6 servings
7 ounces carrots, peeled and sliced
1/2 inch thick
41/3 cups chicken broth
41/3 cups fresh orange juice
1 cup plus 1 tablespoon whipping cream
2 tablespoons minced onion
1 teaspoon ground ginger
3 whole cloves
Salt
Finely grated orange peel
Boil carrots in enough water to cover in heavy large saucepan 10 minutes. Drain well. Add remaining ingredients except salt and orange peel and simmer until carrors arc very tender, about 30 minutes. Strain soup into another heavy large saucepan, pressing on solids with back of spoon to extract as much liquid as possible. Bring soup to boil. Reduce hear and simmer 15 minutes. Season with salt. Ladle soup into bowls. Garnish each with finely grated orange peel and serve.
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