Cream of Carrot Soup with Fresh Ginger
Lisa
From Bob Blumer’s “Surreal Gourmet” cookbook; this might be the only recipe we tried from that cookbook, but it is a good one!
ingredients
- 7 c chicken or vegetable stock
- 4 tbsp butter
- 2 lb fresh carrots, peeled
- 3 leeks, sliced in half lengthwise and thoroughly cleaned
- 1 yam, peeled
- 4 stalks celery
- 1 3-in piece of fresh ginger, peeled and grated
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground nutmeg
- 1/2 pint half and half or heavy cream (optional)
directions
- 1
In a large pot, bring stock to a boil.
- 2
Chop all vegetables into small (approximately 1/2 in) cubes.
- 3
In a sauté pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg for approximately 15 min, or until vegetables are browned. Add remaining butter as needed.
- 4
Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 min.
- 5
Let cool to room temperature and then puree in a blender (or puree immediately with an immersion wand blender). Soup should be thick and smooth. Cooled soup can be stored in the refrigerator.
- 6
Add salt and pepper.
- 7
To serve, add approximately 1 tbsp of cream per serving and reheat if necessary. Do not let boil.
- 8
Serve in warmed bowls with a warm loaf of multi-grain bread.
Source: salon.com
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