Carrot Soup a la ‘Al’
One of the half dozen de-lish dishes Al creates when the mood strikes. I think neighbours and friends are a little surprised and then impressed when they taste it.
1/4 cup butter
2 cups finely chopped onion
12 large carrots, peeled and sliced
4 cups chicken stock
1 cup fresh orange juice
salt and pepper to taste
orange zest
Melt butter in large pot and add onions, cooking over low heat until lightly browned.
Add carrots and stock and bring to a boil. Reduce heat. Cover and cook until carrots are very tender, about 30 minutes. Pour through a strainer, reserving stock. Add strained vegetables in batches to food processor or blender and puree until smooth. Return puree to pot, add orange juice and reserved stock.
Season to taste. Add orange zest. Simmer until heated through. Serves 6 to 8.
Everyone especially likes it when we add a couple of tsp. of ginger to a half to one cup of sour cream and put a dollop on top of each bowl of soup.
1/4 cup butter
2 cups finely chopped onion
12 large carrots, peeled and sliced
4 cups chicken stock
1 cup fresh orange juice
salt and pepper to taste
orange zest
Melt butter in large pot and add onions, cooking over low heat until lightly browned.
Add carrots and stock and bring to a boil. Reduce heat. Cover and cook until carrots are very tender, about 30 minutes. Pour through a strainer, reserving stock. Add strained vegetables in batches to food processor or blender and puree until smooth. Return puree to pot, add orange juice and reserved stock.
Season to taste. Add orange zest. Simmer until heated through. Serves 6 to 8.
Everyone especially likes it when we add a couple of tsp. of ginger to a half to one cup of sour cream and put a dollop on top of each bowl of soup.