Iced Carrot and Orange Soup Recipe
Ingredients
| Carrots | 1 pound | |
| Onion | 1 | |
| Butter | 1 Ounce | |
| Chicken stock | 1 1/2 Pint | |
| Salt | To Taste | |
| Sugar | 1 Teaspoon (Leveled) | |
| Oranges – 4, juice extracted | ||
| Single cream | 1/4 Pint | |
| Chives – as required, chopped | ||
Directions
GETTING READY
1. Scrape carrots and cut into thin slices.
2. Peel onion and slice thinly.
MAKING
3. In a saucepan, melt butter.
4. Stir in carrots and onion and fry gently for a few minutes until the vegetables soften; do not brown them.
5. Add the stock and season with salt and sugar.
6. Bring the soup to boil; cover and simmer gently for 1 hour.
7. Remove the pan from heat.
FINALISING
8. In an electric blender, puree the soup or pass through a metal sieve.
9. Stir in orange juice and the cream.
10. Cool, cover and chill in the refrigerator for several hours.
SERVING
11. Garnish with chopped chives.
12. Serve chilled.
1. Scrape carrots and cut into thin slices.
2. Peel onion and slice thinly.
MAKING
3. In a saucepan, melt butter.
4. Stir in carrots and onion and fry gently for a few minutes until the vegetables soften; do not brown them.
5. Add the stock and season with salt and sugar.
6. Bring the soup to boil; cover and simmer gently for 1 hour.
7. Remove the pan from heat.
FINALISING
8. In an electric blender, puree the soup or pass through a metal sieve.
9. Stir in orange juice and the cream.
10. Cool, cover and chill in the refrigerator for several hours.
SERVING
11. Garnish with chopped chives.
12. Serve chilled.
Chef
