Ingredients
- 7 cups chicken, or vegetable stock
- 2 pounds fresh carrots, peeled
- 3 leeks, sliced in half lengthwise and thoroughly cleaned
- 1 yam, peeled
- 4 stalks celery
- 4 tablespoons butter
- 1 (3-inch) piece fresh ginger root, peeled and grated
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 pint heavy cream (optional)
Directions
In a large pot, bring stock to a boil.
While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
Add salt and pepper.
To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.
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By Tashagang
on November 13, 2012
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We loved this soup. Easy and inexpensive to make. I agree with the poster who recommended not to skimp on the ginger. I used a dollop of plain yogurt in each bowl rather than cream. It was so good we ate it again for breakfast the next morning.
By rmj21
on October 29, 2012
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This soup is very good but I would not do it on a regular basis. A lot of chopping that was really time consuming. Additionally, sautéing the vegetables had to be done in three batches in order to do a true sauté. I was even using a large 12" sauté pan. Used a submersible blender so I did not have to wait for the soup to cool. Worked like a charm.
By Franey Fan
Smallwood, NY
on September 17, 2012
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Made this at the last moment as the first course for a Rosh Hashonah dinner. It is easy and can probably be done with whatever is in the house. Don't stint on the ginger - it may look like a lot but it will provide plenty of mellow flavor, along with a subtle kick. Left out the cream at the end, as the soup had a perfect texture and consistency without it. Plenty of salt and pepper (more than indicated and we had rave reviews.
Read all 19 reviews