Mummy's Ginger Soup

Cinco de Mayo - Soup, Stew and Chili

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.

Brief

Prep 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 4

Yield: 1 quart

Mummy's Ginger Soup

Ingredients

3 tablespoons butter

2 tablespoons vegetable oil

2 tablespoons minced fresh ginger root

1 tablespoon all-purpose flour

½ teaspoon ground turmeric

black pepper to taste

2 cups water

2 cups whole milk

1 teaspoon salt

Margarita Jell-O Shots

Soup, Stew and Chili

Directions

Step 1

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.

Nutritional Information

Mummy's Ginger Soup

Servings Per Recipe:4

Calories: 220.7

% Daily Value *

Protein: 4.3g 9%

Carbohydrates: 7.8g 3%

Dietary Fiber: 0.2g 1%

Sugars: 5.6g

Fat: 19.5g 30%

Saturated Fat: 8.8g 44%

Cholesterol: 35.1mg 12%

Vitamin A Iu: 391.3IU 8%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.1mg 4%

Vitamin C: 0.3mg

Folate: 10.4mcg 3%

Calcium: 146.7mg 15%

Iron: 0.3mg 2%

Magnesium: 16.3mg 6%

Potassium: 202.1mg 6%

Sodium: 695.7mg 28%

Thiamin: 0.1mg 6%

Calories From Fat: 175.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.