Chilled Carrot Soup Recipe

• 1 pound carrots
• 2 tbsp. butter
• 2 (13 3/4 ounce.) cans chicken broth
• 1 med. onion
• 1 bay leaf
• 1 3/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 c. fresh orange juice
• 1 c. light cream
• 1 tbsp. cointreau (optional)
• Parsley sprigs

1. Peel carrots and chop into small pcs.
2. Heat butter in large saucepan; add in broth, carrots, onion, bay leaf, salt and pepper.
3. Bring to boil; cover and simmer till tender, about 30 min.
4. Puree carrot mix in blender (1/2 at a time works best).
5. Cold.
6. Add in orange juice, cream and cointreau.
7. Refrigerateat least 6 hrs.
8. Serve in chilled bowls.
9. Garnish with parsley.
10. Also good hot (heated on low heat).
11. Makes 6 servings.

carrots, butter, chicken broth, onion, bay leaf, salt, white pepper, orange juice, light cream, cointreau, parsley sprigs

Taken from cookeatshare.com/recipes/chilled-carrot-soup-54582 (may not work)