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I just returned from another great trip to England, had a great time and great eating, including lots of soups!! I used to feature this recipe in the tea room, and it was well received and easy. This can be served warm or chilled. Hope you enjoy my version.
Serves: 6
Ingredients
- 1 Tbsp. butter.
- Grated rind of one orange.
- 1 lb peeled and sliced carrots.
- 3/4 cup orange juice.
- 1 chopped onion ¼ cup cream.
- 3 ½ cups chicken stock.
- Salt and pepper.
- Pinch of sugar.
Instructions
- Melt butter in large saucepan, add the carrots and onion and cook over low heat for about 10
minutes, without browning.
- Add the stock, sugar, salt and pepper to taste.
- Bring to the boil and simmer for one hour or until the carrots are tender; leave to cool slightly.
- Process the soup in a blender until smooth.
- Stir in the orange rind and juice.
- Leave to cool and chill in the fridge.
- Just before serving stir in the cream.
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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