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Garlic Flavored Cream Of Carrot Soup

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  Butter 4 Tablespoon
  Sliced carrots 1 1⁄2 Cup (24 tbs) (Use Young Variety)
  Onion 1 Large, finely sliced
  Garlic 1⁄2 Clove (2.5 gm), crushed
  Rice 2 Tablespoon
  Parsley/1 tablespoon dried leaves 4
  Thinly peeled orange rind 1⁄2
  Chicken stock 4 Cup (64 tbs) (Use The Basic Variety)
  Sugar 1⁄4 Teaspoon
  Orange 1⁄2 , juiced
  Cream 1⁄4 Cup (4 tbs)
  Egg yolks 2
  Finely grated orange rind 1⁄2 (Used For Garnishing)
  Chopped parsley 2 Teaspoon, garnish
  Salt To Taste
  Pepper To Taste

Melt butter.
Add vegetables, garlic and rice; mix well over gentle heat 5 minutes without browning.
Add parsley, peeled orange rind, stock, sugar, and seasonings; bring to boil.
Lower heat; simmer 30 to 40 minutes, until vegetables are tender.
Put into electric blender or food processor; blend until smooth.
Or put through food mill.
Return to pot; re-heat, adding orange juice.
If not thick enough, add cream and egg yolks: Mix egg yolks and cream well; add few spoons hot soup.
Strain back into soup; stir constantly.
Reheat soup without allowing to boil.
Serve in soup cups; sprinkle with grated orange rind and parsley.

Recipe Summary

Side Dish

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Garlic Flavored Cream Of Carrot Soup Recipe