While temperatures continue to hover in the 40`s ( degrees centigrade).
Cold soups are always a welcome course to our tea at the end of another sizzler of a day.
A strange combination of ingredients , but very refreshing and a satisfying alternative to breads and heavy antipastos
.
Cook 900gm of fresh carrots ... or use 900gm of frozen carrots in salted boiling water till just tender and drain off water , set aside.
Heat 50 gm of unalted butter
Fry a 300gm red onion ( finely chopped ) until it is softened and aromatic but not coloured.
Place onions and carrots in a processor , puree.
Add 600ml of orange juice from a carton through the funnel of the processor while it is pureeing.
Remove to a bowl and stir in 600ml of chicken stock .
Chill the soup and upon serving stir in 150ml of double cream or strained greek yoghurt and garnish with fine slices of the green part of the spring onion ..
This soup can also be served piping hot with the cream or yoghurt.
Enjoy......
Cold soups are always a welcome course to our tea at the end of another sizzler of a day.
A strange combination of ingredients , but very refreshing and a satisfying alternative to breads and heavy antipastos
.
Cook 900gm of fresh carrots ... or use 900gm of frozen carrots in salted boiling water till just tender and drain off water , set aside.
Heat 50 gm of unalted butter
Fry a 300gm red onion ( finely chopped ) until it is softened and aromatic but not coloured.
Place onions and carrots in a processor , puree.
Add 600ml of orange juice from a carton through the funnel of the processor while it is pureeing.
Remove to a bowl and stir in 600ml of chicken stock .
Chill the soup and upon serving stir in 150ml of double cream or strained greek yoghurt and garnish with fine slices of the green part of the spring onion ..
This soup can also be served piping hot with the cream or yoghurt.
Enjoy......
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