Recipe for Tim’s Carrot and Orange Soup
It's still chilly enough in the evenings, but delighted with the extra daylight to get out and about.
Here's a lovely recipe for a lighter soup, great at this time of year...
Carrot and Orange Soup
(c) 'At Home in Renvyle' by Tim O'Sullivan
400g carrots, diced
400g onions, sliced
1.2 litres of chicken (or vegetable) stock
1 orange rind and juice
salt and pepper to season
half pint of cream
Melt the butter in a large pot, add the carrots and onions and cook until soft. Add stock and bring to the boil. Simmer for 30 minutes.
Allow to cool, then puree in a blender. Add the juice and orange rind. Return to the pot and reheat gently. Add cream and season to taste.
Serve with crusty white bread