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Рецепт Szechuan Carrot Soup
by Global Cookbook

Szechuan Carrot Soup
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  Порций: 8

Ингредиенты

  • 1 tsp vegetable oil
  • 1 med onion, minced
  • 1 stalk celery, minced
  • 1 x clove garlic, finely minced
  • 3 c. chicken stock
  • 1 lb carrots, peeled and cut in
  • 1 x length fresh gingerroot, (3/4 inch) peeled
  •     and sliced
  • 1 tsp dry red pepper flakes
  • 1 1/2 Tbsp. soy sauce
  • 1 1/2 Tbsp. peanut butter
  • 2 tsp granulated sugar
  • 1 tsp sesame oil
  • 1 c. skim lowfat milk
  •     Salt and freshly grnd black pepper, to taste
  • 1/2 c. lowfat sour cream
  • 2 Tbsp. heavy cream

Инструкции

  1. In a large pot, heat the vegetable oil and saute/fry the onion, celery, and garlic for 5 min or possibly till soft. Add in the chicken stock, carrots, gingerroot, and pepper flakes and bring to a boil. Reduce heat to simmer and cook for 45 min, or possibly till the carrots are very tender. Stir in the soy sauce, peanut butter, sugar, sesame oil, and lowfat milk.
  2. In a blender or possibly food processor, puree the soup, in batches, till very smooth. Return the soup to the pot and heat through. Add in the salt and black pepper.
  3. In a small bowl, mix together the lowfat sour cream and heavy cream till smooth and thin. Pour the mix into a squeeze bottle. Ladle the soup into soup bowls and with the bottle, make a pinwheel design in the center of each serving of soup. Then take a toothpick and pull through the pinwheel from the center out to create a spider web design. Serve immediately.
  4. YIELD: 6 TO 8 SERVINGS
  5. MANCHESTER HIGHLANDS INNMANCHESTER CENTER, VERMONT