in Germany, Soup Recipes

Orange and carrot soup

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Ingredients for 4 servings:

  • 2 onions
  • 500 g carrot(s)
  • 2 tbsp butter
  • 100 ml vegetable stock
  • 2 oranges (the juice)
  • 6 tbsp cream
  • Salt
  • Cayenne pepper
  • 1 bunch of parsley
  • ½ lemon(s), juice and zest
  • 1 garlic clove(s)
  • 40 g Parmesan
  • 5 dates

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

– very appetizing –

Sauté the onions, finely chop the carrots, and add them. Add 2 tablespoons of butter and top up with vegetable stock. Simmer for about 20 minutes. Puree the soup, add the orange juice, bring everything to a boil, and stir in the cream. Season with salt and cayenne pepper. Roughly chop the parsley, lemon zest, garlic, pitted dates, and Parmesan cheese. Mix everything with the lemon juice and sprinkle over the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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