Chilled creamy carrot soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Garlic clove -- minced | |
| 2 | cups | Chicken stock |
| 1 | Onion chopped | |
| ¼ | teaspoon | Freshly ground black pepp |
| ¼ | cup | Orange juice |
| ⅛ | teaspoon | Cayenne pepper |
| ½ | pounds | Carrots, peeled -- 1/2\" sli |
| ⅛ | teaspoon | Grated nutmeg |
| 1 | Potato, peeled -- 1/2 \" | |
| Slices | ||
| ¼ | cup | Chopped fresh chives |
| ½ | cup | Heavy cream |
| 24 | (2 inch) pieces of chive | |
Directions
In a 2 quart microwaveproof casserole, combine the garlic, onion, orange juice, carrots, and potato. Cover tightly and cook on HIGH for 6 to 8 minutes or until tender, stirring once. Puree in a food processor or blender. Pour the cream into the bowl of the food processor, and continue to process until smooth. Return to the casserole and add the broth, black pepper, cayenne, nutmeg, and chopped chives. Stir well and chill for at least 1 hour or up to 4 days. To serve, divide the soup among four bowls.
Arrange 3 pieces of chive tops on top of each bowl of soup.
Recipe By :
File
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