Chilled Creamy Carrot Soup
Serves:
Ingredients:
1
ea
Garlic clove, minced
1
ea
Onion chopped
1/4
c
Orange juice
1/2
lb
Carrots, peeled, 1/2" sli
1
ea
Potato, peeled, 1/2 " slices
1/2
c
Heavy cream
2
c
Chicken stock
1/4
ts
Freshly ground black pepp
1/8
ts
Cayenne pepper
1/8
ts
Grated nutmeg
1/4
c
Chopped fresh chives
24
ea
(2 inch) pieces of chive
Method:
In a 2 quart microwaveproof casserole, combine the garlic, onion, orange juice, carrots, and potato.
Cover tightly and cook on HIGH for 6 to 8 minutes or until tender, stirring once.
Puree in a food processor or blender.
Pour the cream into the bowl of the food processor, and continue to process until smooth.
Return to the casserole and add the broth, black pepper, cayenne, nutmeg, and chopped chives.
Stir well and chill for at least 1 hour or up to 4 days.
To serve, divide the soup among four bowls.
Arrange 3 pieces of chive tops on top of each bowl of soup.