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Carrot And Orange Soup

Elitists.Kitchen's picture
Ingredients
  Carrots 12 Ounce, peeled and sliced (350 Gram)
  Oranges 2 Large, juiced (Reserve Thinly Pared Rind Of 1 Orange)
  Onions 2 Medium, peeled and chopped
  Cream 4 Tablespoon
  Butter 1 Ounce (25 Gram, Plus A Little Oil)
  Oil 1 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Chicken stock/Vegetable stock 1 1⁄2 Pint (900 Milliliter)
  White wine 3 Tablespoon
Directions

MAKING
1) Heat a pan and melt butter and oil. Put in the carrot and onion
2) Close with lid and let the vegetables 'water'. This will take about 5 minutes.
3) Add stock and wine, bring to the boil, stirring continuously.
4) Close with lid and simmer for 15 minutes.
5) Remove from heat. Strain through a sieve or liquidize.
6) Pour in orange juice and mix well.
7) Return to the pan and season to taste.
8) Before serving, reheat gently. Do not boil.
9) In a saucepan, heat water. Using a knife to cut the orange rinds into thin stripes. Simmer for 5 minutes.

SERVING
10) Remove from heat and drain well. Sprinkle over the soup.
11) Serve the soup hot in bowls with a dollop of cream on each.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Carrot
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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