Iced Carrot and Orange Soup from The Times Cookery Book by Katie Stewart
Scrape the carrots and slice thinly. Peel and thinly slice the onion. Melt the butter in a saucepan, and add the carrots and onion. Fry gently for a few minutes to soften the vegetables but not bro...
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Ingredients
- 1 oz (25 g) butter
- 1 onion
- salt
- 1½ pints (scant 1 litre) chicken stock
- 1 lb (450 g) new carrots
- juice of 4 oranges
- 1 level teaspoon sugar
- chopped chives
- ¼ pint (1½ dl) single cream
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