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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A small cup of this soup makes a beautiful starter while a large bowl with a home-made roll is a good lunch dish. The ginger acts as a digestive it is well tolerated by those with digestive upsets. Ingredients:
3/4 cup minced onion |
1/4 cup minced ginger |
1/4 cup clarified butter |
6 cups chicken stock, tinned or homemade |
1 1/2 lbs carrots, sliced |
1 teaspoon sugar |
1 1/2 cups light cream |
3 tablespoons unsalted butter |
1/4 cup all-purpose flour |
1/2 teaspoon grated orange rind |
Directions:
1. In a sauce pan cook the onion and the gingeroot in the clarified butter over moderate heat until the onion is softened.
2. Add the stock, carrots, and the sugar, bring the liquid to a boil, and simmer the mixture, covered, for 35 minutes, or until the carrots are tender.
3. In a blender or in thefood processor fitted with a steel blade, puree the mixture in batches.
4. Force through a fine sieve and stir in the cream and heat the mixture over low heat stirring occasionally for 4 minutes.
5. In a larger saucepan melt the unsalted butter over moderate heat.
6. Add the flour, and cook, stirring for 4 minutes or until the mixture is foamy.
7. Stir the carrot mixture into the roux with the orange zest and salt and pepper to taste.
8. Simmer for at least 5 minutes but do not boil.
9. Garnish with chopped parsley and very thin slices of carrot.
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