Garlic Flavored Cream Of Carrot Soup Recipe
Ingredients
| Butter | 4 Tablespoon | |
| 1 1/2 cups sliced young carrots | ||
| Onion | 1 Large, finley sliced | |
| Garlic | 1/2 Clove (5gm), crushed | |
| Rice | 2 Tablespoon | |
| 3 or 4 sprigs parsley (or 1 tablespoon dried parsley) | ||
| Thinly peeled rind from | ||
| Orange | 1/2 | |
| 4 cups Basic Chicken Stock | ||
| Sugar | 1/4 Teaspoon | |
| Juice of 1/2 orange | ||
| Cream | 1/4 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Finely grated rind of 1/2 orange (garnish) | ||
| Chopped parsley | 2 Teaspoon, garnish | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter.
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.
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.
Chef
