Ingredients
7 cups of chicken, or vegetable, stock*
4 tablespoons butter
2 lbs. fresh carrots, peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1 yam, peeled
4 stalks of celery
1 three-inch piece of fresh ginger root, peeled and grated
1 Tablespoon salt
1 teaspoon black pepper
1 teaspoon freshly ground nutmeg
1/2 pint of heavy cream (optional)
1. In a large pot, bring
stock to a boil.
2. Chop all vegetables into small pieces (approximately 1/2 inch cubes).
3. In a sauté pan, over med-high heat, melt half of the butter. Sauté
vegetables with ginger and nutmeg for approximately 15 minutes, or until
vegetables are browned. Add remaining butter as needed.
4. Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer
for 30 minutes.
5. Let cool to room temperature and then puree in a blender. Soup should be
thick and smooth.
6. Add salt and pepper.
7. To serve, add approximately 1 tablespoon of cream per serving and re-heat. Do
not let boil.
8. Serve in warmed bowls.
From: Mat Whoolery
