Mummy's Ginger Soup Recipe - Allrecipes.com
Mummy's Ginger Soup Recipe
  • READY IN 25 mins

Mummy's Ginger Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 quart Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

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.
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Reviews More Reviews

Jul 29, 2011

I cut the butter in half, and omitted the oil. Instead of ap flour, I used whole wheat, and instead of whole milk, I used soy milk. This was an easy soup to make, and has a comfort factor to it! I put the soup in the blender so that the small pieces of ginger would be very tiny when eaten instead of straining the bits out. This is great any time of year!

 

2 Ratings

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Nutrition

  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 696 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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