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Receta Moosewood Carrot Soup

Name: Moosewood Carrot Soup
Cuisine: American
Ingredients: 9 lbs carrots, scrubbed and diced; 1 lb 6 oz potatoes, scrubbed and diced; 1 gal 1 qt water; 10 pkg salt-free chicken bouillon; 2 pkgs Butter buds powder; 1 cup water; 2 lbs onions, chopped; 2 1/2 Tbsp garlic, minced; 9 oz almonds, chopped; 2 1/2 qts buttermilk; 1 1/3 cups half and half; 1/3 cup salt-reduced soy sauce; 3 Tbsp fresh ginger root, grated; 1/2 tsp mace; 2 large apples, chopped; 1 cup dry sherry

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Raciónes: 1 Cup

American

Ingredientes

9 lbs carrots, scrubbed and diced
1 lb 6 oz potatoes, scrubbed and diced
1 gal 1 qt water
10 pkg salt-free chicken bouillon
2 pkgs Butter buds powder
1 cup water
2 lbs onions, chopped
2 1/2 Tbsp garlic, minced
9 oz almonds, chopped
2 1/2 qts buttermilk
1 1/3 cups half and half
1/3 cup salt-reduced soy sauce
3 Tbsp fresh ginger root, grated
1/2 tsp mace
2 large apples, chopped
1 cup dry sherry

Direcciones

Into a large pot, put carrots, potatoes, water, and bouillon. Bring to a boil, lower heat, and simmer covered for 15 minutes or until vegetables are tender.
In a small, heavy pot, reconstitue Butter Buds in water. Turn heat to low-medium. Add onions and garlic and simmer 10 minutes.
In a 300 degree oven, toast almonds until golden (10 minutes). In a blender or food processor, puree first two mixtures with almonds until very smooth.
Return this to the pot with buttermilk, half-and-half, sherry, soy sauce, ginger root, and mace. Heat over low heat until hot.
Garnish with chopped apple.