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Carrot and Orange Soup Recipe

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This recipe for Carrot and Orange Soup, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 ounce butter
1 1/2 pounds carrots, peeled and sliced
2 medium onions, skinned and sliced
2 pints chicken stock
Salt and pepper
1 medium orange

Directions:
Directions:
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.

Personal Notes:
Personal Notes:
I got this recipe from www.cooks.com

12/28/08 - This soup is super.

 

 

 

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