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Carrot Soup

3 medium, 2# Fennel, diced
3 large, 3 1⁄2 # onion
2 oz. butter
1 1⁄2 oz. olive oil
4 cloves, 1oz. garlic, chopped
2 Tbsp. curry powder
8#, or 25 pc. Carrots, small dice
2/3 gal. Chicken stock
1/3 gal. Orange juice
8 sprigs, 1⁄4 oz. thyme
2 bay leaf
1 cup honey
salt and pepper

In large pot sweat fennel and onion in olive oil and butter (no color). Add garlic and cook. Add curry powder, toast. Add carrots and cover with stock. Add thyme, bay leaf, honey, salt and pepper. Cook until tender, then remove herbs. Puree and pass. Finish with salt, pepper, and cream

> See more in Gold D'Orr Recipe area



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