Carrot-Leek Soup
AmericanChickenEasy3 minBy Northstar
Ingredients
Servings
6
- 3 cup Defatted Chicken Stock, divided
- 1 cup Sliced Leeks, white part only
- 1 tsp Grated Fresh Ginger
- 6 Carrots thinly sliced, about 1 lb.
- Dash Cayenne Pepper
- Garnish with Minced Parsley
- 1. Heat
- 1 cup stock in large saucepan. Add leeks, ginger, and car-
Instructions
- 1
rot, and cook over medium heat until leeks are tender.
- 2
2. Cover, and simmer until carrots are tender.
- 3
3. Transfer the mixture into a blender and blend until pureed.
- 4
4. Return to sauce pan and add remaining stock and pepper. Bring
- 5
to a boil. Lower heat and simmer for 3 minutes. Garnish with parsley.
- 6
Makes 6 cups.
Tags
soupnative-american-health