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Moosewood Carrot Soup
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
Directions
- 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.
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