SERVES 6
INGREDIENTS
1 oz (30g) butter or margarine
1 onion, chopped
1 celery sick, chopped
1 medium-sized potato, chopped
11\2 lb (700g) carrots, chopped
2tsp grated fresh root ginger
2pt (1.25 litres) chicken stock
3 floz (85ml) whipping cream
1\4 teaspoon grated nutmeg
salt and pepper
STEPS :
STEP 1 : Combine the butter or margarine, onion and celery and cook until softened, about 5 minutes.
STEP 2 : Stir in the potato, carrots, ginger and stock. Bring to the boil. Reduce the heat to low, cover the pan and simmer 20 minutes.
STEP 3 : Pour the soup into a food processor or blender and process until smooth. Alternatively, use a vegetable mill to puree the soup. Return the soup to the pan. Stir in the cream and nutmeg and add salt and pepper to taste. Reheat gently for serving.
INGREDIENTS
1 oz (30g) butter or margarine
1 onion, chopped
1 celery sick, chopped
1 medium-sized potato, chopped
11\2 lb (700g) carrots, chopped
2tsp grated fresh root ginger
2pt (1.25 litres) chicken stock
3 floz (85ml) whipping cream
1\4 teaspoon grated nutmeg
salt and pepper
STEPS :
STEP 1 : Combine the butter or margarine, onion and celery and cook until softened, about 5 minutes.
STEP 2 : Stir in the potato, carrots, ginger and stock. Bring to the boil. Reduce the heat to low, cover the pan and simmer 20 minutes.
STEP 3 : Pour the soup into a food processor or blender and process until smooth. Alternatively, use a vegetable mill to puree the soup. Return the soup to the pan. Stir in the cream and nutmeg and add salt and pepper to taste. Reheat gently for serving.
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