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Categories:
olive oil carrots onions thyme golden brown sugar ground nutmeg chicken broth orange juice fresh chives
Viewed: 16 - Published at: 5 years agoIngredients
- 6 tablespoons olive oil
- 5 large carrots, thinly sliced
- 2 1/2 cups thinly sliced onions
- 1 teaspoon dried thyme
- 1 teaspoon golden brown sugar
- 1/2 teaspoon ground nutmeg
- 4 cups canned chicken broth
- 1/4 cup orange juice
- Chopped fresh chives
Method
- Heat olive oil in large saucepan over medium heat.
- Add carrots and onions and saute 4 minutes.
- Add thyme, brown sugar and nutmeg; saut e until vegetables are tender, about 6 minutes.
- Add chicken broth.
- Cover pot; simmer until carrots are very soft, about 25 minutes.
- Using slotted spoon, transfer vegetables to processor.
- Add 1/4 cup cooking liquid.
- Puree vegetables until smooth.
- Return puree to pot.
- Stir in orange juice.
- Season to taste with salt and pepper.
- Chill.
- (Can be made 1 day ahead.
- Keep refrigerated.)
- Sprinkle with chives.
