Iced Carrot And Orange Soup
|Butter||1 Ounce (25 Gram)|
|Onion||1 Large, thinly sliced|
|Chicken stock||1 1⁄2 Pint (900 Milliliter)|
|Fresh orange juice||1 Pint (600 Milliliter)|
|Chives||2 Tablespoon, freshly chopped|
|Black pepper||To Taste|
|Grated nutmeg||1 Pinch|
|Ground all spice||1 Pinch|
|Carrots||1 Pound, scraped and cut into 2.5 cm, 1 inch pieces (500 Gram)|
Melt the butter in a saucepan.
Add the onion and fry until it is soft but not brown.
Remove from the heat and stir in the flour.
Gradually stir in the stock, then the orange juice.
Return to the heat and simmer, stirring, until thickened and smooth.
Stir in the chives, salt and pepper to taste, the nutmeg, allspice and carrots.
Cover and simmer for 1 hour, stirring occasionally.
Allow to cool.
Puree the soup in an electric blender or foodmill, or push through a sieve.
Chill for at least 2 hours before serving: