Carrot And Orange Soup Silver Palate Recipe 35 Food

CARROT AND ORANGE SOUP

Steps:

• Heat the oil and gently sauté the onions, until soft and golden. Add the carrots and fry for a further 1-2 minutes.
• Combine the stock, orange juice, ground coriander, cinnamon. Stir in the wet ingredients and cover. Simmer for 40-50 minutes or until the carrots are tender.
• Liquidize the ingredients to your desired consistency. Season to taste and garnish with the coriander leaf.

CARROT AND ORANGE SOUP - (SILVER PALATE) RECIPE - (3/5)

Steps:

• 1. Melt the butter in a pot. Add the onions, cover and cook over low heat until tender and lightly colored, about 25 minutes. 2. Add carrots and stock and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes. 3. Pour the soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the cooking stock and process until smooth. 4. Return puree to the pot and add the orange juice and additional stock, 2 to 3 cups, until soup is of desired consistency. 5. Season to taste with salt and pepper. Add orange zest. Simmer until heated through. Serve immediately.

CARROT-ORANGE SOUP

Steps:

• Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper.
• Puree carrot soup with an immersion blender until smooth.
• Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.
• Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.

POTATO CHEESE SOUP - (SILVER PALATE) RECIPE - (4.3/5)

Steps:

• 1. Melt the butter in a soup pot. Add onions and carrots and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 minutes. 2. Add parsley, stock and potatoes, and bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes. 3. Add dill, remove soup from the seat, and let it stand, covered, for 5 minutes. 4. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the cooking stock and process until smooth. 5. Return pureed soup to the pot and add additional cooking liquid, about 3-4 cups, until the soup reaches the desired consistency. 6. Set over low heat, add salt and pepper to taste, and gradually stir in the grated cheese. When all the cheese is incorporated and the soup is hot (not boiling), serve immediately.

CARROT DILL SOUP

Steps:

• Saute chopped celery, onions, garlic, salt and pepper, in the butter until soft.
• Add carrots sliced about 1/2 inch, and cook about 4 minute
• Add stock and cook until vegetables are fork tender.
• Puree with hand blender.
• Stir in dill.