Email to Stella      

Soup: Carrot-Ginger Soup

Source of Recipe

Chef Alfredo Enriquez of Sodexho Marriott Services at the Cedars-Sinai Hospital Cafeteria


List of Ingredients

6 1/2 tablespoons butter
2 pounds carrots, diced
1/3 cup diced celery
1/3 cup diced onion
12 cups chicken stock
2 1/2 cups whipping cream
1/2 cup orange juice
2 tablespoons chopped pickled ginger
1 tablespoon flour
1 tablespoon light brown sugar
Salt, to taste
Freshly-ground white pepper, to taste



Recipe

Melt 5 1/2 tablespoons of butter in a medium soup pot. Add the carrots, celery and onion and saute over medium heat until they are transparent, 10 minutes. Add the stock and bring to a boil. Simmer until the carrots are tender, 20 minutes.

Strain the vegetables and transfer them to a food processor. Puree and return to the saucepan. Add the cream, orange juice and ginger. Simmer 10 minutes.

Melt the remaining tablespoon of butter in a small saucepan. Add the flour and cook, stirring, until smooth. Add this to the soup mixture and cook, continuing to stir, until the liquid thickens slightly, about 3 to 4 minutes. Reduce the heat and add the sugar and salt and pepper to taste.

YIELD: 12 Servings