nancree wrote:
>
> On Feb 14, 1:23?pm, "Felice Friese" > wrote:
> > What the hell, you might as well have the complete recipe. BTW, it has
> > peanut butter and not peanuts, if it makes a diff to you. The original
> > recipe called for milk but you can go up the scale, of course.
> >
> > SZECHUAN CARROT SOUP
> >
> > 1 medium onion, chopped
> > 1 celery rib, chopped
> > 1 garlic clove, minced
> > 1 teaspoon vegetable oil
> > 1 pound carrots, cut into 1-inch pieces
> > 3/4-inch piece pf ginger root, peeled and sliced thin
> > 1/8 teaspoon dried red pepper flakes
> > 3 cups chickebn broth
> > 1 1/2 tablespoons soy sauce
> > 1 1/2 tablespoons creamy peanut butter
> > 1 teaspoon superfine sugar
> > 1 teaspoon sesame oil
> > 1 cup milk or light cream
> >
> > Cook onion, celery and garlic in oil, stirring, until completely softened.
> > Add carrots, ginger root, pepper flakes and broth; simmer, covered, until
> > carrots are very tender (about 45 minutes). Stir in remaining ingredients
> > and puree. Return soup to pan and heat until hot, being careful not to boil.
> >
> > Felice
>
> I sometimes put a slice of cheese in the bottom of the bowl, and pour
> the hot ! carrot soup over. Very good.
>
> Nancree

I'll try that tonight. I have enough for another meal and now I wish
I had doubled the batch so I'd have some for the freezer....Sharon