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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Excellent recipe from the Manchester Highlands Inn, Manchester, Vermont Ingredients:
1 medium onion, chopped |
1 celery rib, chopped |
1 garlic clove, minced |
1 teaspoon vegetable oil |
1 lb carrot, cut into 1-inch pieces |
3/4 inch fresh gingerroot, peeled and sliced thin |
1/8 teaspoon hot red pepper flakes |
3 cups chicken broth |
1 1/2 tablespoons soy sauce |
1 1/2 tablespoons creamy peanut butter |
1 teaspoon sugar |
1 teaspoon sesame oil |
1 cup milk |
2 tablespoons heavy cream |
1/4 cup sour cream, mixed with the cream |
Directions:
1. In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened.
2. Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes.
3. Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids).
4. Return soup to pan and heat over low heat until hot, being careful not to let boil.
5. Serve soup drizzled decoratively with sour cream mixture.
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