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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
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Place butter in soup
pot, then onions and bay leaves.
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Add grated carrots,
and garlic on top.
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Place over low heat,
stirring occasionally for the next 4-5 hours, gently stewing the carrots down
until mushy (like oatmeal).
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Stir in pepper. Add
6 qts of water and boil for 1 hour. Stir occasionally, adding small amounts
of water if necessary.
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In a small pot,
place heavy cream and ginger. Simmer on low until reduced by 1/3. Strain
cream.
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When soup is thick,
remove from heat. Mix with hand blender until smooth.
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Return to pot and
whisk in cream.
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Season with salt and
pepper.
©Tarbell’s 2003
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