Sunset Hill House Inn & Restaurant

Sugar Hill, New Hampshire

Specialty Recipe

Gingered Carrot Soup

Nancy is not too fond of either ginger or carrots, but this soup is the exception. Just right on a cool day, or to start an elegant meal.

Ingredients

4 cups carrots, blanched until just tender

2 Tablespoons onion, diced

1 Tablespoon butter

1 Tablespoon flour

2 cups chicken stock

1/2 Tablespoon minced fresh ginger

1/2 Tablespoon minced fresh jalapeno peppers

1/4 cup heavy cream

Salt and pepper to taste

Saute onions in butter, add flour and make roux. Add stock, stirring all the while, and boil for 5 minutes. Add carrots, ginger and jalapenos. Puree in blender (watch out for hot liquid). Add cream and salt and pepper to taste.

Garnish soup plate with grilled chicken or vegetables. Place soup in decorative teapot or coffee pot, and pour soup over garnish at table, to the oohs and ahs of your guests.

Serves: 4

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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