- 1 onion
- 450g carrots
- 1 bay leaf
- 300ml fresh milk
- 300ml chicken stock
- salt and freshly ground black pepper
- grated rind and juice of 1 orange
- 150ml fresh single milk
Place onion, carrot, bay leaf, milk and stock in a large saucepan. Season lightly, cover and bring to the boil. Simmer gently for 20 minutes, until the carrot is tender.
Remove the bay leaf and cool slightly. Puree in a food processor or blender until smooth. Return to a clean saucepan, stir in the orange rind and juice and reheat gently. Stir in the fresh cream. Serve hot.
Alternatively, cool quickly then refrigerate for several hours and serve chilled.
Note – if the soup is to be made in advance, do not add orange juice and rind until reheating or the soup will curdle on standing.
Recipe from Recipe Round-Up (Dairy Diaries)