Sunny Cove Citrus Orange And Carrot Soup
|Chopped yellow onions||2 Cup (32 tbs)|
|Carrots||2 Pound, peeled and chopped|
|Chicken stock||4 Cup (64 tbs)|
|Freshly squeezed orange juice||1 Cup (16 tbs) (Sunny Cove)|
|Freshly grated orange peel||1 Tablespoon (Sunny Cove)|
|Sour cream||4 Tablespoon|
|Grated nutmeg||1 Teaspoon|
1. Melt butter in a pot, add onions, cover and cook over low heat for 25 minutes, or until tender. Add carrots and stock. Bring to a boil, reduce heat, cover and simmer until carrots are very tender, about 30 minutes.
2. Cool slightly and strain, retaining stock. Pour solids into a food processor and puree. Add 1 cup of the reserved stock and process until smooth.
3. Return the puree to the pot; add orange juice and additional stock (2-3 cups) if needed to reach desired consistency.
4. Season with salt and pepper to taste and grated orange peel.