Carrot Ginger Soup Recipe- From Chef Terri Dien
Hello Foodies, this recipe is from chef Terri Dien of Dear Martini, i'm giving her full credit so this is the best soup i ever made tonight after the cooking class i took on april 10th 2013 and my parents loved her recipe i created for them, so this one is for you Terri so i hope you enjoy her recipe, so heres a recipe and photos below! make it at home you can freeze leftovers for up to 6 months, so enjoy this recipe y'all
Carrot Ginger soup
makes 4-6
recipe courtesy Terri dien
you'll neeed
3 tbl extra virgin olive oil
2 cloves garlic minced
1/2" fresh ginger root, peeled and minced
1 leek (chopped) green and white parts only
kosher salt and pepper to taste
1/4 cup sherry
2lbs carrots, peeled and roughly chopped
l large russet potatoes, peeled and chopped
5 cups chicken stock
1 tsp sherry vineger
fresh chives for garnish
method
in a large heavy pot heat olive oil over medium heat. add the leeks and garlic, saute stirring frequently until garlic and leek are translucent. add the sherry and bring to a boil keep cooking until most of the liquid has evaporated season with salt and pepper
add the carrots and potatoes, then the chicken stock. bring to a boil then reduce to a simmer simmer soup for 15 minutes or until the carrots and potatoes are tender remove soup from heat puree soup with a hand blender and return soup to pot. add vineger into soup. heat soup over low heat until ready to serve.
serve soup with chives
tips: don't have sherry i reccomend white wine, i use it a lot in cooking especially the chardonnay my dad drinks. didnt add the vineger, but if want to just taste before then if it needs it so go at your own pace!
makes 4-6
recipe courtesy Terri dien
you'll neeed
3 tbl extra virgin olive oil
2 cloves garlic minced
1/2" fresh ginger root, peeled and minced
1 leek (chopped) green and white parts only
kosher salt and pepper to taste
1/4 cup sherry
2lbs carrots, peeled and roughly chopped
l large russet potatoes, peeled and chopped
5 cups chicken stock
1 tsp sherry vineger
fresh chives for garnish
method
in a large heavy pot heat olive oil over medium heat. add the leeks and garlic, saute stirring frequently until garlic and leek are translucent. add the sherry and bring to a boil keep cooking until most of the liquid has evaporated season with salt and pepper
add the carrots and potatoes, then the chicken stock. bring to a boil then reduce to a simmer simmer soup for 15 minutes or until the carrots and potatoes are tender remove soup from heat puree soup with a hand blender and return soup to pot. add vineger into soup. heat soup over low heat until ready to serve.
serve soup with chives
tips: don't have sherry i reccomend white wine, i use it a lot in cooking especially the chardonnay my dad drinks. didnt add the vineger, but if want to just taste before then if it needs it so go at your own pace!
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