Gingery Carrot Soup
3 tbsp butter
4 cups chopped carrots
2 cups thinly sliced leeks, white parts only
1½ cups diced potatoes
1 cup chopped onions
1 tbsp grated fresh gingerroot
1 tsp salt
Dash of hot pepper sauce
2½ cups chicken stock
2 cups light cream
2 tbsp (approx.) slivered candied ginger (optional)
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In a large heavy saucepan, melt butter over medium-low heat. Cook carrots, leeks, potatoes, onion and gingerroot, stirring until vegetables are softened, about 10 minutes. Add salt, hot pepper sauce and stock: bring to boil, reduce heat, cover and simmer for 20 minutes or until vegetables are tender enough to mash with fork. Purée in food mill, processor or blender until smooth.
( Can be made ahead, cooled and refrigerated in an airtight container for up to 2 days or frozen for up to 4 months. Let thaw before continuing.)
Heat until steaming: stir in cream. Taste and adjust seasoning. Garnish each serving with candied ginger (optional). Makes 8 servings.
Sandra Cherrit