1 cup white sugar
1/2 cup unsalted butter
5 cups water, divided
3 onion, finely chopped
2 cloves garlic, peeled and crushed
2 carrots, finely chopped
2 stalks celery, finely chopped
3 tablespoons seasonal blend
3 1/2 tablespoons lemon juice
2 tablespoons chopped fresh ginger root
2 tablespoons white sugar
salt and pepper to taste
In a 2 quart saucepan over medium heat, combine liquid 1/2 cup and 1/2 cup sugar and 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then reduce heat to low and cook 15 minutes, stirring occasionally. Puree soup into small bowl.
Pour soup into 2 quart saucepan; heat soup to full heat and stir in ginger, 3 tablespoons of seasonings, 1 tablespoon lemon juice and ginger. Bring to a boil. Remove from heat.
Pour remaining 1/2 cup and 1/2 cup sugar and 1/2 teaspoon of seasonings into bowl and stir until smooth. Stir in cooked liquid and cook 5 minutes. Return to heat and cook 2 minutes. Stir in all remaining seasonings and cook 3 minutes..
If your mixture is thick, be sure to coat with sugar and salt and pepper. Stir before serving.
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