Ingredients: 1 medium Onion 500 g carrots 700 ml chicken stock juice of 2 oranges 1 bay leaf salt and pepper double cream to swirl (optional) fresh parsley Directions:1. Lightly cook onions in butter (steam fry) add sliced carrots. Pour on stock, add bay leaf and seasoning. Add orange juice and simmer for one hour with lid on. 2. Liquidize. Float cream on if wanted and add chopped parsley or thin orange peel before serving. |