Carrot And Orange Soup
1 large orange
2 bacon rashers or several bacon rinds, chopped
900ml/ 1 1/2pints water
1 onion
350g/ 12oz carrots, grated
1 tbsp chopped chives
salt and pepper
Garnish:
1 orange
1 Pare the rind from the orange, avoiding the bitter white pith. Put the bacon rashers or bacon rinds, water, the orange rind and whole onion into a saucepan. Simmer for 30 minutes, then remove the bacon, onion and orange rind.
2 Halve the orange, add the juice to the liquid in the pan with the carrots, chives and salt and pepper to taste.
3 Cook for just 5 to 8 minutes so that the carrots retain their pleasant nutty flavor.
4 Halve the orange for garnish, remove and chop the segments and put into the soup just before serving.
5 Serve hot or cold
0 comments:
Post a Comment