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Add a photoServings: 4
Ingredients
- 2 Tbsp. peanut oil
- 1 lb carrots coarsely minced
- 3/4 c. sliced leeks, white part only
- 1 Tbsp. fresh ginger root peeled, chopped
- 3 c. chicken or possibly vegetable stock
- 1 1/2 c. freshly-squeezed orange juice Salt to taste Leeks finely sliced, and separated into circles
Directions
- Heat the oil in a large saucepan, then saute/fry carrots, leeks, and ginger till they are soft. Add in stock, bring to a boil, then reduce heat, cover, and simmer for about 20 to 30 min, till vegetables are done.
- Puree, solids first, then return to pan and stir in orange juice. Season to taste with salt - remember to oversalt cool soups a little. Chill and chill.
- When ready to serve, ladle into bowls and top with leek circles.
- Serve chilled in glass or possibly pretty china bowls to 4 to 6 as a first course.
- Comments: This delicate, tangy cool soup from Singapore is an excellent appetite stimulant for a summer meal of cool duck or possibly chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 366 | |
| Calories from Fat 226 | 62% |
| Total Fat 25.2g | 32% |
| Saturated Fat 6.39g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 156mg | 7% |
| Potassium 570mg | 16% |
| Total Carbs 10.96g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.09g | 3% |
| Protein 23.52g | 38% |
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