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Potato and Leek Soup with Gingered Carrots
2½ gallons
Ingredients
- 1 gallon water
- 3 quarts prepared RC Harvest Vegetable Base
- 10 lbs. fresh carrots
- 1 tsp. ground nutmeg
- ¾ cup Ginger Puree
- 1 tsp. ground white pepper
- ½ cup sugar
- 1 gallon milk
- 1 package RC Cream of Potato Leek Soup Mix
Instructions
- 1 Combine the RC Cream of Potato Leek Soup Mix, milk & water together in a heavy gauge soup pot and mix.
- 2 If a double boiler is used, reduced stirring will be required.
- 3 Cook soup mixture until potatoes are soft.
- 4 Trim ends of carrots and cut into thin slices.
- 5 Cook carrots in prepared RC Harvest Vegetable Base with a cover until soft and then puree in a blender.
- 6 Add carrot puree to cooked soup mix & rest of seasonings including RC Ginger Puree.
- 7 Heat mixture to minimum of 165°F.
- 8 Hold prepared soup at minimum of 140°F until ready for service.
- 9 Serve topped with a dollop of sour cream & sliced fresh chives.