Chef Zev Jerusalem Gourmet @ Home

Healthy and tasty, this soup gets a lot of its flavor from the fresh ginger. It looks wonderful in a bowl and is good and good for you.   This soup tastes good either as Dairy or Parve.   See instructions below.

 

 

Ingredients:

2     Tbsp Unsalted Butter (for Parve substitute Olive Oil)

2     Med  Onion , Peeled And Cut Rough

2     Ribs  Celery , Leaves Removed And Cut Rough

1     Tbsp Ginger , Fresh, Peeled And Minced

9     Med  Carrot , Peeled And Chopped Rough

1     tsp   Thyme Fresh , Pulled From Stem And Chopped

1     Tbsp Sugar

1     tsp   Kosher Salt

1/2  tsp   White Pepper , Ground

1/8  tsp   Nutmeg , Ground

1     cup   White Wine

5     cup   Chicken Stock , Or Chicken Broth, (You Can Also Use Vegetable Stock Instead for Parve)

1     cup   Heavy Cream (for Parve do not add the cream, soup will still be creamy without)

1     cup   Sour Cream , For Garnish (for Parve don’t top with sour cream, just garnish with the chopped chives)

2     Tbsp Chive Fresh , Chopped For Garnish

Preparation:

1. In a heavy soup pot, melt butter (or Olive Oil)
2. Add onions and cook till translucent
3. Add celery and ginger, cooking for about 10 minutes
4. Add carrots, thyme, salt, sugar, pepper and nutmeg, stir to coat everything
5. Add white wine and cook for 5 minutes
6. Add stock and bring to simmer, cook till carrots are soft, about 30 minutes
7. Place in food processor or blender and process till smooth
8. Add cream (for Parve do not add the cream, soup will still be creamy without)
9. Adjust seasoning
10. Garnish with a dollop of sour cream and sprinkle of chive (for Parve don’t top with sour cream, just garnish with the chopped chives)

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