Soups Recipes - Sherried Carrot and Orange Soup

Ingredients

• 2 large oranges

• 450 g/1lb carrots, sliced

• 1 onion, sliced

• 25 g/1 oz/2 tbsp butter

• 900 ml/1 1/2 pts/3 3/4 cups vegetable stock

• 1 bay leaf

• Salt and freshly ground white pepper

• 30 ml/2 tbsp medium dry sherry

• 50 g/2 oz/1/2 cup cooked brown rice

• A little crème fraiche

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Method:

1. Thinly pare the rind off half of an orange. Cut into thin strips and boil in a little water for 2 minutes then drain and rinse with cold water.

2. Grate the rind off the other half and reserve. Squeeze the juice from both oranges and reserve.

3. In a saucepan, fry (sauté) the carrots and onion gently in the butter for 2 minutes, stirring.

4. Add the stock, bay leaf, a little salt and pepper, the grated orange rind and the juice.

5. Bring to the boil, reduce the heat, cover and simmer for about 25 minutes or until the carrots are really tender.

6. Discard the bay leaf then puree the mixture in a blender or processor. Stir in the sherry and rice.

7. Reheat or chill, ladle into soup bowls and serve garnished with a spoonful of crème fraiche and the strips of orange rind.