Sunny Cove Citrus Orange And Carrot Soup Recipe
Ingredients
| Butter | 4 Tablespoon | |
| 2 cups chopped yellow onions | ||
| Carrots | 2 Pound, chopped | |
| Chicken stock | 4 Cup (16 tbs) | |
| 1 cup freshly squeezed Sunny Cove orange juice | ||
| 1 tablespoon freshly grated Sunny Cove orange peel | ||
| Sour cream | 4 Tablespoon | |
| Nutmeg | 1 Teaspoon, grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Melt butter in a pot, add onions, cover and cook over low heat for 25 minutes, or until tender. Add carrots and stock. Bring to a boil, reduce heat, cover and simmer until carrots are very tender, about 30 minutes.
2. Cool slightly and strain, retaining stock. Pour solids into a food processor and puree. Add 1 cup of the reserved stock and process until smooth.
3. Return the puree to the pot; add orange juice and additional stock (2-3 cups) if needed to reach desired consistency.
4. Season with salt and pepper to taste and grated orange peel.
2. Cool slightly and strain, retaining stock. Pour solids into a food processor and puree. Add 1 cup of the reserved stock and process until smooth.
3. Return the puree to the pot; add orange juice and additional stock (2-3 cups) if needed to reach desired consistency.
4. Season with salt and pepper to taste and grated orange peel.
Chef
