Carrot-Ginger Soup
Ingredients
4 sliced shallots
2 lbs slices carrots
2 oz. knob ginger, grated
¼ cup basmati rice
5 cups chicken broth
Pick of chopped parsley
Salt
Directions
Sauté the shallots in butter; season with salt and pepper.
Add carrots, ginger (grated), rice, and chicken broth.
Simmer until the rice is tender.
Add chopped parsley; puree.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Fabio Viviani.
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