Carrot and Orange Soup

[Printable Version]

(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)