Carrot-Orange Soup W/toasted Cashew Garn

6 Servings

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Carrot-Orange Soup W/toasted Cashew Garn Ingredients

2 tb Butter	1 c Fresh orange juice
1 lg Onion; chopped	1/2 c Heavy cream
4 c Chicken broth	Salt and pepper; to taste
1 tb Honey; or to taste	1/8 ts Nutmeg; optional
1 1/2 lb Carrots; peeled and chopped	1 tb Brandy; optional
2 tb Tomato paste	1 ds Cayenne pepper; optional
2 tb Long-grain rice	1/4 c Cashews; freshly toasted
1 Orange; zest from

Instructions for Carrot-Orange Soup W/toasted Cashew Garn

From: Betsy Burtis Date: Sun, 14 Jul 1996 07:35:28 -0400 Recipe By: Dairy Hollow House In a 10" skillet, melt butter over medium heat. Add onion and saute until it starts to soften, about 3 minutes. Transfer the saute to a soup pot with broth, honey, carrots, tomato paste, and rice. Bring to a boil, then turn down heat to medium low and let simmer, covered for 30 minutes or until the rice is quite soft. Transfer soup to a blender and puree with the orange zest and juice, cream, and salt and pepper. Taste. If carrots are flavorfull enough, you wont need anything else, but if its not quite there, add nutmeg, brandy and cayenne to taste. For extra smoothness, you may strain the soup after pureeing. Return the soup to the pot and reheat, watching closely to prevent burning. Taste. If its too thick, thin with additional broth. Serve with toasted cashews as garnish. EAT-L Digest 13 July 96 From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized