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