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PUREED CARROT SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
2 TB butter
1/4 c finely chopped onion
1/2 ts curry powder
2 c finely chopped carrots
3 c chicken broth
: Salt and pepper
1 ts grated orange rind
1/4 c orange juice
: Sour cream and finely sliced
: scallion or chives, for gar
Heat 2 tablespoons butter in a saucepan. Cook onions,
covered until soft. Stir in curry powder. Add carrots
and broth; bring to a simmer and cook for 20 minutes
or until carrots are very tender. Season to taste with
salt and pepper.
Puree in food processor or blender with orange rind
and juice.
Return soup to saucepan (boil down if too thin; add
water if too thick); adjust seasoning. Portion soup
into bowls and garnish with a dab of sour cream and a
sprinkling of scallion.
Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602
Date: Sun, 29
Sep 1996 21:27:39 -0400
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