Beth E. (NJ)
<font color=red>Disney obsessed<br><font color=blu
- Joined
- Sep 27, 1999
I had this soup at Boma's and it is amazing. I took it thinking it was something else, and then asked the chef what it was after I had it in my bowl. I'm generally not a big ginger fan, but combined with the carrot flavor it was my favorite soup.
GINGER CARROT SOUP
Yield: 8 servings
Ingredients:
1 pound Carrots, chunky cut
2 cups Water
2 cups Heavy Cream
1 cup Milk
2 ounces American Cheese, sliced or shredded
½ ounce Ground Ginger (fresh ONLY)
2 ounces Sugar, adjust as needed
Roux (2 ounces butter and 2 ounces flour)
Method:
To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside.
In pot cook carrots in water, sugar, and ginger. Let simmer until carrots are soft. Using a beurre mixer, puree until smooth.
Add heavy cream and roux. Cook until soup is hot and slightly thick.
Add American cheese and let simmer until cheese melts.
Adjust seasoning.
GINGER CARROT SOUP
Yield: 8 servings
Ingredients:
1 pound Carrots, chunky cut
2 cups Water
2 cups Heavy Cream
1 cup Milk
2 ounces American Cheese, sliced or shredded
½ ounce Ground Ginger (fresh ONLY)
2 ounces Sugar, adjust as needed
Roux (2 ounces butter and 2 ounces flour)
Method:
To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside.
In pot cook carrots in water, sugar, and ginger. Let simmer until carrots are soft. Using a beurre mixer, puree until smooth.
Add heavy cream and roux. Cook until soup is hot and slightly thick.
Add American cheese and let simmer until cheese melts.
Adjust seasoning.
