This is from "Insatiable, Recipes by Peta Mathias"
Golden Soup
This soup gets its golden colour from oranges and carrots. The heart of every good sauce and soup is the caramelisation of carrots, celery and onions. So you firstly saute a small amount of these three to provide the solid basis upon which the orange and carrot will rest. Other wise you may as well just heat a bottle of orange juice and carrot juice together and enjoy the superficial results.
Serves 6
2 tbsp extra virgin olive oil
2 tbsp butter
1 small carrot, peeled and diced
1 small onion, peeled and diced
1/2 stalk celery, washed and diced
1 cup freshly squeezed orange juice
sprig of mint
bouquet garni in a muslin bag (parsley, bay leaf and thyme tied together)
strip of orange peel
sea salt and freshly ground black pepper
500 gr (1.1 pounds) carrots, peeled and finely sliced
1 litre (4 cups) chicken or vegetable stock or water
cream for garnish (optional)
chopped mint for garnish
1 In a large pot heat oil and butter and saute diced vegetables till golden and caramelised.
2 Add orange juice, scraping up bits of vegetable stuck to bottom of pot.
3 Add all other ingrdients except cream and garnish. Bring to boil then reduce to a simmer. Cook covered until carrots are tender.
4 Allow to cool, remove mint, bouquet garni and orange peel and blend till perfectly smooth and velvety. Season to taste.
Serve in deep bowls with a swirl of cream and a cloud of mint.
Mickle comments:
Please don't try to hurry step 1, it is essential for a full flavour. And don't be too tough on yourself over quantities - when I made it for Christmas I had just one orange so I used all of the zest and left the zest in when it was blended.
This is delicious hot or chilled so dear friends freezing in the Northern hemisphere and being fried in Australia can all enjoy the soup right now. And, if like me you don't like the taste of cooked carrots, still go ahead and make this because it doesn't taste cooked carroty all. This soup freezes well too.
Cook and Enjoy
10 comments:
Thanks Mickle, I think I will be making that sometime very soon.
Hello Mickle
Just poppe in to say thank you for that, have carrots and oranges in the laundry ready to do something with. Not tomorrow tho' its going to be 43c and theres no way the stove is going on lol
Take care
Cathy
Looks like South Australia and Victoria will both be mighty hot. Just read that all the national parks in Vic have been closed.
Fingers crossed for everyone there across the ditch. Is currently 13C in Wellington!
I'm trying to think of the taste of carrots and oranges together. Hmmm...
I love carrots and oranges! And it's really cold here, so I'll need mine warm, thank you. We got to a high of 20F today, after overnight temps of 4F. My newspaper says that we've been 8 degrees below normal for weeks now. No wonder my toes are ready to fall off! 13C is like our summer was. We only had 2 weeks of what we consider normal summer temperatures; I hope you and Zebby do better!
Marjie - hide the ingredients from your fussy eaters and use your food processor (you know - chop the first 3 veg then use the slicing blade for the rest of the carrots) and it can be prepared very fast - yes even in Marjie quantities.
Use what ever fresh or dried herbs you have but please do include fresh orange zest. This soup is wonderfully comforting in any weather. Thor may even like it! Afraid veg are wasted on Zebby.
Thx for the recipe, but where is the meat? Propz Pilgtim
YUM!!!
Ah, dear Pilgrim, you are a true friend of Zebbycat who loves most meat based food and cheese.
This sounds a must make, thanks Mickle, I'll keep you posted!
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