Ginger Cream Soup

This rich soup is a blend of shallots, minced ginger, lemon juice, sherry or balsamic vinegar, soy sauce, chicken broth, butter and whipping cream.

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Ingredients:

• 1/2 cup butter
• 3 shallots, minced
• 2 teaspoons minced fresh ginger
• 1 lemon, juiced (about 3 Tbsp.)
• Coarse kosher salt
• 2 cups chicken broth
• 1/2 cup sherry (can substitute balsamic vinegar)
• 1/2 cup heavy whipping cream
• 3 tablespoons soy sauce

Method

In a saucepan over medium heat, melt butter; add Shallots, Gingerroot, Lemon juice, and Salt to taste. Cook and allow flavors to mingle together until shallots are softened. Add sherry (or Balsamic vinegar.) Cook until liquid is reduced to about 2 tablespoons. Stir in heavy cream, and bring to light boil. Cook to reduce cream by half. Stir in soy sauce. Transfer to blender. Blend on low.

Notes: Season to taste with kosher salt and pepper. Serve while hot. This is a rich dish and is best with a simple main course.

Number of servings: 2 Adult Servings

Submitted By: SooperDooper Cooper
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