Serving Size : 8
Ingredients :
4 pounds carrots
1 large white onion – unpeeled
2 whole cloves
2 inches fresh ginger -- split in half lengthwise
2 celery ribs
2 bay leaves
5 black peppercorns
2 sprigs thyme
3 quarts water
Preparation Method :
1. Combine all the ingredients in a large pot with 3 quarts of water. Bring the soup to a simmer over medium-high heat, then reduce the heat to a slow simmer for 3 hours.
2. Remove from the heat and cool for 1 hour. Strain carefully through a fine mesh strainer.
3. Discard the vegetables and reserve the broth. Season to taste with salt and pepper.
Makes 2 quarts (8 one-cup servings).
TIPS: Chef Trotter, owner of the acclaimed Chicago restaurant that bears his name, adds ginger to this broth to tang the carrots' sweetness.
Per Serving (excluding unknown items) :
106 Calories;
1g Fat (6.5% calories from fat);
3g Protein;
25g Carbohydrate;
8g Dietary Fiber;
0mg Cholesterol;
96mg Sodium.
Exchanges :
0 Grain(Starch);
4 1/2 Vegetable;
0 Fat.0 Vegetable;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Description: "1 pt"
Cuisine: "Jewish"
Source: "The New York Times Passover Cookbook"
Formated by : Chupa Babi "May 2009"
