Total Time
2hrs 10mins
Prep 40 mins
Cook 1 hr 30 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.