Wednesday 6 January 2010




Carrot and Orange Soup





Ingredients:
1 chopped onion

450g sliced carrots

2tbsp olive oil

40g plain flour

600ml chicken stock

600ml milk
, semi skimmed
1 orange (juice and rind)

Salt and pepper

1 tsp nutmeg

1 tbsp chopped parsley

Method:
Heat the oil 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 chicken 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 sprink
led with parsley.

No comments:

Post a Comment

Seafood Paella

Paella is the taste of Summer for me.  As soon as the sun is out so is the paella pan. I cooked this one on the hob, using two burners but i...