Yelta's Carrot and Orange Soup

Ingredients

• 1.1 onion, medium; finely chopped
• 2.30 gram butter
• 3.450 gram carrots, very thinly sliced
• 4.1 litre chicken stock
• 5.orange juice, juice of 1–2 oranges; to taste
• 6.250 millilitre cream
• 7.salt, to taste
• 8.black pepper, to taste
• 9.chives, snipped; for garnish

Method

1. 1.Sweat the onions in butter. To sweat, cover pot with greased waxproof paper. Put lid on top and cook slowly until carrots are tender.
2. 2.Add stock. Cook up and then liquidise.
3. 3.Add orange juice and salt and pepper to taste.
4. 4.Stir in cream. Do not boil soup after you have added the juice and the cream.
5. 5.Serve with snipped chives.

Notes

• Card subtitle: 'Potage Crème d'Or' (French for Cream of Gold Soup).
• Card note: 'This soup is tasty warm or chilled.'
• Waxwrap/waxproof paper placed over the pot is the classic South African sweating technique.