Carrot and Orange Soup
- 1 tablespoon butter
- 1 large onion chopped
- 1 pound carrots peeled and chopped
- 2 cups chicken stock
- ¼ teaspoon of salt
- Tabasco Sauce
- Grated orange rind
- Sauté the onion in butter in pot until softened and golden. Add carrots and chicken stock. Bring to a boil, reduce heat to a simmer and cook for 1 hour. Puree in blender until smooth. Add orange juice, salt and drop of Tabasco.
- Garnish with parsley and grated orange rind or cheese
Try our Cucumber Finger Sandwiches that we served with this soup!