Esta es una exhibición prevé de cómo se va ver la receta de 'Fresh Orange Carrot Soup (Hong Lo Bak Tchang Lang Tong)' imprimido.

Receta Fresh Orange Carrot Soup (Hong Lo Bak Tchang Lang Tong)
by Global Cookbook

Fresh Orange Carrot Soup (Hong Lo Bak Tchang Lang Tong)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 2 Tbsp. peanut oil
  • 1 lb carrots coarsely minced
  • 3/4 c. sliced leeks, white part only
  • 1 Tbsp. fresh ginger root peeled, chopped
  • 3 c. chicken or possibly vegetable stock
  • 1 1/2 c. freshly-squeezed orange juice Salt to taste Leeks finely sliced, and separated into circles

Direcciones

  1. Heat the oil in a large saucepan, then saute/fry carrots, leeks, and ginger till they are soft. Add in stock, bring to a boil, then reduce heat, cover, and simmer for about 20 to 30 min, till vegetables are done.
  2. Puree, solids first, then return to pan and stir in orange juice. Season to taste with salt - remember to oversalt cool soups a little. Chill and chill.
  3. When ready to serve, ladle into bowls and top with leek circles.
  4. Serve chilled in glass or possibly pretty china bowls to 4 to 6 as a first course.
  5. Comments: This delicate, tangy cool soup from Singapore is an excellent appetite stimulant for a summer meal of cool duck or possibly chicken.