Need a quick first-course soup for Easter? Here’s one that I LOVE! My friend Claudia Rowe Copus and I used to make this often when we lived a mile from each other in Summit, NJ. I always recommend using homemade chicken stock. If you don’t have the time, use the “doctored up” version in the post “Mushroom Soup: The No-Dairy Dilemma” from a few days ago.
It’s best with fresh-squeezed orange juice, but in a pinch you can use OJ from the grocery store. (This is also yummy with vegetable broth for the vegetarians in the crowd!)
Make sure to leave some extra carrots out for the Easter Bunny!!
These are pictures from Soup Party preparations. I use a LOT of carrots!! And I always have plenty of carrot sticks on hand to munch on with hummus while I’m cooking.
Carrot and Orange Soup
4 Tablespoons unsalted butter (OR Butter-flavored Grape Seed Oil for a dairy-free version)
2 cups finely chopped yellow onions
12 large carrots (1½ lbs.), peeled and chopped
4 cups chicken stock (or vegetable stock)
I cup fresh-squeezed orange juice
salt and freshly ground pepper, to taste
grated fresh orange zest, to taste
1. Melt butter or oil in a pot. Add the onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.
2. Add carrots and stock and bring to a boil. Reduce heat, cover, and simmer until carrots are very tender, about 30 minutes.
3. Pour the soup through a strainer, and transfer solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.
4. Return purée to the pot and add the orange juice and stock. Stir to blend.
5. Season to taste with salt and pepper; add orange zest. Simmer until heated through. Serve immediately.
from Silver Palate Cookbook
Happy Easter! And Happy Birthday to some of my favorite people on EARTH: My sister Maureen (tomorrow), my niece Stacey (Sunday), and my baby boy (HA!), Michael, who turns 36 on Easter Sunday! Love you all!