GINGER CARROT SOUP
from Boma, AKL
1 lb Carrots, chunky cut
2 c Water
2 c Heavy Cream
1 c Milk
2 oz American Cheese, sliced or shredded
½ oz Ground Ginger (fresh ONLY)
2 oz Sugar, adjust as needed
Roux (2 ounces butter and 2 ounces flour)
To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside.
In pot cook carrots in water, sugar, and ginger. Let simmer until carrots are soft. Using a beurre mixer, puree until smooth.
Add heavy cream and roux. Cook until soup is hot and slightly thick.
Add American cheese and let simmer until cheese melts.
Adjust seasoning. Yield: 8 servings