Well it's cold, so I call it soup season. This one is another yummy, warmign soup for a cold winter (or fall, or spring or maybe even summer) day.
The Goods:
2 tablespoons butter
1 onion, finely diced
1 stalk celery, sliced
1 medium potato, diced
1 1/2 lbs carrots, diced
2 teaspoon freshly diced giner (if needed this can be substituted with grated ginger out of a glass)
1 1/2 liter (~50 oz) chicken broth or stock
7 tablespoons heavy cream
salt, pepper, nutmeg to taste
The Works:
Melt the butter in your soup pot and roast the onion and celery for about 10 min. Add the potato, carrot, ginger and broth. Bring to a boil while stirring, then reduce heat and let simmer for 30 to 40 min, stirring occasionaly to make sure nothing gets stuck to the bottom. Use a stick blender to purree (or blend in your blender in batches), add the cream, mixing it thouroughly, season to taste and enjoy.
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