1 Tbsp. Garlic, fresh, chopped
3 Tbsp. Ginger, peeled, sliced
2 C. Onions, large dice
1 tsp. Canola oil
1 C. Celery, large dice
1 Qt. Carrots, large dice
1 Qt. Water
1 ea. Apples, gold or granny, peeled, seeded and diced
1/8 tsp Pepper
1/8 tsp. Salt
1 Qt. Milk, 2%
Sweat onions, garlic & ginger in oil in large soup pot until soft. Add celery, carrots, apple, water and seasonings. Bring just up to a boil, lower heat to a simmer and cook until vegetables are done, at least 30 minutes.
Puree in batches and return to new pot. Add milk in 2 cup increments until a creamy but still thick soup consistency. Bring just to a boil. Turn off heat and adjust seasonings as necessary. Serve immediately or chill. Serve with dollop of sour cream or toasted sliced almonds. Makes 3 Quarts.
Prepared by: Chef Lara Kierstead of Singing Cricket 673 E. Simpson Avenue (2240 S.) Salt Lake City, Utah 84107 Lunch: Mon-Sat ~ Dinner: Tue-Sat Sunday Brunch: 10 am-3 pm Visit us at www.singingcricketcafe.com Or Email us at info@singingcricketcafe.com
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