INGREDIENTS:6 carrots, peeled and cut into 1 inch chunks 1 onion, cut into 1 inch chunks 1 jalapeño, seared, cleaned of seeds and skin 1 Tbsp. fresh ginger, grated 3 quarts chicken or vegetable stock 1 potato, peeled and cut into 1 inch pieces 3 cups soy molik 1 Tbsp. mild soy sauce 2 Tbsp. butter 4 Tbsp. olive oil DIRECTIONS:Heat a 4-qt. saucepan. Saute onion and carrot. Add jalapeño, ginger and stock. Simmer until almost cooked and add potato, continuing to cook until vegetables are cooked ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.