Carrot and Orange Soup
|Carrots||1 3⁄4 Pound, sliced|
|Onion||1 , chopped|
|Celery stick||2 , chopped|
|Chicken stock/Vegetable stock||4 Cup (64 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
|Cream||1⁄4 Cup (4 tbs)|
|Bay leaves||1 (For Garnish)|
Place the carrots, celerv and onion in a pan with the stock and bav leaf.
Cover and simmer for 20 minutes until tender.
Puree the vegetables in a blender or through a sieve.
Blend the cornstarch with a little of the stock and return it to the saucepan with the pureed vegetables, orange rind and juice and nutmeg.
Season to taste.
Bring to the boil and simmer for 3 minutes, stirring.
Pour soup into a serving bowl and decorate with a swirl of cream.
Garnish with bay leaves.