Chilled Carrot And Orange Soup
|Young carrots||1 Pound (About 450 Grams)|
|Frozen concentrated orange juice||1⁄4 Pint (About 150 Milliliter Or 5/8 Cup)|
|Chicken stock cube||1 , dissolved|
|Boiling water||1⁄2 Pint (About 300 Milliliter Or 1.25 Cup)|
|Black pepper||To Taste|
|Double cream||2 Fluid Ounce (Use Heavy Variety, About 50 Milliliter Or 0.5 Cup)|
|Snipped chives||1 Tablespoon (About 15 Milliliter)|
1 Peel the carrots, cut them into small pieces and cook in boiling salted water for about 15 minutes, or until tender.
Drain well, then liquidize or sieve to form a smooth puree.
2 Add the frozen concentrated orange juice to the pureed carrots and mix well together.
Stir in enough chicken stock to give a creamy consistency.
Season to taste, then chill well.
3 Just before serving, pour the soup into 4 individual serving bowls.
Stir the cream lightly until it is smooth.
Using a spoon, swirl a little cream on top of each serving and sprinkle each with a few snipped chives.
Tip: Carrot and Orange Soup may also be served hot.
Transfer the prepared soup to a clean saucepan, and heat it through gently.
Do not allow it to boil as this will eliminate the flavour of the orange juice.