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(from Silver Palate Cookbook, Julee Rosso and Sheila Lukens)
4 tablespoons sweet butter
2 cups finely chopped yellow onions
12 large carrots, l-1/2 -2 pounds, peeled and chopped
4 cups chicken stock (I often use vegetable stock)
1 cup fresh orange juice
salt and freshly ground black pepper, to taste
grated fresh orange zest, to taste
l. Melt butter in a pot. Add the onions 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, or use a food mill fitted with a medium disc. 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.
Makes 4 to 6 portions (I always double the recipe because, given the time it takes, you might as well make lots. This soup freezes really well)