| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Butter |
| 4 |
c |
Carrots, sliced |
| 1 |
|
Whole onion, sliced |
| 3 |
c |
Chicken stock |
| 1 |
c |
Orange juice |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Hot pepper sauce |
| 1/4 |
c |
Plain nonfat yogurt |
| 1 |
ts |
Fresh mint |
INSTRUCTIONS
In a large heavy saucepan, melt the butter over low heat. Cook carrots and
onion, covered and stirring twice, for 10 minutes.
Add chicken stock and bring to a boil. Reduce heat, cover and simmer for
about 30 minutes or until carrots are tender.
Transfer the soup in batches to a food processor or blender. Puree until
smooth. Return to the pot, stir in orange and lemon juices, hot pepper
sauce and salt to taste. If serving hot, heat through. If serving cold,
cover and chill for up to 2 days. To serve, swirl a little yogurt into each
bowl and garnish with mint if desired.
NOTES : This unusual soup is from the kitchen of newscaster Catherine Wood
of CJAD - Montreal. She says the recipe may sound a bit bizarre, but is
great tasting and packs a real punch.
Recipe by: CJAD newscaster - Catherine Wood Posted to MC-Recipe Digest V1
#515 by "M.Leiva" <mleiva@netcom.ca> on Mar 14, 1997
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