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Post by marlaoh on Apr 14, 2004 6:08:51 GMT -6
Carrot Soup Prep: 20 min, Cook: 30 min. 1 Tbs. plus 1 tsp. unsalted butter 1-1/2 lbs. carrots, peeled and sliced 1 large red bell pepper, seeded and sliced 1 large sweet onion, sliced 2 tsp. sugar 1-1/4 cups vegetable stock 2 oranges, juiced 1/2 cup light cream Melt butter in a heavy saucepan over medium heat. Sauté carrots, bell peppers and onions 7-8 minutes, stirring frequently. Add sugar and sauté another minute. Stir in vegetable stock and orange juice and bring to a boil. Cover saucepan. Reduce heat to low and simmer 20 minutes or until vegetables are very tender. Transfer to a large bowl and cool. Purée mixture in a food processor or blender until very smooth. Add cream, blend and serve immediately
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