Ingredients:
-2.5 Liters of chicken broth
-kelogram Of peeled fresh carrots
- 3 grains of leeks, cut in half lengthwise
- A large grain of peeled potatoes
- 200 grams of celery
-4 Tablespoons of butter
- 20 ml of vegetable oil
-100 Grams of pickled ginger
- Teaspoon nutmeg
- Teaspoon salt
- A teaspoon of freshly ground black pepper
- 350 ml of cooking cream
- 75 grams of sugar, for garnish
- 200 milliliters of pickled ginger liquid, for garnish
Preparation:
1. grated vegetables into small cubes.
2. In a large skillet, melt the butter a medium degree heat, and add the oil, then fried vegetables with nutmeg and half the amount of ginger and half the amount of sugar means, for 15 minutes. Then, pour the chicken broth and cream on top of fried vegetables. When the mixture boils, reduce the heat, cover the pot, and simmer over low heat, for 30 minutes.
-3 Mashing the mixture in a blender, until the soup becomes thick and smooth. Season with salt and pepper, to taste.
Tip:
Use a small pan to mix a small amount of soup record with half the amount of ginger and sugar means, to be dissolve the sugar, and cook over medium heat until it becomes thick. Then, mixing liquid coolant and filtered, and pour in the pressure bottle, and cooled to room temperature, and garnish the top of the soup.
