Cream of carrot & ginger soup

9 cups

Ingredients

Quantity Ingredient
4 tablespoons Butter
2 pounds Carrots, peeled and chopped
2 xes Medium Onions, diced
2 cups Chicken Stock
4 cups Water
1 x Bay Leaf
1½ tablespoon Fresh Ginger Roots
½ cup Whipping Cream
Salt and Pepper

Directions

(The Frog & Peach, 2 Gloucester St., Toronto) 1) Melt butter in medium-sized saucepan. Add carrot (about 6 cups), onion,

bay leaf and ginger. Cook 3 minutes.

2) Pour in chicken stock and water, bring to a boil. Simmer 15 minutes on

low heat or until carrots are tender.

3) Tranfer to blender or food processor and blend until smooth. Return soup to saucepan, heat through then stir in cream. Season with salt and

pepper.

4) Serve in heated bowls.

Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

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