Soup/Carrot And Ginger

A: 4T butter
    1# carrots, peeled and diced
    1/2C chopped shallots
    1/4C crystallized ginger
    3T white rice, uncooked
B: 3C chicken stock
C: salt and pepper to taste
    3T chives
1. Saute (A) over low heat, 25-30 minutes until carrots are tender.
2. Blend contents with (B), process until smooth, strain and return to pan.
3. Add (C), heat and cook 10 minutes more. Serve garnished with fresh sprigs
    of chive.

$Id: carrot_and_ginger,v 1.1 2004/09/06 16:17:58 deaven Exp $

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