An unusual combination of flavours, Iced Carrot and Orange Soup makes a refreshing first course to a summer lunch or dinner.
1 oz. butter
1 large onion, thinly sliced
3 tablespoons flour
1 ½ pints chicken stock
1 pint fresh orange juice
2 tablespoons finely chopped fresh chives
1 teaspoon salt
2 teaspoon black pepper fa teaspoon grated nutmeg
1 teaspoon ground allspice
1 lb. young carrots, scraped and cut into
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown.
Remove the pan from the heat. With a wooden spoon, stir in the flour to make a smooth paste. Gradually stir in the chicken stock, being careful to avoid lumps. Stir in the orange juice, chives, salt, pepper, nutmeg, allspice and carrots.
Return the pan to the heat and bring the soup to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 1 hour, stirring occasionally.
Remove the pan from the heat. Pour the soup through a fine wire strainer held over a medium-sized soup tureen. Using the back of a wooden spoon, rub the vegetables through the strainer. Alter-natively, puree the soup in an electric blender.
Allow the soup to cool to room temp-erature. Chill the soup in the refrigerator for 2 hours before serving.