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Italian Orange Carrot Soup 6 carrots, cut into 1-inch pieces
1 medium onion, cut into large dice, about 1-inch
1 leek, white part only, wash well and cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1-inch dice
1 large potato, peeled and cut into 1-inch dice
8 cups chicken stock
1/2 teaspoon kosher salt
1/2 cup orange juice
1 bay leaf
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Pinch of ground cinnamon
1 navel orange, washed and halved, seeds removed (zest orange)
1 teaspoon orange zest
- Place all the ingredients in a 6 to 8-quart stockpot and bring to a boil, over high heat.
- Reduce heat and simmer until all vegetables are soft, about 25 minutes. Remove and discard the bay leaf and orange halves.
- Transfer 4 cups of solids into a blender or food processor. Be careful not to put too much soup in processor or it will overflow. Process until completely smooth and silky, gradually adding broth from pot as necessary. Pour soup into a large bowl or tureen. Keep repeating until all soup has been pureed. If necessary, and it will be, reheat soup.
- Ladle into soup bowls, sprinkle with the orange zest, and serve immediately.
EQUIPMENT NEEDED:
4-cup glass measuring cup Cutting board Sharp knife
Measuring spoons 8-quart stock pot Long wooden spoon
Food processor Soup tureen
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