Recipe - Carrot-Orange Soup Wtoasted Cashew Garn

2 tablespoon Butter
1 lg Onion; chopped
4 cup Chicken broth
1 tablespoon Honey; or to taste
1 One half pound Carrots; peeled and chopped
2 tablespoon Tomato paste
2 tablespoon Longgrain rice
1 Orange; zest from
1 cup Fresh orange juice
One half cup Heavy cream
Salt and pepper; to taste
1/8 teaspoon Nutmeg; optional
1 tablespoon Brandy; optional
1 ds Cayenne pepper; optional
One fourth cup Cashews; freshly toasted

From: Betsy Burtis BuddoB@AOL.COM

Date: Sun, 14 Jul 1996 07:35:28 0400
Recipe By: Dairy Hollow House

In a 10" skillet, melt butter over medium heat. Add onion and saute until
it starts to soften, about 3 minutes. Transfer the saute to a soup pot
with broth, honey, carrots, tomato paste, and rice. Bring to a boil, then
turn down heat to medium low and let simmer, covered for 30 minutes or
until the rice is quite soft.

Transfer soup to a blender and puree with the orange zest and juice, cream,
and salt and pepper. Taste. If carrots are flavorfull enough, you won't
need anything else, but if its not quite there, add nutmeg, brandy and
cayenne to taste. For extra smoothness, you may strain the soup after
pureeing.

Return the soup to the pot and reheat, watching closely to prevent burning.
Taste. If its too thick, thin with additional broth. Serve with toasted
cashews as garnish.

EATL Digest 13 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.