Garlic Flavored Cream Of Carrot Soup
|Sliced carrots||1 1⁄2 Cup (24 tbs) (Use Young Variety)|
|Onion||1 Large, finely sliced|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Parsley/1 tablespoon dried leaves||4|
|Thinly peeled orange rind||1⁄2|
|Chicken stock||4 Cup (64 tbs) (Use The Basic Variety)|
|Orange||1⁄2 , juiced|
|Cream||1⁄4 Cup (4 tbs)|
|Finely grated orange rind||1⁄2 (Used For Garnishing)|
|Chopped parsley||2 Teaspoon, garnish|
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.