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
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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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* 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
Billy