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szechwan carrot soup
Nb persons: 0
Yield: 6 Cups
Preparation time:
Total time:
Source: http://www.epicurious.com/recipes/food/views/14078
| 1 medium | onion, chopped |
| 1 | celery rib, chopped |
| 1 | garlic clove, minced |
| 3/4 inch | ginger root, peeled and sliced thin |
| 1 pound | carrots, cut into 1-inch pieces |
| 1 teaspoon | vegetable oil |
| 3 cups | chicken broth |
| 1/8 teaspoon | dried hot red pepper flakes |
| 1 1/2 tablespoons | soy sauce |
| 1 teaspoon | Asian sesame oil |
| 1 teaspoon | sugar |
| 1 1/2 tablespoons | creamy peanut butter |
| 1/4 cup | sour cream |
| 2 tablespoons | heavy cream |
| 1 cup | milk |
Garnish: 1/4 cup sour cream mixed with 2 tablespoons heavy cream
preparation
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil.
Serve soup drizzled decoratively with sour cream mixture.
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