Chilled Carrot and Orange Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 20 min Start to finish: 2 1/2 hr (includes chilling) The electric blender (originally a bartender's tool for daiquiris) became a must-have home appliance in the 1950s. Cooks grew enamored of the blender's ability to create velvet-smooth soups soups previously (and messily) forced through food mills and sieves. Ingredients:
1 medium onion, finely chopped |
3 tablespoons unsalted butter |
1 1/2 lb carrots, sliced 1/8 inch thick (4 cups) |
4 cups water |
1/8 teaspoon salt |
1/4 teaspoon black pepper |
large pinch of ground cloves |
1 cup fresh orange juice |
2 teaspoons fresh lemon juice |
garnish: fresh mint leaves |
Directions:
1. Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes.
2. Purée soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl. Stir in orange and lemon juices.
3. Chill soup, covered, until cold, at least 2 hours.
4. Cooks' note: Soup can be chilled up to 2 days. Thin with water before serving if necessary.
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