A wonderful soup served chilled, but also good warm.
- 2 tbsp. Vegetable oil
- 2 large Shallots, peeled and thinly sliced
- 4-6 small Carrots (3/4 pound), peeled and thinly sliced
- 4-6 small Turnips (1/2 pound), peeled and thinly sliced
- ¼ cup Sweet chai syrup
-
3 cups Chicken stock
- 1 tbsp Long-grain brown rice
- 2 cups Buttermilk
- Salt and pepper to taste
- Hot pepper sauce to taste
- Sprinkle Cardamom and Clove
Heat oil in heavy saucepan. Add shallots, sauté for 2 to 3 minutes, until soft. Add carrots and turnips, and cook for 5 minutes stirring frequently. Add sweet chai, chicken stock and rice and bring to a boil. Lower heat and simmer covered for 25-30 minutes. Puree in batches until very smooth. Add salt and pepper to taste. Chill slightly, add buttermilk. Chill until ready to serve, adding a splash of hot sauce to each bowl and sprinkling with cardamom and cloves. Serves 10. |
