Courtesy of Moosewood Hollow

A wonderful soup served chilled, but also good warm.

4 servings

INGREDIENTS:

2 Tbsp vegetable oil
2 large shallots, peeled and thinly sliced
4-6 small carrots (3/4 pound), peeled and thinly sliced
4-6 small turnips (1/2 pound), peeled and thinly sliced
1/4 c Maple Syrup
3 c chicken stock
1 Tbsp long-grain brown rice
2 c buttermilk
Salt and pepper to taste
Hot pepper sauce to taste
Sprinkle cardamom and clove

DIRECTIONS:

Heat oil in heavy sauce pan. Add shallots, sauté for 2-3 minutes, until soft. Add carrots and turnips, and cook, stirring frequently, for 5 minutes. Add Sweet Chai, chicken stock and rice. Bring to boil, lower heat, cover and simmer for 25-30 minutes.

Puree in batches in food processor until very smooth. Salt and pepper to taste. Chill slightly, add buttermilk. Chill until ready to serve.

Just prior to serving add splash of hot sauce to each bowl and sprinkle with cardamom and cloves. Serve cold.