Carrot Orange Soup with a Toasted Cashew Garnish

Description

I obtained this recipe from an estate sale when I purchased the family collection from the Monsey Estate in Crandall, Texas in 1991.

• Contributed by Catsrecipes Y-Group

Ingredients

• 2 tablespoons butter
• 1 large white onion chopped
• 5 cups chicken stock
• 2 tablespoons honey
• 1½ pounds thin carrots peeled and chopped
• 2 tablespoons tomato paste
• 2 tablespoons long-grain rice
• grated zest of 1 orange
• 1 cup fresh orange juice
• ½ cup heavy whipping cream
• ½ teaspoon salt
• 1 teaspoon freshly ground black pepper
• ⅛ teaspoon freshly grated nutmeg
• 1 tablespoon brandy
• ¼ cup freshly toasted cashews coarsely chopped

Directions

1. In a 10-inch skillet melt the butter over medium heat.
2. Add onion and sauté for 3 minutes.
3. Transfer the sauté to a soup pot with stock, honey, carrots, tomato paste and rice.
4. Bring to a boil then turn down the heat to medium low and let simmer covered for 30 minutes.
5. Transfer soup to a food processor and puree with the orange zest, juice, cream, salt and pepper.
6. Serve very hot in cups garnished with a sprinkle of the toasted cashews.