Carrot Ginger Soup
From chummers 14 years agoIngredients
- 5 Tbls butter shopping list
- 6 large carrots large chop shopping list
- 2 large onions large chop shopping list
- 3 tbls ginger root, minced or grated shopping list
- salt shopping list
- black pepper shopping list
- 1/2 cup light cream shopping list
- 2 tbls corn oil shopping list
- 5 slices crust less Italian bread, 1/2 " thick cubes shopping list
- 3 tbls cilantro shopping list
How to make it
- Heat 2 tbls butter in soup kettle
- Add next three ingredients,
- cook over medium-low heat stirring occasionally
- 10 minutes or until veg. soften
- Add chicken stock
- Bring to boil
- Simmer to blend flavors about 40 minutes
- Season with salt and pepper
- Puree soup with immersion blender or in small batches with traditional equipment.
- Continue on simmer, add cream heat through about 3 minutes
- (cool and cover and refrige overnight if necessary)
- Create croutons with remaining butter melted in a medium skillet, saute bread until golden brown, about 4-10 minutes.
- Serve in warm bowls, sprinkle surface with croutons and cilantro
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