Gingered Carrot Soup
#7
  Re: (...)
I made this today and it was WONDERFUL! It wasn't like the Creamed Carrot Soup I had in the hospital, but it was really good. Paul wasn't impressed since he only likes carrots when they're cooked in a Pot Roast. The only thing wrong with it was there was so little of it. I'd make at least a double batch next time.


* Exported from MasterCook *

Gingered Carrot Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : A List Soups-Stocks-Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE SOUP
2 tablespoons unsalted butter
1 cup leeks -- sliced and rinsed
1 tablespoon ginger -- minced
1 teaspoon garlic -- minced
1 pound carrots, peeled -- thinly sliced
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/2 cup dry white wine
3 cups chicken broth
1 tablespoon fresh lemon juice
FOR THE TANGY CREAM
1/2 cup heavy cream
1/2 cup sour cream
salt -- to taste

Saute leeks in butter in a large pot over medium-high heat about 3 minutes, or until soft. Add ginger and garlic, and cook 1 minute.

Stir in carrots, sugar, salt, and cayenne; saute 1 minute.

Deglaze with wine and reduce until nearly evaporated, then stir in the broth and bring soup to a boil. Reduce heat and simmer 5 minutes, or until carrots are soft. Puree with a hand blender.

Finish soup with lemon juice.

Whip cream to soft peeks in a bowl, then fold in the sour cream and salt. Dollop onto servings of soup.

Source:
"CAH Splendid Soups & Spectacular Sides"
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Don't wait too long to tell someone you love them.

Billy
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#8
  Re: Gingered Carrot Soup by bjcotton (I made this today an...)
hmmm, doesn't sound good to me at all, but I'm not a carrot fan really. Maybe I should made for Roy Rogers tho.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#9
  Re: Re: Gingered Carrot Soup by cjs (hmmm, doesn't sound ...)
I've looked at this recipe a couple of times, but haven't made it yet. I think it sounds good.

Last night we made the easy broccoli cheese soup from this book. It was good and a good way to use up the leftover broccoli. I was wondering if we could freeze the cheese soup without having the cheese separate or get gloppy. I used the American cheese the recipe called for. Advice?
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#10
  Re: Re: Gingered Carrot Soup by HomeCulinarian (I've looked at this ...)
I don't really know. I do know that if you freeze cheeses it gets crumbly and cream cheese gets grainy unless it's used in another dish like Cheesecake.
Don't wait too long to tell someone you love them.

Billy
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#11
  Re: Gingered Carrot Soup by bjcotton (I made this today an...)
I thought this sounded familiar! Now I remember making this and yes, it was quite good. Thanks for bringing this up again.
Maryann

"Drink your tea slowly and reverently..."
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#12
  Re: Re: Gingered Carrot Soup by Mare749 (I thought this sound...)
The only change I made to the recipe was I used Chipotle Red Pepper grounds because I didn't have cayenne. It was either that or Hot Paprika.
Don't wait too long to tell someone you love them.

Billy
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