Carrot-Orange Soup

I like to make this soup as a starter when I have guests. It can easily be made in advance, but only add creme fraiche, orange juice, and orange zest right before serving.

Step: 1

Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper.

Step: 2

Puree carrot soup with an immersion blender until smooth.

Step: 3

Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.

Step: 4

Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.

Per Serving: 241 calories; protein 4g; carbohydrates 26g; fat 14.6g; cholesterol 40.7mg; sodium 514.6mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.