Traditional Scottish Recipes
CARROT ORANGE SOUP
INGREDIENTS
1 chopped onion
1lb/450 gram mes sliced carrots
2 ozs (65 gram mes or ½ stick) butter
2 ozs (65 grammes or ½ cup) plain flour
1 pint (600ml or two and a half cups) chicken stock
1 pint (600ml or 2½ cups, scant) milk
1 orange (juice and rind)
Salt and pepper
1 teaspoon nutmeg
1 oz (one rounded tablespoon) chopped parsley
DIRECTIONS
Melt the butter and add the onions and carrots. Cook gently (without colouring) then stir in the flour and cook for a further 1/2 minutes. Gradually add the milk and chicken stock. Season with salt, pepper and nutmeg. Bring to a boil, stirring constantly, then simmer for 20/30 minutes. Liquidize before adding orange juice (including shredded rind) and reheat - but do not boil. Serve sprinkled with parsley.