Name: Chilled Carrot Soup with Garden Herbs
Ingredients: 6 tb Olive oil; 5 lg Carrots; thinly sliced; 2 1/2 c Thinly sliced onions; 1 ts Dried thyme; 1 ts Golden brown sugar; 1/2 ts Ground nutmeg; 4 c Canned chicken broth; 1/4 c Orange juice; Chopped fresh chives

CATEGORY	CUISINE	TAG	YIELD
Meats		August 1995	1	servings

INGREDIENTS

6	tb	Olive oil
5	lg	Carrots; thinly sliced
2 1/2	c	Thinly sliced onions
1	ts	Dried thyme
1	ts	Golden brown sugar
1/2	ts	Ground nutmeg
4	c	Canned chicken broth
1/4	c	Orange juice
		Chopped fresh chives

INSTRUCTIONS

Heat olive oil in large saucepan over medium heat. Add carrots and
onions and saute 4 minutes. Add thyme, brown sugar and nutmeg;
saut&#233 until vegetables are tender, about 6 minutes. Add chicken
broth. Cover pot; simmer until carrots are very soft, about 25
minutes. Using slotted spoon, transfer vegetables to processor. Add
1/4 cup cooking liquid. Puree vegetables until smooth. Return puree
to pot. Stir in orange juice. Season to taste with salt and pepper.
Chill. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with
chives.
Serves 6.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 1018 Calories (kcal); 83g Total Fat; (70% calories from
fat); 8g Protein; 69g Carbohydrate; 0mg Cholesterol; 136mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 1/2 Vegetable; 1/2
Fruit;
16 1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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