Can’t decide what to get mum for Mother’s Day? Sometimes it is better to step away from the mall and head to the grocery store! Few things show how much you care better than a home-cooked meal.
Here is the perfect recipe to keep your mother full and impressed at what a wonderful child she raised.
This velvety soup has a wonderful balance of sweetness, spice and tang. The secret ingredient: gingersnap cookies.
Ingredients
- 4 Tbsp unsalted butter
- 2 garlic cloves, crushed
- 1 tsp finely grated peeled fresh ginger
- 2 thyme sprigs
- 8 cup chicken stock
- 1 cup sour cream
- 1 tsp apple cider vinegar
- Toasted pumpkin seeds, for garnish
- Chopped mint, for garnish
- 1 Tbsp Madras curry powder
- 7 gingersnap cookies
- 1 medium onion, chopped
- 1 medium leek, halved lengthwise and thinly sliced crosswise
- 1 medium fennel bulb, cored and chopped
- Kosher salt
- Pepper
- 2 lb carrots, cut crosswise into 1/4-inch rounds
- 1 lb 4 oz celery root, peeled and chopped
- 1 apple, peeled, cored and chopped
- Chopped cilantro, for garnish
Worry not all these ingredients are easy to find in our Kenyan market
Directions
- In a large saucepan, melt the butter. Add the onion, leek, fennel and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 9 minutes. Add the carrots, celery root, apple, gingersnaps, curry powder, garlic, ginger and thyme and cook, stirring, until the carrots and celery root soften slightly, 10 minutes. Add the stock and bring to a boil. Simmer over moderate heat, stirring, until the vegetables are very tender, 25 minutes. Discard the thyme sprigs.
- Working in batches, puree the soup in a blender with the sour cream and vinegar until smooth. Reheat the soup if necessary and season with salt and pepper. Ladle the soup into bowls, top with toasted pumpkin seeds and chopped mint and cilantro and serve.
Happy Mother’s Day!
