from the companys own little cookbook Simmer the carrots, onions, ginger liqueur, bouillon cubes and butter together until the carrots are tender, then cool slightly. Puree in a blender or processor, then blend in milk, flour, sugar and ground ginger. Return to the pot and simmer until thickened, stirring occasionally. Stir in the remaining one tablespoon liqueur and add more milk if you feel the soup is too thick. Season with salt and pepper to taste. A few chives sprinkled on wont hurt. Posted to FOODWINE Digest 19 Dec 96 From: mouse Date: Thu, 19 Dec 1996 16:31:43 -0800