Yummy Carrot-Ginger Cream Soup

• 2 tablespoons butter
• 1 tablespoon minced garlic
• 1 pinch dried basil, crumbled
• 1 bay leaf
• 12 cup chopped parsley
• 1 cup diced onion
• 10 carrots, diced
• 14 cup diced celery
• 3 cups chicken stock
• 14 cup sliced ginger (to taste) or 14 cup sushi pickled ginger (to taste)
• 2 quarts heavy cream
• salt & freshly ground black pepper, to taste

1. Heat the butter in a 4-quart pot over medium heat untill smoking.
2. Add the garlic, basil, bay leaf, parsley, onions, carrots, and celery.
3. Saute 5 to 10 minutes, until vegetables are tender.
4. Deglaze the pot with chicken stock.
5. Add the ginger and bring to a boil.
6. Add the heavy cream.
7. Turn heat to low and simmer for 1 1/2 to 2 hours, stirring gently as soup thickens.
8. Do not boil.
9. Remove the bay leaf.
10. Pour soup into a blender and puree.
11. Strain through a fine mesh strainer into a seperate container.
12. Add salt and pepper to taste and serve.

butter, garlic, basil, bay leaf, parsley, onion, carrots, celery, chicken stock, ginger, heavy cream, salt

Taken from www.food.com/recipe/yummy-carrot-ginger-cream-soup-367481 (may not work)