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Carrot Soup With Bacon And Orange Peel

American.Gourmet's picture
Ingredients
  Butter 2 Tablespoon
  Leeks 3 , cleaned, drained and chopped
  Chicken stock 6 Cup (96 tbs)
  Water 2 Cup (32 tbs)
  Turnip 1 , peeled and diced
  Potato 1 , peeled and diced
  Carrots 10 , peeled and diced
  Salt 1⁄2 Teaspoon
  Freshly ground pepper To Taste
  Heavy cream 2 Cup (32 tbs)
For garnish
  Sour cream 1⁄2 Cup (8 tbs)
  Bacon 4 Ounce, fried, drained and chopped
  Oranges 2 , 1/4 rind stripped and poached
Directions

MAKING
1)Take a pan,melt the butter and saute the leeks over medium heat for 8 minutes till they are transparent but not browned.
2)Add the chicken stock,water,potato,turnip,carrotssalt and pepper and bring to a boil.
3)Simmer for about 20 minutes.Once the potato and turnip is tender,take off the flame.
4)Let it cool.
5)Take a blender or a processor and puree.
6)Now add the heavy cream.
7)Take bowls and heat mixture and pour into bowls.
8)Now add a dollop of sour cream.

SERVING
9)Garnish with the bacon and rinds and serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Cook Time: 
30 Minutes

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