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Georgann Johnson is a warm-hearted and brilliant woman with a wicked sense of humor. She tells stories with a flair and is also a good listener who can talk you through a problem until you can see the solution. She is the mother of this clan of "Quinn sisters," though she is in actuality not more than a couple of years older than I. She is a gourmet cook who entertains often, and one of her best-loved prepara­tions is this soup. Thank you, Georgann, for letting us have this. (from "In the Kitchen with Eleanore Donahue")




3 teaspoons butter
2 1/4 cups diced onions
6 cups sliced carrots
4 1/2 tablespoons grated or chopped fresh ginger
6 cups chicken broth
3 /4 cup (or more) fresh squeezed orange juice
1 /2 cup light cream
Salt to taste
Sour cream
(chives, finely snipped )
In a medium casserole that can be heated on the stovetop, cook the onions in the butter until soft, about 3 or 4 minutes. Do not brown. Add the sliced carrots, ginger, and chicken broth. Bring to a boil, reduce the heat to low, and simmer, covered, until the carrots are very tender (25 to 30 minutes or more). Cool a few minutes. Blend (in batches) in the blender and return to the casserole or a bowl. Add the orange juice, light cream, and salt. Refrigerate, if not serving within about 2 hours. Reheat to serve and top with a dollop of sour cream and a sprinkle of chives. Taste and add more orange juice, chicken broth, and/or cream to thin if necessary.

- Note: This may sound like a lot of ginger but it needs to , be "zippy."

Serves 6 to 8.