Carrot-Orange Soup

• 4 tbsp (60 ml) sweet butter
• 2 cups (475 ml) finely chopped yellow onions
• 12 large carrots, about 2 lbs (.9 kg)., peeled and chopped
• 4 cups (950 ml) chicken stock
• 1 cup (225 ml) fresh orange juice
• salt and freshly ground black pepper, to taste
• grated fresh orange zest to taste

Melt the butter in a pot.

Add onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.

Add carrots and stock and bring to a boil.

Reduce heat, cover, and simmer until carrots are very tender, about 30 minutes.

Pour the soup through a strainer and transfer the solids to the bowl of a food processor.

Add 1 cup (225 ml) of the cooking stock and process until smooth.

Return the puree to the pot and add the orange juice and additional stock, 2 to 3 cups (700 ml), until the soup is the desired consistency.

Season to taste with salt and pepper; add orange zest.

Simmer until heated through. Serve immediately.

Serves 4

from the Silver Palate Cookbook