Mary's Carrot and Orange Soup

By Trix

Interesting presentation soup

Ingredients

• 2 cups sliced carrots
• 1/4 cup butter
• 1/2 cup chopped onion
• 5 cups chicken broth
• 3 tbsp flour
• 6 oz thawed frozen orange juice concentrate
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 cup cereal cream
• 1 tsp chopped green onion
• Parsley garnish

Preparation

Step 1

Cook the carrots in small amount of water, drain and set aside. Melt 2 tbsp of butter in a small frying pan and saute onions for 3-4 minutes. Puree the onions with 2 cups of chicken broth and carrots in a blender or food processor.

Melt the remaining 2 tbsp of butter in a large saucepan, sitr in the flour and cook until blended. Slowly add remaining 3 cups of chicken broth and stir til thickened. Add the orange juice, salt pepper, cream, onion, and carrot mixture and green onion. Stir until well blended but do not boil. Serve hot in the winter and cold in summer. Serve in orange cups. Garnish with parsley.