1637 SHORT LINE DR. PARK CITY, UT 84060
PHONE: 435-649-8181
Carrot Apple Ginger Soup
- 1 ea. large yellow onion-rough chop
- 4 ea. green "Granny Smith" apples
- 5 ea. carrots - peeled and rough chop
- 1 ½ ea. large "knuckles" ginger - peeled and rough chop
- 1 ½ cups white wine
- 1 cup apple juice
- approx. 1 gallon chicken stock
- 2ea. bay leaves
In heavy gauge stock pot, sauté, onions, carrots, apples, and ginger until translucent. Add white wine and reduce, add chicken stock and bay leaves. Bring to a boil, reduce heat and simmer for 1 ½ to 2 hours. Remove bay leaves and puree in blender or food mill. Return to heat, thicken with a roux and season to taste.
Yield: approx. 14 cups.
