Keywords: soup, chef
Servings: (Serves 8)
1 large or 2 small onions, peeled and chopped
1 kg carrots, peeled and chopped
2 medium-sized potatoes, peeled and chopped
2 sticks celery, chopped
1 teaspoon salt
freshly ground pepper
2 teaspoons sugar
3 cups water, chicken stock or vegetable water
2 teaspoons freshly minced ginger, or to taste
1/2 cup cream, or more if necessary
Melt 90g butter in a large saucepan. Add onion and, with the lid on,
cook without browning. Add carrots, potatoes, celery, salt, pepper,
sugar, water and ginger. Bring to boil and simmer gently until
cooked. Remove from heat and allow to cool then puree in small
batches in blender.
To serve: reheat, adjust salt and pepper and garnish with cream.
Serve with triangles of thinly sliced, freshly buttered wholegrain
bread, with crusts removed and bread rolled thin with rolling pin.
Extra cream can be added to the soup if you like a creamier soup.