Carrot Soup with Bacon and Orange Peel Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Leeks-3,rinsed,cleaned,drained and chopped | ||
| Chicken stock | 6 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Turnip-1 peeled and diced | ||
| Potato | 1 | |
| Carrots | 10 | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1 To taste | |
| Heavy cream | 2 Cup (16 tbs) | |
| Sour cream | 1/2 Cup (16 tbs) (Garnish) | |
| Bacon | 4 Ounce, fried (Garnish) | |
| Oranges | 2 (Garnish) | |
Directions
MAKING
1)Take a pan,melt the butter and saute the leeks over medium heat for 8 minutes till they are transparent but not browned.
2)Add the chicken stock,water,potato,turnip,carrotssalt and pepper and bring to a boil.
3)Simmer for about 20 minutes.Once the potato and turnip is tender,take off the flame.
4)Let it cool.
5)Take a blender or a processor and puree.
6)Now add the heavy cream.
7)Take bowls and heat mixture and pour into bowls.
8)Now add a dollop of sour cream.
SERVING
9)Garnish with the bacon and rinds and serve warm.
1)Take a pan,melt the butter and saute the leeks over medium heat for 8 minutes till they are transparent but not browned.
2)Add the chicken stock,water,potato,turnip,carrotssalt and pepper and bring to a boil.
3)Simmer for about 20 minutes.Once the potato and turnip is tender,take off the flame.
4)Let it cool.
5)Take a blender or a processor and puree.
6)Now add the heavy cream.
7)Take bowls and heat mixture and pour into bowls.
8)Now add a dollop of sour cream.
SERVING
9)Garnish with the bacon and rinds and serve warm.
Chef
