GINGER CARROT SOUP by CHEF DAN:
Serves30-40
INGREDIENTS:
1/4- cup olive oil
14 onions, chopped
20 carrots, chopped
22 cups chicken broth
1 cup fresh ginger, minced
3 tablespoons cinnamon
2 quarts orange juice
1 quart half & half
Chives for garnish.
DIRECTIONS:
1. In a soup pot over medium-high heat sauté onion until soft, about 5-6 minutes.
2. Add carrots, broth ginger, and cinnamon.
3. Simmer until carrots are thoroughly cooked, 30 40 minutes.
4. With an immersion blender, process till smooth.
5. Stir in juice and half & half.
6. Garnish with snippets of chives.
ENJOY DAN: hallelujah
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