Traditional Scottish Recipes
- Carrot and Orange Soup

You could always open a can of carrot and orange soup but it would not taste nearly as good as this freshly made variety! And of course you can adjust the ingredients to get exactly the flavour you want.

1 chopped onion
1lb/450 grammes sliced carrots
2 ozs (65 grammes or stick) butter
2 ozs (65 grammes or cup) plain flour
1 pint (600ml or two and a half cups) chicken stock
1 pint (600ml or 2 cups, scant) milk
1 orange (juice and rind)
Salt and pepper
1 teaspoon nutmeg
1 oz (one rounded tablespoon) chopped parsley

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 chickeb stock. Season with salt, pepper and nutmeg. Bring to a boil, stirring constantly, then simmer for 20/30 minutes. Liquidise before adding orange juice (including shredded rind) and reheat - but do not boil. Serve sprinkled with parsley.

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