Chilled Carrot Soup with Garden Herbs
Source: "Bon Appetit: Fast and Fresh” by Barbara Fairchild
6 tablespoons olive oil
5 large carrots, thinly sliced
2½ cups onions, thinly sliced
1 teaspoon dried thyme
1 teaspoon (packed) golden brown sugar
½ teaspoon ground nutmeg
4 cups low-salt chicken broth
¼ cup orange juice
Heat olive oil in a heavy large saucepan over medium heat.
Add carrots and onions and sauté 4 minutes. Add thyme, brown sugar and nutmeg; sauté until vegetables are tender, about 6 minutes.
Add broth. Cover pan, simmer until carrots are very soft, about 25 minutes. Using slotted spoon, transfer vegetables to food processor.
Add ¼ cup cooking liquid. Puree until smooth. Return puree to pan. Stir in orange juice. Season to taste with salt and pepper. Chill.
Ladle soup into bowls and sprinkle with chives.
So, if you state your opinion, it's Free Speech, but if I state mine, it's hate and intolerance? Right, I forget that's how it works......
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