Chilled carrot soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Leeks, Chopped | |
| 2 | Potatoes, Peeled And Diced | |
| 4 | larges | Carrots, Sliced |
| 3½ | cup | Chicken Or Vegetable Stock |
| Salt, To Taste | ||
| ½ | teaspoon | Ginger Powder |
| 4 | tablespoons | Lemon Juice |
| 1 | cup | Half And Half |
| Thin Slices Of Lemon Or Mint Leaves, For Garnish | ||
Directions
1. place prepared vegetables in a soup pot, add stock and salt, and bring the soup to a boil. Reduce the heat and simmer, covered, until the vegetables are well cooked.
2. Add the ginger, lemon juice, and half-and-half. Stir well.
3. Blend the soup in a blender or food processor and the chill the soup for a few hours before serving. Serve the soup in glass bowls and garnish each with a thin lemon slice or with fresh mint leaves.
Recipe by: Twelve Months of Monastery Soups p. 98 Posted to MC-Recipe Digest V1 #648 by Sue <suechef@...> on Jun 24, 1997
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