| Cuisine: French | Type: Soup | Serves: 10 |
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Source:
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Gail on the Anjodi |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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2 lbs carrots peeled and cut roughly 1 lb onions peeled and cut roughly 1 lb potatoes peeled and cut roughly 3 oz butter 1 quart chicken stock 1 quart orange juice Nutmeg and black pepper to taste |
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Instructions:
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Saute the vegetables in butter stirring occasionally for 10 minutes. Add the chicken stock and cook slowly for about 1 hour, the stock should reduce by 1/2. Puree in a blender. Add the orange juice and season to taste. |
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Related recipes:
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None |
2001-03-10