Carrot and Orange Soup Recipe

Origin: Britain Period: Modern

Ingredients

1 onion, chopped
450g carrots, sliced
65g butter
65g plain flour
600ml chicken stock
600ml milk
juice and shredded rind of 1 orange
1 tsp nutmeg
30g chopped parsley
salt and black pepper to taste

Carrot and Orange Soup Preparation:

Method:

Melt the butter in a pan and add the onions and carrots. Cook gently until the onions have softened then stir-in the four and cook for a further 30 seconds. Gradually add the milk and chicken stock, stirring all the while. Add the nutmeg and season with salt and freshly-ground black pepper. Stirring constantly, bring to the boil then reduce to a simmer and cook for about 25 minutes.

Allow to cool and liquidize. Return to the pot and add the orange juice and rind. Re-heat. but be careful not to allow the mixture to boil, then serve in soup bowls sprinkled with parsley.

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