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Categories:
baby carrots onion stalks celery garlic chicken stock ginger cayenne pepper parsley salt pepper cream olive oil
Viewed: 89 - Published at: 5 years agoIngredients
- 2 lbs baby carrots, chopped
- 1 large onion, chopped
- 3 stalks celery, chopped
- 2 large garlic cloves, minced
- 2 quarts chicken stock
- 2 -3 tablespoons ginger, fresh, grated
- 1 pinch cayenne pepper
- 1 tablespoon parsley
- salt
- pepper
- 1 cup half-and-half cream (optional)
- 2 -3 tablespoons olive oil
Method
- Chop and prepare all vegetables and put into a bowl.
- Put garlic and ginger in a small, separate bowl.
- In large dutch oven heat olive oil until it shimmers.
- Add vegetables, season with salt and pepper, and cook until tender.
- Add garlic and ginger to vegetable mix and stir well until very fragrant without burning.
- Add chicken stock, cayenne, parsley, and salt and pepper to taste.
- Cook until all vegetables are very soft.
- With an immersion blender, puree soup and re-taste for seasoning.
- If desired add cream, half-n-half, milk, or otherwise.
- Heat to a simmer but do not boil if you creamed it.
- Enjoy.
