Solid Gold Soup Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), minced | |
| 1 strip orange peel (yellow only), 1/2 by 2 inches | ||
| Butter/Margarine | 2 Tablespoon | |
| Flour | 1 Tablespoon | |
| Carrots | 2 Cup (16 tbs), scraped | |
| Water | 2 1/2 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Orange juice | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Pepper white | 1 To taste | |
| 1/4 cup sour cream, sweet cream, or yogurt | ||
| Finely chopped mint or chives | ||
Directions
Cook onion and orange strip slowly in butter until soft but not brown.
Smooth in flour, then stir in carrots, water, sugar, salt and spices.
Cover and cook gently until tender enough to puree, 10 to 15 minutes.
Whirl in blender until smoothly pureed.
Blend in remaining ingredients except mint or chives.
Taste and add more salt and lemon juice, if needed.
Cover and chill several hours.
Serve cold in small bowls or cups with chopped mint or chives on top.
Smooth in flour, then stir in carrots, water, sugar, salt and spices.
Cover and cook gently until tender enough to puree, 10 to 15 minutes.
Whirl in blender until smoothly pureed.
Blend in remaining ingredients except mint or chives.
Taste and add more salt and lemon juice, if needed.
Cover and chill several hours.
Serve cold in small bowls or cups with chopped mint or chives on top.
Chef
