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CARROT-LEEK SOUP
3
1
1
6
cups
cup
tsp
Defatted Chicken Stock (divided)
Sliced Leeks (white part only)
Grated Fresh Ginger
Carrots (about 1 lb.) thinly sliced
Dash Cayenne Pepper
Garnish with Minced Parsley
1.
Heat 1 cup stock in large saucepan. Add leeks, ginger,
rot, and cook over medium heat until leeks are tender.
and car-
2.
3.
4.
Cover, and simmer until carrots are tender.
Transfer the mixture into a blender and blend until
pureed.
Return to sauce pan and add remaining stock and
pepper. Bring
to a boil. Lower heat and simmer for 3 minutes. Garnish with parsley.
Makes 6 cups.
1
13
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