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Ingredients
| salted butter: 3 Tbl |
| vegetable oil: 2 Tbl |
| ginger root (minced): 2 Tbl |
| all-purpose flour (unsifted): 1 Tbl |
| ground turmeric: 1/2 tsp |
| black pepper (to taste) |
| water: 2 cups |
| whole milk: 2 cups |
| salt: 1 tsp |
Mummy's Ginger Soup
Credit: AllRecipes
User rating:
"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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Prep Time
10 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
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.