AidelK04/15/11




This elegant soup is delicious served hot or cold. Use fresh ginger--powdered just isn't the same! A microplane is handy for the ginger or it can be chopped with a sharp knife. This recipe works all year, but it's a refreshing change for Pesach.






  • SERVING/YIELD
    6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Unknown


  • RECIPE
    #19097

























INGREDIENTS













  • 3 Tbsp olive oil










  • 1 large onion, chopped










  • ΒΌ cup finely chopped gingerroot










  • 3 cloves garlic, minced










  • 7 cup chicken or vegetable stock










  • 1 cup dry white wine










  • 1.5 lb carrots, peeled and sliced










  • 2 Tbsp lemon juice










  • 1 pinch black pepper










  • 0 salt to taste










  1. Heat the oil in a stockpot over medium heat. Add onion, ginger, and garlic, and saute for about 15 minutes. Add the stock, wine, and carrots. Heat to boiling. Reduce heat to a simmer and cook uncovered until the carrots are very tender, about 45 minutes.



  2. Puree the soup with a blender. Be very careful if the soup is hot! Season with lemon juice, pepper, and salt.



  3. This soup looks very nice garnished with something green such as a sprig of parsley.















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