| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
| 1 |
|
Garlic clove — minced |
| 2 |
c |
Chicken stock |
| 1 |
|
Onion chopped |
| 1/4 |
ts |
Freshly ground black pepp |
| 1/4 |
c |
Orange juice |
| 1/8 |
ts |
Cayenne pepper |
| 1/2 |
lb |
Carrots, peeled — 1/2" sli |
| 1/8 |
ts |
Grated nutmeg |
| 1 |
|
Potato, peeled — 1/2 " |
|
|
Slices |
| 1/4 |
c |
Chopped fresh chives |
| 1/2 |
c |
Heavy cream |
| 24 |
|
(2 inch) pieces of chive |
INSTRUCTIONS
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.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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