Mummy's Ginger Soup recipe

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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

  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.

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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