CHICKEN WINGS (63)
|EVERY FEW MINUTES|
|CARROT AND ORANGE SOUP|
1 oz. butter
1 1/2 lbs. carrots, peeled and sliced
2 med. onions, skinned and sliced
2 pts. chicken stock
Salt and pepper
1 med. orange
Melt the butter in a saucepan; add the carrots and onions and cook gently until the vegetables begin to soften. Add the stock, season with salt and pepper and bring to the boil. Reduce the heat, cover and simmer for about 40 minutes, until the vegetables are tender.
Allow the soup to cool slightly, then sieve or puree in a blender or food processor. Finely grate half the rind from the orange and add to the soup. Thinly pare the remainder of the rind, using a potato peeler, and cut into fine shreds. Cook the shreds in simmering water for 2-3 minutes until tender, then drain.
Squeeze the juice from the orange and add to the pan. Reheat gently and adjust seasoning, if necessary. Garnish with shreds of orange rind just before serving.
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