This was my second soup and came from a recipe I found in a book. I followed the recipe to the letter and wish I hadn't because it called for 3 oranges which I found to be a little "too much". Having said that, a friend really liked it and went as far as saying that he would have gladly paid for it in a restaurant! Nevertheless, I have amended the recipe to calm things down a little.
Ingredients:
- 2lbs Carrots (chopped)
- 2 Onions (finely chopped)
- 1 Meduim Orange
- 1 Bay Leaf
- 2 Vegetable Stock Cubes
- Small amount of chives
- Small tub of Creme Fraiche
Method:
Grate the rind from the orange and then squeeze all the juice from it.
Saute the veg in a pan with a knob of butter (or oil) for 3 or 4 minutes, stirring constantly. This is to soften the veg but you do not want it turning brown.
In a measuring jug, add a pint and a half of boiling water and drop your stock cubes into the jug. Stir them in to dissolve. Add the stock to the pan, add your bay leaf and orange rind. Bring to the boil.
When the pan is boiling, cover with a lid and turn the heat right down and allow the soup to simmer for about 15/20 minutes. Stir occasionally and make sure it's simmering, not boiling.
When it's ready, remove the bay leaf, transfer the contents of the pan to a blending machine and blend to purée the soup. I actually used a hand-blender in the pan itself. If you choose this method, just be careful not to scald yourself!
Season to taste. Garnish with swirl of creme fraiche and snipped chives.
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