 | | | Photo Susie Iventosch
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(Serves12-16)
INGREDIENTS
1/2 cup olive oil
3 onions, chopped
6 shallots, chopped
6 garlic cloves, chopped
1 teaspoon fresh -thyme, minced
1 tablespoon fresh ginger, minced
8 carrots, peeled and chopped
3 parsnips, peeled and chopped
4 green apples, peeled, cored and chopped
1 1/2 tablespoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 tablespoon salt
1/2 teaspoon white pepper
1 gallon chicken stock (I used 3 quarts for a thicker soup)
DIRECTIONS
Saute first five ingredients until fragrant. Add carrots, parsnips and apples and continue to saute for another five minutes. Add spices, salt and pepper. Saute until veggies are tender. Add chicken stock to cover and boil for one hour or until everything is soft and smells fantastic! Cool to room temperature. Once cooled, puree in batches until silken in texture. Reheat and serve hot with a dollop of creme fraiche.
Ginger Creme Fraiche
Mix together: 1 cup creme fraiche, 1/4 teaspoon ground ginger and pinch of salt.
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Lamorinda Weekly, Moraga CA