Yummy Carrot-Ginger Cream Soup |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 8 |
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This rich and creamy soup is served at Victoria & Albert's, the Walt Disney World resort's only five diamond restaurant. This can also be vegetarian by replacing the chicken stock with carrot juice. Ingredients:
2 tablespoons butter |
1 tablespoon minced garlic |
1 pinch dried basil, crumbled |
1 bay leaf |
1/2 cup chopped parsley |
1 cup diced onion |
10 carrots, diced |
1/4 cup diced celery |
3 cups chicken stock |
1/4 cup sliced ginger (to taste) or 1/4 cup sushi pickled ginger (to taste) |
2 quarts heavy cream |
salt & freshly ground black pepper, to taste |
Directions:
1. Heat the butter in a 4-quart pot over medium heat untill smoking. Add the garlic, basil, bay leaf, parsley, onions, carrots, and celery. Saute 5 to 10 minutes, until vegetables are tender.
2. Deglaze the pot with chicken stock. Add the ginger and bring to a boil. Add the heavy cream. Turn heat to low and simmer for 1 1/2 to 2 hours, stirring gently as soup thickens. Do not boil.
3. Remove the bay leaf. Pour soup into a blender and puree. Strain through a fine mesh strainer into a seperate container. Add salt and pepper to taste and serve.
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