Go back to classics with a beautifully light carrot and orange soup, perfect for when you want restaurant quality food but you’re barred from leaving the house due to a rampant viral pandemic.
Patricia pairs it with Suzanne by Leonard Cohen.
Serves 4 hot or cold
450 gms (1 lb) new carrots 1 onion 25 gm (1 oz) butter 1 L (1 ½ pints) chicken stock 1 level teaspoon sugar Juice of 4 oranges 1.5 decilitre (1/4 pint) single cream Salt to taste 1.5 dl ( ¼ pint single cream Chopped chives.
Scrape the carrots and slice thinly, Peel and slice the onion. Melt the butter in a pan and add the carrots and onion. Fry for a few minutes to soften but not brown for a few minutes. Add the stock, salt and sugar. Bring to the boil and simmer for 1 hour. Then pass the vegetables through a sieve or use a hand held blender or liquidizer. Add the strained orange juice to the mixture. You may or may not need to wait depending on how hot you want it served. Serve sprinkled with chopped chives.