1/4 cup (1/2 stick) butter
1 large Leeks
1 large Onions
2 lbs Carrots
2 tbsp Ginger Root peeled and grated
6 cups Chicken Stock
Salt
Pepper
Heavy Cream – optional
Peel and grate the ginger and dice the rest of the vegetables.
Sautee until soft, add chicken stock. Bring to a boil and then let simmer for about an hour
