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| Carrot and Orange Soup |
| ingredients: |
1
chopped onion
1lb/450 grammes sliced carrots
2 ozs (65 grammes or ½
stick) butter
2 ozs (65 grammes or ½
cup) plain flour
1 pint (600ml or two and a half
cups) chicken stock
1 pint (600ml or 2½ cups,
scant) milk
1 orange (juice and rind)
Salt and pepper
1 teaspoon nutmeg
1 oz (one rounded tablespoon)
chopped parsley |
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| method: |
Melt the butter and add the onions and carrots. Cook gently (without colouring)
then stir in the flour and cook
for a further 1/2 minutes. Gradually
add the milk and chickeb stock.
Season with salt, pepper and
nutmeg. Bring to a boil, stirring
constantly, then simmer for
20/30 minutes. Liquidise before
adding orange juice (including
shredded rind) and reheat -
but do not boil. Serve sprinkled
with parsley.
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| You
could always open a can of carrot and
orange soup but it would not taste nearly
as good as this freshly made variety!
And of course you can adjust the ingredients
to get exactly the flavour you want.
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