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, .