Carrot and Orange Soup

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Carrot and Orange Soup

Yield: 4-6 servings

Ingredients

• 4 tablespoons sweet butter
• 2 cups finely chopped yellow onions
• 12 large (1 1/2 - 2 lbs) carrots, peeled and chopped
• 4 cups chicken stock/broth
• 1 cup fresh orange juice

Cooking Directions

1. Melt the butter in a pot. Add the onions, cover and cook over low heat until tender and lightly colored. about 25 minutes.
2. Add carrots and broth and bring to a boil.
3. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes.
4. Either puree soup in batches with a blender or food processor or use an immersion blender right in the pot. Blend until smooth.
5. Add orange juice and extra broth for desired consistency.
6. Season with salt and pepper and garnish with chives.

Above is Sheila Lukins recipe from Silver Palate Cookbook: 

Rosso, Julee, Sheila Lukins, and Michael McLaughlin. The Silver Palate Cookbook. New York: Workman, 1982. N. page 44. Print.

Notes: I used clementine oranges and also added the zest of four (4) clementine oranges just prior to serving. I was a little short on chicken stock which is why it was more a bisque than a soup.