Carrot Onion Soup With A Toasted Cashew Garnish |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Elegant, unique and so tasty. Hope you enjoy as much as we do. Ingredients:
2 tablespoons butter |
1 large white onion chopped |
5 cups chicken stock |
2 tablespoons honey |
1-1/2 pounds thin carrots peeled and chopped |
2 tablespoons tomato paste |
2 tablespoons long grain rice |
grated zest of 1 orange |
1 cup fresh orange juice |
1/2 cup heavy whipping cream |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/8 teaspoon freshly grated nutmeg |
1 tablespoon brandy |
1/4 cup freshly toasted cashews coarsely chopped |
Directions:
1. In a 10-inch skillet melt the butter over medium heat.
2. Add onion and sauté for 3 minutes.
3. Transfer the sauté to a soup pot with stock, honey, carrots, tomato paste and rice.
4. Bring to a boil then turn down the heat to medium low and let simmer covered for 30 minutes.
5. Transfer soup to a food processor and puree with the orange zest, juice, cream, salt and pepper. Serve very hot in cups garnished with a sprinkle of the toasted cashews.
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