2 1/2 c butter
10 lb Carrots, peeled, thinly-sliced
10 lg Onions, chopped
11/2 cup Fresh ginger, minced
6 Tbl. Grated orange peel
1 Tbl. Ground coriander
2 gal. Chicken stock
1 c Half and half
1/2 c Minced fresh parsley
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Melt butter in heavy large saucepan over
medium heat. Add carrots and onions. Cover
saucepan and cook until vegetables begin
to soften, stirring occasionally, about 15
minutes. Mix in ginger, orange peel and coriander.
Add 1 gal.stock. Reduce heat to medium-low.
Cover pan and simmer soup until carrots are
very tender, about 30 minutes.
Puree soup in batches in processor or blender.
Add remaining stock and half and half to
soup. Season with salt and pepper.
Reheat over medium heat until warm. For service,
ladle into bowls. Garnish with parsley and
serve. |
