- 3 tablespoons butter
- 2 tablespoons vegetable oil
- 2 tablespoons minced fresh ginger root
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground turmeric
- black pepper to taste
- 2 cups water
- 2 cups whole milk
- 1 teaspoon salt
- 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.
05/20/2018
recipepes.com
Mummy's Ginger Soup, recipe
PT15M
PT1H
5
455 calories
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