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Carrot And Orange Soup

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Ingredients
  Butter 1 Ounce (30 Gram)
  Carrots 1 Pound, sliced (500 Gram)
  Onion 1 , chopped
  Chicken stock 4 Cup (64 tbs)
  Sugar 1 Pinch
  Orange rind 1 Tablespoon, grated
  Orange juice 4 Cup (64 tbs)
  Cream 2⁄3 Cup (10.67 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Melt the butter in a pan, add the carrots and onion and cook for 10 minutes, without browning.
Add the stock, sugar, and salt and pepper to taste.
Bring to the boil, cover and simmer for 30 minutes or until the carrots are tender.
Cool slightly.
Sieve or work in an electric blender until smooth.
Pour into a soup tureen and stir in the orange rind and juice.
Leave to cool, then chill for several hours.
Just before serving, stir in the cream.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Carrot

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