GINGER CARROT
SOUP
Sauté
3 leeks, cleaned & sliced
2 Tbsp butter
Add
5 large carrots, sliced
1 Tbsp finely chopped ginger root
4 cups chicken stock
Simmer 20-30 minutes.
Stir in grated peel & juice of 1 orange.
Puree in batches
Before serving add
1 cup light cream or 1% evaporated milk
Salt & pepper to taste
Chives for garnish.
Ths recipe is from www.hortns.com
Use Nova Scotia fruit
and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or
a
previous Recipe of the Week, look under individual vegetables in the
"What
We Grow" section of the Consumer Page. BACK
TO CONSUMER PAGE