Carrott and Ginger Soup . . .

Ingredients:

2 tablespoons sweet cream butter

2 onions, peeled and chopped

6 cups chicken broth

2 pounds carrots, peeled and sliced

2 tablespoons grated fresh ginger

1 cup whipping cream

Salt and white pepper

Sour cream

Parsley sprigs, for garnish

Directions:

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and transfer to a blender. Be careful when blending hot liquids as the mixture can spurt out of the blender. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

Ladle into bowls and garnish with dollop sour cream and parsley sprigs, and a side of garlic toast . . .

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.