Tangy Carrot Soup
|Olive oil||1 Ounce (About 30 Milliliter Or 2 Tablespoon)|
|Onion||1 , sliced|
|Carrots||1 Pound, peeled and diced (About 450 Grams)|
|Chicken stock||1 1⁄4 Pint (Use Strong Variety, About 750 Milliliter Or 3 Cups)|
|Orange||1 , juiced|
|Grated orange rind||1|
|Sour cream||1 Fluid Ounce (About 30 Milliliter Or 2 Tablespoon)|
|Chopped chives||1 Tablespoon (About 15 Milliliter)|
1 Heat the oil in a saucepan.
Add the onion and carrot and cook over a high heat until the onion is transparent and the oil has been completely absorbed.
2 Add the stock, orange juice, grated orange rind, bay leaves and bouquet garni.
3 Bring the soup mixture to the boil.
Cover and simmer for 30 minutes or until the carrots are tender.
4 Remove the bay leaves and bouquet garni and puree the soup to a smooth consistency, either by forcing it through a sieve or using a liquidizer.
5 Reheat the soup and check the seasoning.
Pour it into 4 warmed bowls and serve each one with a dollop of sour cream and a sprinkling of chopped chives.