I
love making thick soups in my crockpot. Beef vegetable is my favorite. My hero
in my current work in progress—a shapeshifter Christmas romance—cooks Carrot
and Orange Soup for the heroine. I found an old Scottish recipe I’ll include at
the end of the story.
CARROT AND ORANGE SOUP
A winter warmer.
Ingredients:
1 chopped onion
1lb (450 grammes) sliced carrots
2 ozs (65 grammes or ½ stick) butter
2 ozs (65 grammes or ½ cup) plain flour
1 pint (600ml or two and a half cups) chicken stock
1 pint (600ml or 2½ cups, scant) milk
1 orange (juice and rind) wash orange first
Salt and pepper
1 teaspoon nutmeg
1 oz (one rounded tablespoon) chopped parsley
1lb (450 grammes) sliced carrots
2 ozs (65 grammes or ½ stick) butter
2 ozs (65 grammes or ½ cup) plain flour
1 pint (600ml or two and a half cups) chicken stock
1 pint (600ml or 2½ cups, scant) milk
1 orange (juice and rind) wash orange first
Salt and pepper
1 teaspoon nutmeg
1 oz (one rounded tablespoon) chopped parsley
Method:
Melt the butter and add the onions and carrots. Cook gently (without colouring) then stir in the flour and cook for a further 1/2 minutes. Gradually add the milk and chicken stock. Season with salt, pepper and nutmeg. Bring to a boil, stirring constantly, then simmer on low for 20/30 minutes. Liquidise before adding orange juice (including shredded rind) and reheat - but do not boil. Serve sprinkled with parsley.
Melt the butter and add the onions and carrots. Cook gently (without colouring) then stir in the flour and cook for a further 1/2 minutes. Gradually add the milk and chicken stock. Season with salt, pepper and nutmeg. Bring to a boil, stirring constantly, then simmer on low for 20/30 minutes. Liquidise before adding orange juice (including shredded rind) and reheat - but do not boil. Serve sprinkled with parsley.
I love a man who can
cook. Don’t you? Maybe next month, I can share a spring recipe with you.
www.vonniedavis.com
Interesting recipe, Vonnie. I really enjoyed your most recent shifter tale, Beary Sassy. I love the characters in your books. You are an awesome author.
ReplyDeleteAw, Beth, thank you so much. That means a lot. I really enjoy writing bear shifters, doing so stretches my imagination. That, and they are so comical.
DeleteI love carrots, so I'm curious to try the carrots and orange idea. It seems to be an odd combination of ingredients. Thanks!
ReplyDeleteI had a bowl of it in Edinburgh when I was there. I wasn't so sure I'd like it, but I did. Haggis, made from lamb's lungs, heart, and kidneys, wasn't worth more than one bit and a big shudder. Eek!
ReplyDelete