Chilled creamy carrot soup
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Chilled creamy carrot soup
  Carrots    Soups  
Last updated 6/12/2012 1:14:40 AM. Recipe ID 43673. Report a problem with this recipe.
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      Title: Chilled creamy carrot soup
 Categories: Breads, Muffins & r
      Yield: 4 Servings
 
      1    Garlic clove -- minced
      2 c  Chicken stock
      1    Onion chopped
    1/4 ts Freshly ground black pepp
    1/4 c  Orange juice
    1/8 ts Cayenne pepper
    1/2 lb Carrots, peeled -- 1/2" sli
    1/8 ts Grated nutmeg
      1    Potato, peeled -- 1/2 "
           Slices
    1/4 c  Chopped fresh chives
    1/2 c  Heavy cream
     24    (2 inch) pieces of chive
 
  In a 2 quart microwaveproof casserole, combine the garlic, onion,
  orange juice, carrots, and potato.  Cover tightly and cook on HIGH
  for 6 to 8 minutes or until tender, stirring once. Puree in a food
  processor or blender.  Pour the cream into the bowl of the food
  processor, and continue to process until smooth. Return to the
  casserole and add the broth, black pepper, cayenne, nutmeg, and
  chopped chives. Stir well and chill for at least 1 hour or up to 4
  days. To serve, divide the soup among four bowls. Arrange 3 pieces of
  chive tops on top of each bowl of soup.
  
  




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Recipe ID 43673 (Apr 03, 2005)

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