| 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
<hiller@smartlink.net> on Feb 04, 1997.
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