Updated Monday, February 11th, 2008
Yield: 4 servings
Combine butter, oil and onions in a soup pot and cook until the onions are soft. Add carrots and chicken stock and bring to a slow boil. Reduce the heat, cover and simmer for about 1/2 hour or until carrots are tender. Strain the soup reserving both the solids and the broth. Purée the solids in a food processor with 1 cup of the broth until smooth. Return the purée to the pot and add the orange juice and enough of the remaining stock until you get the desired soup-like consistency. Season to your taste and serve with a pinch of the zest and dill on top.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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