Cooking Instructions

In a large saucepan, melt butter and cook onions for 2 minutes. Add carrots, sweet potato, parsnip, ginger root and chicken broth. Bring to a boil, cover and simmer over low heat until vegetables are soft (20 to 30 minutes). Pour soup into a blender and purée until smooth. Return to saucepan. Add mirin and fish sauce; stir well. Heat cream in microwave, without boiling. Add to soup, stirring constantly. Check seasoning; add more mirin and fish sauce if desired. Add salt and pepper to taste. Toss together garnish. Serve hot in bowls and top with garnish.

Preparation: 15 minutes
Cooking: 30 minutes
Servings: 6

Ingredients

• 250 mL (1 cup) 15% cooking cream
• 30 mL (2 tbsp) butter

• 1 onion, diced
• 2 carrots, diced
• 1 sweet potato, diced
• 1 parsnip, diced
• 30 mL (2 tbsp) chopped ginger root
• 2 L (8 cups) chicken broth
• 60 mL (4 tbsp) mirin, optional
• 30 mL (2 tbsp) Asian fish sauce
• To taste salt and freshly ground pepper Garnish
• 250 g (8 oz) cooked roast beef, julienned
• 250 mL (1 cup) snow peas, julienned
• 500 mL (2 cups) bean sprouts
• 125 mL (½ cup) thinly sliced fresh mint
• 125 mL (½ cup) thinly sliced fresh coriander
• 500 mL (2 cups) fried noodles