Name: Mummy's Ginger Soup recipe
Ingredients: 3 tablespoons butter;2 tablespoons vegetable oil;2 tablespoons minced fresh ginger root;1 tablespoon all-purpose flour;½ teaspoon ground turmeric;black pepper to taste;2 cups water;2 cups whole milk;1 teaspoon salt

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Ingredients

3 tablespoons butter 2 tablespoons vegetable oil 2 tablespoons minced fresh ginger root 1 tablespoon all-purpose flour ½ teaspoon ground turmeric black pepper to taste 2 cups water 2 cups whole milk 1 teaspoon salt

Nutrition Info

220.7 calories carbohydrate: 7.8 g cholesterol: 35.1 mg fat: 19.5 g fiber: 0.2 g protein: 4.3 g saturatedFat: 8.8 g servingSize: - sodium: 695.7 mg sugar: 5.6 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

1 quart

Recipe Note

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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