Source:

Silver Palate Cookbook

Serves/Makes:4

Ingredients

• 4 tbsp (60 ml) sweet butter
• 2 cups (475 ml) finely chopped yellow onions
• 12 large carrots, about 2 lbs (.9 kg)., peeled and chopped
• 4 cups (950 ml) chicken stock
• 1 cup (225 ml) fresh orange juice
• salt and freshly ground black pepper, to taste
• grated fresh orange zest to taste

Preparation

• Melt the butter in a pot.
• Add onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.
• Add carrots and stock and bring to a boil.
• Reduce heat, cover, and simmer until carrots are very tender, about 30 minutes.
• Pour the soup through a strainer and transfer the solids to the bowl of a food processor.
• Add 1 cup (225 ml) of the cooking stock and process until smooth.
• Return the puree to the pot and add the orange juice and additional stock, 2 to 3 cups (700 ml), until the soup is the desired consistency.
• Season to taste with salt and pepper; add orange zest.
• Simmer until heated through. Serve immediately.

Comments

This is right out of the cookbook.