Chilled Carrot And Orange Soup Recipe
Ingredients
| Carrots | 450 Gram | |
| Orange juice | 150 Milliliter, frozen | |
| Chicken | 1 , dissolved | |
| Boiling water | 300 Milliliter | |
| Black pepper salt | 1 To taste | |
| Double cream | 50 Milliliter | |
| Snipped chives | 15 Milliliter |
Directions
1 Peel the carrots, cut them into small pieces and cook in boiling salted water for about 15 minutes, or until tender.
Drain well, then liquidize or sieve to form a smooth puree.
2 Add the frozen concentrated orange juice to the pureed carrots and mix well together.
Stir in enough chicken stock to give a creamy consistency.
Season to taste, then chill well.
3 Just before serving, pour the soup into 4 individual serving bowls.
Stir the cream lightly until it is smooth.
Using a spoon, swirl a little cream on top of each serving and sprinkle each with a few snipped chives.
Tip: Carrot and Orange Soup may also be served hot.
Transfer the prepared soup to a clean saucepan, and heat it through gently.
Do not allow it to boil as this will eliminate the flavour of the orange juice.
Drain well, then liquidize or sieve to form a smooth puree.
2 Add the frozen concentrated orange juice to the pureed carrots and mix well together.
Stir in enough chicken stock to give a creamy consistency.
Season to taste, then chill well.
3 Just before serving, pour the soup into 4 individual serving bowls.
Stir the cream lightly until it is smooth.
Using a spoon, swirl a little cream on top of each serving and sprinkle each with a few snipped chives.
Tip: Carrot and Orange Soup may also be served hot.
Transfer the prepared soup to a clean saucepan, and heat it through gently.
Do not allow it to boil as this will eliminate the flavour of the orange juice.
Chef
