To allow our staff to spend holidays with friends and family,

Tarbell's takes off seven days a year:

New Year's Day

Memorial Day

Independence Day

Labor Day

Thanksgiving

Christmas

And Super Bowl Sunday for our Annual Staff Appreciation Party!

Carrot Ginger Soup

2 lg white onions, finely chopped

10 lg carrots, peeled and grated

2 bay leaves

6 cloves garlic, cleaned and chopped

1 tsp fine black pepper

4 oz butter

2 cups of heavy cream

1 Tbl ginger, finely chopped

• Place butter in soup pot, then onions and bay leaves.

• Add grated carrots, and garlic on top.

• Place over low heat, stirring occasionally for the next 4-5 hours, gently stewing the carrots down until mushy (like oatmeal).

• Stir in pepper.  Add 6 qts of water and boil for 1 hour.  Stir occasionally, adding small amounts of water if necessary.

• In a small pot, place heavy cream and ginger.  Simmer on low until reduced by 1/3.  Strain cream.

• When soup is thick, remove from heat.  Mix with hand blender until smooth.

• Return to pot and whisk in cream.

• Season with salt and pepper.

©Tarbell’s 2003

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