Carrot and Orange Soup Recipe
Ingredients
| Carrots | 12 Ounce, peeled | |
| Juice of two large oranges (reserve thinly pared rind of 1 orange) | ||
| Onions | 2 Medium, chopped | |
| Cream | 4 Tablespoon | |
| Butter | 1 Ounce | |
| Vegetable stock | 1 1/2 Pint | |
| White wine | 3 Tablespoon | |
Directions
MAKING
1) Heat a pan and melt butter and oil. Put in the carrot and onion
2) Close with lid and let the vegetables 'water'. This will take about 5 minutes.
3) Add stock and wine, bring to the boil, stirring continuously.
4) Close with lid and simmer for 15 minutes.
5) Remove from heat. Strain through a sieve or liquidize.
6) Pour in orange juice and mix well.
7) Return to the pan and season to taste.
8) Before serving, reheat gently. Do not boil.
9) In a saucepan, heat water. Using a knife to cut the orange rinds into thin stripes. Simmer for 5 minutes.
SERVING
10) Remove from heat and drain well. Sprinkle over the soup.
11) Serve the soup hot in bowls with a dollop of cream on each.
1) Heat a pan and melt butter and oil. Put in the carrot and onion
2) Close with lid and let the vegetables 'water'. This will take about 5 minutes.
3) Add stock and wine, bring to the boil, stirring continuously.
4) Close with lid and simmer for 15 minutes.
5) Remove from heat. Strain through a sieve or liquidize.
6) Pour in orange juice and mix well.
7) Return to the pan and season to taste.
8) Before serving, reheat gently. Do not boil.
9) In a saucepan, heat water. Using a knife to cut the orange rinds into thin stripes. Simmer for 5 minutes.
SERVING
10) Remove from heat and drain well. Sprinkle over the soup.
11) Serve the soup hot in bowls with a dollop of cream on each.
Chef
