Topic · Cold Soups and World Soups
Chilled Carrot Orange Velouté
Chilled Carrot Orange Velouté
Practice your mother sauce-making skills while surprising and delighting your guests with this unusual cold soup, perfect for a summer afternoon event!
For the soup:
- 2 teaspoons olive oil
- 1 medium white onion, (peeled and sliced)
- 2.2 pound carrots, (peeled and finely sliced)
- 2 medium oranges, (zested and squeezed)
- 3 cups light chicken or vegetable stock
- 1 small red chili, (seeded and chopped)
- salt and pepper, (to taste)
Make the velouté:
Heat the oil in a large pot on medium heat. Add the sliced onion and cook on low to medium heat until soft, for about 8 to 10 minutes, or until the onion becomes golden. Add remaining ingredients; sliced carrots, orange zest, orange juice, stock, chili, and seasoning. Stir, cover with a lid, and bring to a boiling point on high heat.
Reduce the heat to medium-low and simmer for about 20 minutes. When the carrots are tender, blend until smooth with an immersion blender. Strain through a sieve and chill over an ice bath. Taste and rectify the seasoning of the soup to your taste. Reserve and refrigerate.
Served:
Serve the chilled velouté in glasses or cups.
