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Clavereck Carrot And Ginger Soup
4 servings
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Clavereck Carrot And Ginger Soup Ingredients
50 g Unsalted
butter
; (2oz)
;
grate
d
500 g
Carrot
s; sliced thinly (1lb)
900 ml Vegetable
stock
; (1 1/2
1 lg
Onion
; chopped
Salt
2 lg
Potato
es; diced coarsely
1 284 millilit single
cream
;
10 Cm; (4-inch) piece of
; pints)
; fresh
ginger
,
Instructions for Clavereck Carrot And Ginger Soup
Melt half the butter in a saucepan over a low heat. Add the carrots, stir, cover and cook for about 15 minutes until soft, stirring occasionally. Meanwhile, melt the remaining butter in a large saucepan over a low heat. Add the onion and fry for about 5 minutes, until soft, stirring occasionally. Add the carrots, with the pan juices, to the onions with the potatoes, ginger and stock. Bring to the boil, reduce the heat, cover and simmer for 20-25 minutes. Season the soup with salt and, if the soup is too thick, add a little extra stock or water. Stir the cream into the hot soup and serve. As the ginger creates a tangy, peppery flavour, there is no need to add pepper to the soup. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Main Ingredient:
Soup
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Butter
Carrot
Cream
Ginger
Onion
Potato
Salt
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