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Mummy's Ginger Soup

By: Priyanka  
"This original recipe remains a winter favorite in my family! This is a perfect first course to serve before a curry dinner. It is essential to use fresh ginger to get the best flavor."

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Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 1 quart
 

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 tablespoons minced fresh ginger root
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground turmeric
  • black pepper to taste
  • 2 cups water
  • 2 cups whole milk
  • 1 teaspoon salt

Directions

  1. Melt the butter and vegetable oil in a saucepan over medium heat. Stir in the ginger, and cook for five minutes. Sprinkle in the flour, turmeric, and pepper; stir for 1 minute. Whisk in water and milk. Increase heat to medium-high, and bring to a simmer. Simmer for 3 minutes whisking constantly as the mixture thickens. Season to taste with salt, and strain through a mesh sieve before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 222 | Total Fat: 19.6g | Cholesterol: 40mg

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