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Iced Carrot And Orange Soup

Western.Chefs's picture
Ingredients
  Carrots 1 Pound
  New carrots 1 Pound (450 Grams)
  Onion 1
  Butter 1 Ounce (25 Grams)
  Chicken stock 1 1⁄2 Pint (Scant 1 Liter)
  Salt To Taste
  Sugar 1 Teaspoon (Leveled)
  Orange juice 2 Cup (32 tbs)
  Oranges 4 , juice extracted
  Single cream 1⁄4 Pint (1 1/2 Deciliter)
  Chives 1 Tablespoon, chopped (Or As Required)
Directions

GETTING READY
1. Scrape carrots and cut into thin slices.
2. Peel onion and slice thinly.

MAKING
3. In a saucepan, melt butter.
4. Stir in carrots and onion and fry gently for a few minutes until the vegetables soften; do not brown them.
5. Add the stock and season with salt and sugar.
6. Bring the soup to boil; cover and simmer gently for 1 hour.
7. Remove the pan from heat.

FINALISING
8. In an electric blender, puree the soup or pass through a metal sieve.
9. Stir in orange juice and the cream.
10. Cool, cover and chill in the refrigerator for several hours.

SERVING
11. Garnish with chopped chives.
12. Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Carrot
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
6

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