*  Exported from  MasterCook  *
 
                           *GINGER-CARROT BISQUE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Plus 2 tb, unsalted butter
    2       lb           Carrots, peeled, thinly
                         -sliced
    2       lg           Onions, chopped
    1       tb           Minced peeled fresh ginger
    2       ts           Grated orange peel
      1/2   ts           Ground coriander
    5       c            Chicken stock or canned
                         -broth
    1       c            Half and half (light
                         -cream) [Subs. Skim Milk]
      1/2   c            Minced fresh parsley
 
   Melt butter in heavy large saucepan over medium heat.
   Add carrots and onions. Cover saucepan and cook until
   vegetables begin to soften, stirring occasionally,
   about 15 minutes. Mix in ginger, orange peel and
   coriander. Add 2 cups stock. Reduce heat to
   medium-low. Cover pan and simmer soup until carrots
   are very tender, about 30 minutes. Puree soup in
   batches in processor or blender. Add remaining 3 cups
   stock and half and half to soup*Season with salt and
   pepper. (Can be prepared 1 day ahead. Cover and
   refrigerate.) Cook over medium heat until warm. Ladle
   into bowls. Sprinkle with parsley and serve. Source:
   Bon Appetit, Nov/91 Posted by Linda Davis
   
   * Substitute skim milk & cornstarch to thicken.
   
   Converted by MMCONV vers. 1.50
  
 
 
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