Recipe - Cream Of Ginger Carrot Soup

2 cup Fresh carrots, finely cut or sliced up
One half cup Chopped onions
1 cup Ginger liqueur (plus one
tablespoon, reserved)
3 Chicken bouillon cubes
(well, that's what it SAYS)
4 tablespoon Butter
2 cup Milk
2 tablespoon Flour
2 tablespoon Sugar
One fourth Quarter teaspoon ground
ginger

from the company's own little cookbook

Simmer the carrots, onions, ginger liqueur, bouillon cubes and butter
together until the carrots are tender, then cool slightly. Puree in a
blender or processor, then blend in milk, flour, sugar and ground ginger.

Return to the pot and simmer until thickened, stirring occasionally.

Stir in the remaining one tablespoon liqueur and add more milk if you feel
the soup is too thick. Season with salt and pepper to taste. A few chives
sprinkled on won't hurt.
Posted to FOODWINE Digest 19 Dec 96

From: mouse markin@PATRIOT.NET

Date: Thu, 19 Dec 1996 16:31:43 0800