RCI-SP.002.0106.001
Gulerod og Appelsinsuppe
This is not really a Danish recipe, but rather a delightful soup I got from our friends in the Denmark, the Galvin family. It is one of those dishes where you almost don't believe your senses, it does not taste as you expect, it is much much better.
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- 1 medium
- 500 g
- 700 ml
- 1 unit
- 1 unit
- 1 unit
- double cream to swirl (optional)1 unit
- 1 unit
Method
1
Peel and dice the onion into small pieces. Peel the carrots and cut them into thin slices or 1-inch chunks for even cooking.
2
Heat a large pot over medium heat and add the diced onion, cooking gently for 3-4 minutes until softened and translucent.
4 minutes
3
Add the prepared carrots to the pot and stir to combine, allowing them to cook with the onion for 2 minutes.
2 minutes
4
Pour in the chicken stock and add the bay leaf, bringing the mixture to a gentle boil.
5 minutes
5
Reduce the heat to a simmer and cook uncovered for 15-18 minutes until the carrots are very soft and easily pierced with a fork.
17 minutes
6
Remove the bay leaf and pour in the fresh orange juice, stirring well to incorporate.
1 minutes
7
Using an immersion blender, blend the soup until smooth and creamy, working in batches if using a countertop blender.
8
Season the soup generously with salt and pepper to taste.
9
Divide the hot soup among four bowls and drizzle with double cream if desired, creating a decorative swirl. Garnish with fresh parsley and serve immediately.