Recipe - Cream Of Carrot Soup W Fresh Ginger

Chicken or vegetable
bouillon for 7 cups of
stock
2 pound Fresh carrots; peeled
3 Leeks; cut or sliced up in half
lengthwise and thoroughly
cleaned
1 Yam; or sweet potato
4 Stalks celery
1 Threeinch piece fresh
ginger root, peeled and
grated
One fourth pound Unsalted butter
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Ground nutmeg
1 pt Heavy cream

In a large pot, bring 9 cups of chicken or vegetable stock to a boil.
Remove 1 cup and reserve. Chop all vegetables into small pieces. In a sautJ
pan, over medium high heat, melt half of the butter. saute vegetables with
ginger and nutmeg for approximately 15 minutes, until vegetables are all
browned. Add remaining butter as needed. Add sauteed vegetables to stock,
reduce heat, cover with a lid, and simmer for 30 minutes. Let cool to room
temperature and then puree in a blender. Soup should be thick and smooth.
After blending two thirds of the stock and vegetables, check the
consistency of the blended soup. If it is too thin, drain off a cup of the
remaining stock. If it is too thick, add the reserved cup of stock back
into the pot. Continue to blend the remaining vegetables and stock. Add
salt and pepper. To serve, add approximately 2 tablespoons of cream per
serving and reheat. Do not let it boil. Serve in warm bowls. Yield: 6 to 8
servings CHEF DU JOUR BOB BLUMER SHOW #DJ 9283
Posted to MCRecipe Digest V1 #815 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997