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Рецепт Moosewood Carrot Soup

by DCMH

Ингредиенты

9 lbs carrots, scrubbed and diced 1 lb 6 oz potatoes, scrubbed and diced 1 gal 1 qt water 10 pkg salt-free chicken bouillon 2 pkgs Butter buds powder 1 cup water 2 lbs onions, chopped 2 1/2 Tbsp garlic, minced

9 oz almonds, chopped 2 1/2 qts buttermilk 1 1/3 cups half and half 1/3 cup salt-reduced soy sauce 3 Tbsp fresh ginger root, grated 1/2 tsp mace 2 large apples, chopped 1 cup dry sherry

Инструкции

1. Into a large pot, put carrots, potatoes, water, and bouillon. Bring to a boil, lower heat, and simmer covered for 15 minutes or until vegetables are tender.
2. In a small, heavy pot, reconstitue Butter Buds in water. Turn heat to low-medium. Add onions and garlic and simmer 10 minutes.
3. In a 300 degree oven, toast almonds until golden (10 minutes). In a blender or food processor, puree first two mixtures with almonds until very smooth.
4. Return this to the pot with buttermilk, half-and-half, sherry, soy sauce, ginger root, and mace. Heat over low heat until hot.
5. Garnish with chopped apple.

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