Yummy Carrot-Ginger Cream Soup

"This rich and creamy soup is served at Victoria & Albert's, the Walt Disney World resort's only five diamond restaurant. This can also be vegetarian by replacing the chicken stock with carrot juice."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 10mins
Ingredients:
12
Yields:
2 quarts
Serves:
10
Advertisement

ingredients

Advertisement

directions

  • Heat the butter in a 4-quart pot over medium heat untill smoking. Add the garlic, basil, bay leaf, parsley, onions, carrots, and celery. Saute 5 to 10 minutes, until vegetables are tender.
  • Deglaze the pot with chicken stock. Add the ginger and bring to a boil. Add the heavy cream. Turn heat to low and simmer for 1 1/2 to 2 hours, stirring gently as soup thickens. Do not boil.
  • Remove the bay leaf. Pour soup into a blender and puree. Strain through a fine mesh strainer into a seperate container. Add salt and pepper to taste and serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I was born and raised in L.A and I love living by the beach. My home away from home is Disneyland and I'm there every chance I get. I really enjoy cooking but i'm even more passionate about baking.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes