Carrot and Orange Soup Recipe
Ingredients
| Carrots | 1 3/4 Pound, sliced | |
| Onion | 1 , chopped | |
| Celery stick | 2 , chopped | |
| 4 cups chicken or vegetable stock | ||
| Bay Leaf | 1 | |
| Cornstarch | 1 Tablespoon | |
| Grated rind and juice of 1 orange | ||
| Pinch of nutmeg | ||
| black pepper | 1 | |
| Cream | 1/4 Cup (16 tbs) | |
| Bay leaves, to garnish | ||
Directions
Place the carrots, celerv and onion in a pan with the stock and bav leaf.
Cover and simmer for 20 minutes until tender.
Puree the vegetables in a blender or through a sieve.
Blend the cornstarch with a little of the stock and return it to the saucepan with the pureed vegetables, orange rind and juice and nutmeg.
Season to taste.
Bring to the boil and simmer for 3 minutes, stirring.
Pour soup into a serving bowl and decorate with a swirl of cream.
Garnish with bay leaves.
Cover and simmer for 20 minutes until tender.
Puree the vegetables in a blender or through a sieve.
Blend the cornstarch with a little of the stock and return it to the saucepan with the pureed vegetables, orange rind and juice and nutmeg.
Season to taste.
Bring to the boil and simmer for 3 minutes, stirring.
Pour soup into a serving bowl and decorate with a swirl of cream.
Garnish with bay leaves.
Chef
