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Ginger Carrot Soup

the.instructor's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Onions 3⁄4 Pound, peeled and chopped (2 Whole)
  Defatted chicken broth 6 Cup (96 tbs) (Fat Skimmed)
  Carrots 2 Pound, peeled and sliced
  Grated fresh ginger 2 Tablespoon
  Whipping cream 1 Cup (16 tbs)
  Cognac 1⁄2 Cup (8 tbs)
  White pepper To Taste
  Sour cream 2 Tablespoon (Adjust Quantity As Needed)
  Parsley sprigs 2
Directions

1. In a 5- to 6-quart pan over medium-high heat, stir butter and onions often until onions are limp, about 3 minutes. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced, 15 to 20 minutes.
2. In a blender, whirl mixture a portion at a time until smooth. Return to pan and add cream. Stir over high heat until hot. Mix in cognac. For a smoother flavor, bring soup to a boil. Add salt and pepper to taste.
3. Ladle into bowls. Garnish with dollops of sour cream and parsley sprigs.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Ginger
Cook Time: 
2 Minutes

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