Recipe - Carrot Orange Soup

1 pound Carrots
3 cup Chicken stock; (3 to 4)
1 Bay leaf
1 Orange; (juice and zest)
Sour cream
Chopped chives

Peel carrots. Cut in small pieces. Add small amount chicken stock and bay
leaf. Microwave on high for 10 to 15 minutes or cook on stove top until
tender. Meanwhile remove orange skin, zest (not white part) and cut in
small pieces. Juice orange. Set aside, when carrots tender, remove bay
leaf. In blender or food processor puree carrots, orange juice and zest.
Add chicken stock to carrot and orange mixture. Heat. Serve hot with dollop
of sour cream and sprinkled with chopped chives.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 24,
1998