Clavcrack Carrot Soup
|Unsalted butter||4 Tablespoon|
|Carrots||1 Pound, peeled and thinly sliced|
|Onion||1 Large, peeled and chopped|
|Potatoes||2 Large, peeled and coarsely diced|
|Fresh ginger root||2 Inch, peeled and grated|
|Chicken stock||3 3⁄4 Cup (60 tbs)|
|Light cream||1 1⁄4 Cup (20 tbs)|
Melt half the butter in a small pan over low heat, add the carrots, stir, cover, and cook until they soften, stirring occasionally.
Meanwhile, melt the rest of the butter in a large saucepan over low heat, add the onion, and cook until it is soft, stirring occasionally.
Remove the pan from the heat.
Add the carrots with the pan juices to the onions with the potatoes, ginger, and chicken stock.
Bring the mixture to a boil, reduce the heat, and simmer for 30 minutes.
Add salt to taste.
If the soup is too thick, add a little water or stock.
Stir the cream into the hot soup and serve.