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Ingredients:
1 lb. carrots
3 or 4 c. chicken stock
1 bay leaf
1 orange (juice and zest)
Sour cream
Chopped chives
Direction:
Peel carrots. Cut in small
pieces. Add small amount chicken stock and bay leaf. Microwave
on high for 10 to 15 minutes or cook on stove top until
tender. Meanwhile remove orange skin, zest (not white part)
and cut in small pieces. Juice orange. Set aside, when carrots
tender, remove bay leaf. In blender or food processor puree
carrots, orange juice and zest. Add chicken stock to carrot
and orange mixture. Heat. Serve hot with dollop of sour cream
and sprinkled with chopped chives.
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For
Details about Ingredients , check your nearest American Store
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