For those slightly colder days and nights you might want to try this …
| Ingredients and Quantities | UK | USA |
| Carrots, chopped | 500 grams | 1 lb |
| Onions, chopped | 500 grams | 1 lb |
| Oranges, or juice with heavy pulp | 3 oranges, in segments; or half mug of juice | |
| Soft brown sugar | 1 tablespoon | |
| Chicken stock (or chicken stock cube) | 1½ pints | 1¾ pints / 3½ cups |
| Single cream | ¼ pint / .15 litre | ¼ pint |
| Pepper, Salt | To taste | |
| Finely chopped parsley to garnish | Handful | |
Utensils and Cooking Equipment
- One large saucepan
- Blender
Recipe Instructions
- Cook onions and carrots in stock until tender
- Stir in oranges or juice, and sugar; pepper and salt to taste
- Pour into blender and liquidize (alternatively, rub through sieve to purée)
- Stir in cream and reheat but do not boil
- Serve hot or cold, garnish with parsley
This soup should be pretty thick in texture – someone called it a “solid soup” when we served it once – and if you want a sharper version substitute lemons or lemon juice for the some of the oranges and sugar.
