Ingredients
- 2 Tbsp butter
- 1 lb carrots, peeled and sliced
- 2 leeks, washed and trimmed
- 1 tsp grated fresh ginger
- 22 cloves garlic, minced
- 1 tsp curry powder or 2 tsp curry paste
- 4 cup chicken stock
- 1/4 cup whipping cream
- salt and freshly ground pepper
- 1/4 cup grated carrot
Directions
Heat butter over medium heat in pot. Stir in carrots, leeks, ginger,
garlic and curry powder. Saute for about 5 minutes or until leeks
soften slightly. Pour in chicken stock, bring to a boil, lower
heat and simmer, covered, 20 to 25 minutes or until vegetables are
tender. Puree in a blender or food processor. Return to heat,
add whipping cream, salt and pepper and simmer for 5 minutes.
Garnish with grated carrot. Serves 4 to 6.
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Submitted 6/13/05.
Source: http://recipes.alastra.com/
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Carrot Bisque