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The Recipe File
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Soups and Vegetables:
Carrot Soup

from Atlanta Cooknotes



INGREDIENTS:
2 tablespoons butter
1 quart chicken broth or 2 cans (13-3/4 ounce) chicken broth
1 pound carrots, scraped and diced
1 cup chopped onion
1 bay leaf
1-3/4 teaspoons salt
1/8 teaspoon white pepper
1/2 cup fresh orange juice
1 cup light cream
1 tablespoon orange liqueur
chopped chives
TO PREPARE:

In a large saucepan, melt butter and add chicken broth, carrots, onion, bay leaf, salt and pepper.  Bring to a boil and then simmer covered about 20 to 30 minutes, or until carrots are tender.  Purée in blender.  Cool.  Add orange juice, cream, and liqueur.  Chill at least six hours.  Serve in chilled bowls garnished with chives.  Can also be served hot.

SERVINGS: 8 cups


Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.
 

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