Yummy Carrot-ginger Cream Soup

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 tablespoons butter
• 1 tablespoon minced garlic
• 1 pinch dried basil, crumbled
• 1 bay leaf
• 1/2 cup chopped parsley
• 1 cup diced onion
• 10 carrots, diced
• 1/4 cup diced celery
• 3 cups chicken stock
• 1/4 cup sliced ginger (to taste) or 1/4 cup sushi pickled ginger (to taste)
• 2 quarts heavy cream
• salt & freshly ground black pepper, to taste

Recipe

• 1 heat the butter in a 4-quart pot over medium heat untill smoking. add the garlic, basil, bay leaf, parsley, onions, carrots, and celery. saute 5 to 10 minutes, until vegetables are tender.
• 2 deglaze the pot with chicken stock. add the ginger and bring to a boil. add the heavy cream. turn heat to low and simmer for 1 1/2 to 2 hours, stirring gently as soup thickens. do not boil.
• 3 remove the bay leaf. pour soup into a blender and puree. strain through a fine mesh strainer into a seperate container. add salt and pepper to taste and serve.