Cream of carrot and 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
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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