Peel carrots. Cut in small pieces. Add small amount chicken stock and bay
leaf. Microwave on high for 10 to 15 minutes or cook on stove top until
tender. Meanwhile remove orange skin, zest (not white part) and cut in
small pieces. Juice orange. Set aside, when carrots tender, remove bay
leaf. In blender or food processor puree carrots, orange juice and zest.
Add chicken stock to carrot and orange mixture. Heat. Serve hot with dollop
of sour cream and sprinkled with chopped chives.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!