CREAM OF CARROT & GINGER SOUP

      Title: CREAM OF CARROT & GINGER SOUP
  Categories: Soups, Cyberealm
       Yield: 9 Cups
  
       4 tb Butter
       2 lb Carrots, peeled and chopped
       2 x  Medium Onions, diced
       2 c  Chicken Stock
       4 c  Water
       1 x  Bay Leaf
   1 1/2 tb Fresh Ginger Roots
     1/2 c  Whipping Cream
            Salt and Pepper
  
   (The Frog & Peach, 2 Gloucester St., Toronto)
   
   1) Melt butter in medium-sized saucepan. Add carrot (about 6 cups),
   onion,
      bay leaf and ginger. Cook 3 minutes.
   
   2) Pour in chicken stock and water, bring to a boil. Simmer 15
   minutes on
      low heat or until carrots are tender.
   
   3) Tranfer to blender or food processor and blend until smooth. Return
      soup to saucepan, heat through then stir in cream. Season with
   salt and
      pepper.
   
   4) Serve in heated bowls.
   
   Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
   315-786-1120
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