| Curried Carrot and Leek | Soups |
|
1/2 cup sweet butter
4 med. leeks,white part only,finely chopped 12 med carrots,peeled & sliced 2 tsp. curry powder+ 1 tsp.ground cumin 1/2 tsp. ground nutmeg 5 cups chicken stock |
2/3 cup fresh orange juice
2 cups heavy cream 1/2 tsp. salt white pepper GARLIC CROUTONS (see bread section) |
In a large saucepan, heat butter: add leeks and carrots:saute about 5 minutes, until leeks are soft but not brown.Stir in curry powder, cumin, and nutmeg.Add chicken stock and orange juice. Bring to a boil,reduce heat,cover and simmer for 25 to 30 minutes, or until vegetables are tender. Cool slightly, and in batches, puree in blender or processor.
Return to saucepan; stir in cream,salt and pepper to taste.
Serve hot or cold. Garnish with GARLIC CROUTONS.
This may be served hot or cold.
Makes 8 cups.