Gingered Carrot And Apple Soup

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Carrots - peeled, sliced thin
2 lbs	908g / 32oz	Tart apples, such as Cortland, Winesap, (large)
		Arlet, Sunrise, Newtown, Pippin, or
		Granny Smith - peeled, cored,
		And thinly sliced
1		Yellow onion - thinly sliced (large)
1		Ginger root - (1/2" thick) - peeled, minced
4 cups	948ml	Water
1		Chicken broth - (16 oz)
1/2 cup	118ml	Whipping cream - (optional)
1 teaspoon	5ml	Salt - or to taste
1/2 teaspoon	2.5ml	Freshly-ground white pepper - or to taste
		Chervil leaves - (optional)

Recipe Instructions

Combine carrots, apples, onion, ginger and water in heavy, medium saucepan. Cover pan; heat to boil over high heat. Reduce heat to medium. Cook, covered, stirring occasionally, until very tender, about 30 minutes.

Puree soup with immersion blender and stir in broth. Or, puree in batches in blender, gradually adding broth while motor is running. Transfer puree to saucepan. Stir in cream, if using; add salt and pepper. Taste; adjust seasoning.

Heat soup until very hot but not boiling. Ladle soup into bowls; garnish with chervil sprigs, if desired.

This recipe yields 10 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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