Thursday, June 10, 2010

Carrot and Orange Soup

Serves 4

50g Unsalted Butter
3 Leeks or 2 big Onions, sliced
500g Carrots
Fresh Garlic, finely chopped
1 litres Chicken or Vegetable Stock
Grated Zest and Juice of 2 Oranges
Freshly grated Nutmeg
Sea Salt and fresh Black Pepper
Yoghurt or Cream

1] Gently melt the Butter and add the Leek or Onions. Let them sweat for about 10 minutes, but don't let them colour.

2] Add the Garlic and cook for a few minutes, making sure it doesn’t burn.

3] Warm the Stock and Orange Zest/Juice, and add it to the pan.

4] Taste and season with Nutmeg, Salt and Pepper. Taste again.

5] Bring just to the boil, then lower to a simmer. Cover and simmer for 40 minutes, or until the vegetables are tender.

6] Get some Bacon frying to garnish the soup.

7] Turn off the heat and let it cool. Purée the soup in the pan. Reheat gently and taste adding more seasoning if required.

8] Serve and swirl some Yoghurt or Cream.

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