My Kids’ Favorite Soup
This recipe for carrot-and-orange soup, adapted from the classic Silver Palate Cookbook, is hands-down my kids’ favorite soup. Chicken soup is a not very close second. The sweetness of it makes it a kid pleaser (the sweetness can be amped up with a bit of honey if your orange juice is not very sweet). However, it is also elegant enough to be served to guests as a starter, with a drizzle of olive oil or truffle oil on top (yes, I know, truffle oil is fake).
If you have no oranges on hand to juice, you can use store-bought in a pinch, but the brightness of fresh-squeezed really does add something, as does a bit of orange zest.
- 2 T olive oil
- 4 small/medium onions finely chopped
- 10-12 large carrots peeled and chopped
- 6 c (about 1l) chicken stock homemade, if possible
- 1 c fresh orange juice
- 1-3 t honey to taste, if juice is not very sweet
- salt and pepper to taste
- freshly grated orange zest to taste
- Add olive oil to a pot or stock pot. Add onions and cook over low heat until tender, about 10 minutes.
- Add carrots and stock and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes.
- Use an immersion blender to process, or remove solids and process in a food processor or blender.
- Return purée to the pot and add orange juice and honey, if desired.
- Season to taste with salt and pepper. Simmer until heated through. Add orange zest to taste and serve immediately.
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