
Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Vegetables > Carrot
Chilled Carrot Soup
Serves: 4 to 6
Ingredients:
- 1 pound carrots, chopped
- 1/2 cup water
- 1 14-1/2-ounce can chicken broth
- 1/4 teaspoon white pepper
- Dash ground ginger
- 1/2 of an 8-ounce carton dairy sour cream
- Celery leaves (optional)
In a medium saucepan cook carrots in water for 15 to 20 minutes or until very tender. Drain in a colander. Transfer carrots to a blender container or food processor bowl. Cover and blend or process until carrots are smooth.
Transfer carrots to a large mixing bowl. Stir in chicken broth,white pepper, and ground ginger. Cover and chill for 2 to 24 hours.
Before serving, stir in sour cream. Top each serving with celery leaves, if desired.
|
|


Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|