Fresh Orange-Carrot Soup (Hong Lo Bak Tchang Lang Tong) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This delicate, tangy cold soup from Singapore is an excellent appetite stimulant for a summer meal of cold duck or chicken. Serve chilled in glass or pretty china bowls as a first course. Ingredients:
2 tablespoons peanut oil |
1 lb carrot, coarsely chopped |
3/4 cup sliced leek, white part only |
1 tablespoon fresh gingerroot, peeled and minced |
3 cups chicken or 3 cups vegetable stock |
1 1/2 cups fresh squeezed orange juice |
salt |
finely sliced leek, light green part only, separated into circles, washed and patted dry |
Directions:
1. Heat the oil in a large saucepan, then saute carrots, leeks, and ginger until they are soft. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes, until vegetables are done.
2. Using a food processor, blender or stick mixer, puree soup and return to pan and stir in orange juice.
3. Season to taste with salt-remember to oversalt cold soups a little. Refrigerate and chill.
4. When ready to serve, ladle into bowls and top with leek circles.
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