Recipe - Chilled Carrot Soup

2 Leeks, Chopped
2 Potatoes, Peeled And Diced
4 lg Carrots, Sliced
3 One half cup Chicken Or Vegetable Stock
Salt, To Taste
One half teaspoon Ginger Powder
4 tablespoon Lemon Juice
1 cup Half And Half
Thin Slices Of Lemon Or Mint
Leaves, For Garnish

1. place prepared vegetables in a soup pot, add stock and salt, and bring
the soup to a boil. Reduce the heat and simmer, covered, until the
vegetables are well cooked.

2. Add the ginger, lemon juice, and halfandhalf. Stir well.

3. Blend the soup in a blender or food processor and the chill the soup for
a few hours before serving. Serve the soup in glass bowls and garnish each
with a thin lemon slice or with fresh mint leaves.

Recipe by: Twelve Months of Monastery Soups p. 98 Posted to MCRecipe
Digest V1 #648 by Sue suechef@sover.net on Jun 24, 1997