Carrot Soup with Bacon and Orange Peel
|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|
|Freshly ground pepper||To Taste|
|Heavy cream||2 Cup (32 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Bacon||4 Ounce, fried, drained and chopped|
|Oranges||2 , 1/4 rind stripped and poached|
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.
9)Garnish with the bacon and rinds and serve warm.