Carrot-orange soup w/toasted cashew garn

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
1 large Onion; chopped
4 cups Chicken broth
1 tablespoon Honey; or to taste
1½ pounds Carrots; peeled and chopped
2 tablespoons Tomato paste
2 tablespoons Long-grain rice
1 Orange; zest from
1 cup Fresh orange juice
½ cup Heavy cream
Salt and pepper; to taste
⅛ teaspoon Nutmeg; optional
1 tablespoon Brandy; optional
1 dash Cayenne pepper; optional
¼ cup Cashews; freshly toasted

Directions

From: Betsy Burtis <BuddoB@...> Date: Sun, 14 Jul 1996 07:35:28 -0400 Recipe By: Dairy Hollow House

In a 10" skillet, melt butter over medium heat. Add onion and saute until it starts to soften, about 3 minutes. Transfer the saute to a soup pot with broth, honey, carrots, tomato paste, and rice. Bring to a boil, then turn down heat to medium low and let simmer, covered for 30 minutes or until the rice is quite soft.

Transfer soup to a blender and puree with the orange zest and juice, cream, and salt and pepper. Taste. If carrots are flavorfull enough, you won't need anything else, but if its not quite there, add nutmeg, brandy and cayenne to taste. For extra smoothness, you may strain the soup after pureeing.

Return the soup to the pot and reheat, watching closely to prevent burning.

Taste. If its too thick, thin with additional broth. Serve with toasted cashews as garnish.

EAT-L Digest 13 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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