Recipe - Gingered Pureed Carrots

1 pound Carrots; peeled and chopped
1 small Potato (4 oz.); peeled and
cut into 1 inch pieces
One half teaspoon Salt
1/8 teaspoon Freshly ground pepper
One fourth cup Chicken broth or water
One fourth cup Heavy or whipping cream
One fourth teaspoon Freshly grated ginger

Bring 2 quarts water to boil in saucepot. Add carrots, potatoes and 1/2
teaspoon salt; cook until tender, 20 minutes. Drain. In food processor,
combine cooked veg etables, broth, cream, ginger and 1/8 tea spoon
pepper; process until smooth. (Can be mode ahead. Cover and refrigerate up
to 24 hours. To reheat, transfer to shallow microwaveproof casserole, cover
with wax paper and microwave on High 4 minutes.) Season to taste. Makes
2One half cups.
Posted to recipeludigest by "Lynn Ratcliffe" mcgrew@ntr.net on Mar 28,
1998