Iced Carrot And Orange Soup Recipe
Ingredients
| 25 g/1 oz butter | ||
| Onion | 1 Large, thinly sliced | |
| Flour | 3 Tablespoon | |
| 900 ml/1 1/2 pints chicken stock | ||
| 600 ml/1 pint fresh orange juice | ||
| Chives | 2 Tablespoon, chopped | |
| Black pepper salt | 1 To taste | |
| Pinch grated nutmeg | ||
| Pinch ground all spice | ||
| 500 g/1 lb carrots, scraped and cut into 2.5 cm/1 in pieces | ||
Directions
Melt the butter in a saucepan.
Add the onion and fry until it is soft but not brown.
Remove from the heat and stir in the flour.
Gradually stir in the stock, then the orange juice.
Return to the heat and simmer, stirring, until thickened and smooth.
Stir in the chives, salt and pepper to taste, the nutmeg, allspice and carrots.
Cover and simmer for 1 hour, stirring occasionally.
Allow to cool.
Puree the soup in an electric blender or foodmill, or push through a sieve.
Chill for at least 2 hours before serving:
Add the onion and fry until it is soft but not brown.
Remove from the heat and stir in the flour.
Gradually stir in the stock, then the orange juice.
Return to the heat and simmer, stirring, until thickened and smooth.
Stir in the chives, salt and pepper to taste, the nutmeg, allspice and carrots.
Cover and simmer for 1 hour, stirring occasionally.
Allow to cool.
Puree the soup in an electric blender or foodmill, or push through a sieve.
Chill for at least 2 hours before serving:
Chef
