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Carrot and Orange Soup Recipe
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Fruits Dessert Recipe - Carrot and Orange Soup
Ingredients
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1 1/2 lbs (675g) carrots,
peeled and sliced
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1 onion, peeled and chopped
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2 stalks, celery, chopped
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4 cups (1 L ) chicken or
vegetable stock
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1 bay leaf
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1 tbsp (15ml) cornstarch
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grated rind and juice of 1
orange
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good pinch nutmeg
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seasoning to taste
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4 to 5 (60 to 75ml) cream
(optional )
Method:
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Place vegetables in a pan with the stock and bay
leaf. Cover and simmer for 20 minutes, until the
vegetables are tender. Puree vegetables in food
processor or push through a sieve.
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Blend cornstarch with a little of the soup.
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Return the pureed vegetables to the soup with the
blended cornstarch, orange rind and juice, nutmeg
and seasonings. Bring to a boil. Simmer for 3
minutes, stirring.
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Pour
soup into a serving bowl. Decorate with a swirl of
cream.
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