Menu Enter a recipe name, ingredient, keyword...

Carrot and Orange Soup - (Silver Palate)

By

From the old Silver Palate shop in Manhattan, this was one of their most popular soups.

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 4 Tbsp sweet butter
  • 2 cups finely chopped yellow onion
  • 12 large carrots, 1 1/2-2 lbs, peeled and chopped
  • 4 cups chicken stock *(you can substitute veggie stock)
  • 1 cup fresh orange juice
  • salt and freshly ground black pepper, to taste
  • grated fresh orange zest to taste

Details

Preparation

Step 1

1. Melt the butter in a pot. Add the onions, cover and cook over low heat until tender and lightly colored, about 25 minutes.

2. Add carrots and stock and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes.

3. Pour the soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the cooking stock and process until smooth.

4. Return puree to the pot and add the orange juice and additional stock, 2 to 3 cups, until soup is of desired consistency.

5. Season to taste with salt and pepper. Add orange zest. Simmer until heated through. Serve immediately.

‚Äč

You'll also love

Review this recipe

Candied Sweet Potatoes with mandarin orange Pineapple Orange Chicken