”