Orange, and Tarragon Soup
soup can be served hot on chilly days or chilled as a refreshing
starter on steamy ones.
4 - 6
1 - 2 tbls. Olive Oil
2 Onions (peeled and roughly chopped)
2 Garlic Cloves (peeled and chopped)
2 lb. Carrots (peeled and roughly chopped)
1 qt. Chicken Stock or Vegetable Stock
1 tbls. Fresh Tarragon (chopped)
Salt and Freshly Ground Black Pepper
Juice of 6 Oranges
For the garnish:
2/3 cup Light Cream
2 tbls. Greek yoghurt
Fine strips of Orange Zest
1. Heat the oil
in a large saucepan. Add the onions, garlic, and carrots. Cover
the pan and sweat the vegetables over a low heat for 5 minutes,
being careful not to allow them to brown.
Add the stock, tarragon, and a little salt and pepper. Bring
to the boil, reduce the heat, cover the pan, and simmer for
45 minutes, until the carrots are really soft.
Allow the mixture to cool, then puree it in a blender or food
processor. Add the orange juice, and adjust the seasoning, if
necessary. Chill for several hours.
To serve, mix together the light cream and the yoghurt and spoon
a little into the middle of each bowlful of soup. Place a sprig
of tarragon and a little orange zest on top.