This is one of those soups that can be served hot or cold, or room temp. It is a very nice beginner course. Or a main meal soup with a light and simply dressed salad.
3# carrots, sliced (about 8 cups)
2 ribs of celery, chopped (2 cups)
3 cups chopped onions
2 medium potatoes, peeled and cut into chunks
12 cups chicken stock, in the box or home-made
6 sprigs parsley
1 1/2 tsp. grated orange peel (grate orange part only)
6 tbl. butter
1/8 tsp. nutmeg (more if desired after tasting)
1/4 tsp. white pepper
1 tsp. brown sugar
1/4 tsp. ground ginger
1 tsp. marjoram
1 cup fresh grated carrot
3 cups heavy cream
salt to taste (after finished cooking)
Garnishes:
minced fresh parsley
sour cream mixed with a bit of nutmeg or paprika
mango salsa
PROCEDURE
1. Cook onions and celery in butter until softened in pot for 10-15 minutes on medium-high, covered.
2. Add all other ingredients except the cream, and the grated carrots, cover, and bring to boil. Reduce heat to medium-low and cook until carrots and potatoes are very soft, about 40 minutes.
3. Puree all of these ingredients.
4. Add cream and grated carrots, bring back just under boil. It should coat the back of your spoon. This soup should be very smooth and creamy.
5. Sprinkle with parsley and a dollop of sour cream or try it with the sour cream topped with a spoonful of mango salsa. Wonderful!
David Van-Buskirk AT Cafe Luna
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