| 1 | Rind and juice of 2 oranges salt and pepper grate the rind from the oranges. |
| 2 | Squeeze ?cup fresh orange juice. |
| 3 | Clean the carrots and trim the stems. |
| 4 | If the carrots are small, cook whole; if they are larger, cut into any shape so they will cook in about 10 minutes. |
| 5 | Peel the turnips and cut into ?inch pieces. |
| 6 | In a saucepan, cook the vegetables in the orange juice on slow heat until tender. |
| 7 | Add the chicken stock and let the vegetables steep on a slow flame for another 10 to 15 minutes. |
| 8 | Remove to a blender and puree until smooth; correct the seasonings. |
| 9 | Make a compound butter by combining the orange rind, honey, mustard and herbs with softened butter. |
| 10 | Halve the plums and then slice each half into thin slices that can be fanned out. |
| 11 | Ladle the soup into bowls; garnish with a piece of the compound butter and the plums |
