Carrot and Orange Soup
(c) 'At Home in Renvyle' by Tim O'Sullivan
Ingredients
30g butter
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
Method
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
- Tim's Fruit Scones
- Connemara mussels with lemongrass and ginger
- Passion fruit and vanilla crème brulée
- Rhubarb and Ginger Crumble
- Tim's connemara scallops
- Pan Seared Sea bass
- Tower of Crabmeat
- Broccoli and blue cheese soup
- Brown Bread Soda
- Crispy Breast of Duckling
- Herb crusted roulade of salmon
- Connemara lamb with a herb and mustard crust
- Connemara Seafood Chowder
- Chocolate Steamed Pudding
- Carrot and Orange Soup
