| Recipe Title: Cedars-Sinai Medical Center Carrot-Ginger Soup Contributed by: TwinLakesChef
Additional Credits for Recipe
| Cedars-Sinai Medical Center |
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
White pepper |
Preparation
* 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. |
Cooking Time & Temperature
See Preparation Above. About 40 minutes total cooking time.
| Number of Servings: 12 Servings Nutritional Analysis: Each serving: 349 calories; 1,716 mg sodium; 87 mg cholesterol; 27 grams fat; 14 grams carbohydrates; 13 grams protein; 2.44 grams fiber. Cookbook Category
Soup-Hot
Special Equipment Needed: Food Processor or Blender General Cooking/Prep Method
Boil
Saute
Simmer
Extra Features of Recipe
Difficulty Level-Quick & Easy
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