Post by kedigato on Jan 31, 2008 21:14:21 GMT
1 kilo carrots - peeled and cut into small pieces or grated
- cook with just enough water to cover & then add
1 cup orange juice
3 cups water
salt & black pepper to taste
- mix with a stab mixer/blender
- chill well for several hours
- before serving, heat half of the soup and stir in
2 large spoons of cream
- pour into clear glasses with a stem
- carefully pour the remaining cold soup on top
- decorate with a few sprigs of dill
* * * * * * * * * * * * * *
This is a delicious Turkish soup and is equally good served as an elegant starter for a dinner or even just as an everyday soup.
The hot soup with the cream is a lighter colour than the cold part without, giving an interesting two-colour attraction to it. The green sprigs of dill give the finishing touch.
For those who like more zing to it, add a good sprinkle of cayenne or chili along with the salt and black pepper, and sprinkle a bit more on top along with or without the dill.
- cook with just enough water to cover & then add
1 cup orange juice
3 cups water
salt & black pepper to taste
- mix with a stab mixer/blender
- chill well for several hours
- before serving, heat half of the soup and stir in
2 large spoons of cream
- pour into clear glasses with a stem
- carefully pour the remaining cold soup on top
- decorate with a few sprigs of dill
* * * * * * * * * * * * * *
This is a delicious Turkish soup and is equally good served as an elegant starter for a dinner or even just as an everyday soup.
The hot soup with the cream is a lighter colour than the cold part without, giving an interesting two-colour attraction to it. The green sprigs of dill give the finishing touch.
For those who like more zing to it, add a good sprinkle of cayenne or chili along with the salt and black pepper, and sprinkle a bit more on top along with or without the dill.
