Fresh Orange-Carrot Soup (Hong Lo Bak Tchang Lang Tong)
"Posted for ZWT6 Asian leg of tour. This delicate, tangy cold soup from Singapore is an excellent appetite stimulant for a summer meal of cold duck or chicken. Serve chilled in glass or pretty china bowls as a first course."
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 2 tablespoons peanut oil
- 1 lb carrot, coarsely chopped
- 3⁄4 cup sliced leek, white part only
- 1 tablespoon fresh gingerroot, peeled and minced
- 3 cups chicken or 3 cups vegetable stock
- 1 1⁄2 cups fresh squeezed orange juice
- salt
-
Garnish
- finely sliced leek, light green part only, separated into circles, washed and patted dry
directions
- Heat the oil in a large saucepan, then saute carrots, leeks, and ginger until they are soft. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes, until vegetables are done.
- Using a food processor, blender or stick mixer, puree soup and return to pan and stir in orange juice.
- Season to taste with salt--remember to oversalt cold soups a little. Refrigerate and chill.
- When ready to serve, ladle into bowls and top with leek circles.
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RECIPE SUBMITTED BY
As you can see, I've been on "Zaar quite a while now, and have reviewed quite a few recipes. Just like everyone else who's been around for a while, my rating system has undergone a change.
*****Rocked my socks off. Won't change a thing!
****A good solid recipe. Enjoyed it. Might need a small change for personal preferences.
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As all the recipes I choose are chosen because of the ingredients that we like, I will not give less than ***. And, please, keep in mind that this is only my personal opinion. Someone else might think it is wonderful and give *****. So keep posting!
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