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Carrot-orange soup with toasted cashew garnish
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| Artist: |
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| Categories: |
Appetizers, Carrot, Fruits, Garnishes, Orange, Soups, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Butter | | 1
| large | Onion, chopped | | 4
| cup | Chicken broth | | 1
| tbsp | Honey, or to taste | | 1 1/2
| lbs | Carrots, peeled and chopped | | 2
| tbsp | Tomato paste | | 2
| tbsp | Long-grain rice | | | Orange zest, from 1 orange | | 1
| cup | Fresh orange juice | | 1/2
| cup | Heavy cream | | | Salt and pepper, to taste | | 1/8
| tsp | Nutmeg, optional | | 1
| tbsp | Brandy, optional | | 1
| dash | Cayenne pepper, optional | | 1/4
| cup | Cashews, freshly toasted |
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Procedures:
| 1 | Recipe by: dairy hollow house in a 10" skillet, melt butter over medium heat. | | 2 | Add onion and saute until it starts to soften, about 3 minutes. | | 3 | Transfer the saute to a soup pot with broth, honey, carrots, tomato paste, and rice. | | 4 | Bring to a boil, then turn down heat to medium low and let simmer, covered for 30 minutes or until the rice is quite soft. | | 5 | Transfer soup to a blender and puree with the orange zest and juice, cream, and salt and pepper. | | 6 | Taste. | | 7 | If carrots are flavorfull enough, you won"t need anything else, but if its not quite there, add nutmeg, brandy and cayenne to taste. | | 8 | For extra smoothness, you may strain the soup after pureeing. | | 9 | Return the soup to the pot and reheat, watching closely to prevent burning. | | 10 | Taste. | | 11 | If its too thick, thin with additional broth. | | 12 | Serve with toasted cashews as garnish |
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