Chilled Carrot Soup with Garden Herbs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This lovely summer soup has a rich, smooth texture even though it contains no cream. For a picnic, bring the cold soup in a thermos and the chives in a plastic bag, and then serve in sturdy ceramic bowls. Ingredients:
6 tablespoons olive oil |
5 large carrots, thinly sliced |
2 1/2 cups thinly sliced onions |
1 teaspoon dried thyme |
1 teaspoon golden brown sugar |
1/2 teaspoon ground nutmeg |
4 cups canned chicken broth |
1/4 cup orange juice |
chopped fresh chives |
Directions:
1. Heat olive oil in large saucepan over medium heat. Add carrots and onions and sauté 4 minutes. Add thyme, brown sugar and nutmeg; saut é until vegetables are tender, about 6 minutes. Add chicken broth. Cover pot; simmer until carrots are very soft, about 25 minutes. Using slotted spoon, transfer vegetables to processor. Add 1/4 cup cooking liquid. Puree vegetables until smooth. Return puree to pot. Stir in orange juice. Season to taste with salt and pepper. Chill. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with chives.
|
|