964682 -- CARROT ORANGE SOUP
1 lb. carrots
3 or 4 c. chicken stock
1 bay leaf
1 orange (juice and zest)
Peel carrots. Cut in small pieces. Add small amount chicken stock and bay
leaf. Microwave on high for 10 to 15 minutes or cook on stove top until tender.
Meanwhile remove orange skin, zest (not white part) and cut in small pieces.
Juice orange. Set aside, when carrots tender, remove bay leaf. In blender or
food processor puree carrots, orange juice and zest. Add chicken stock to
carrot and orange mixture. Heat. Serve hot with dollop of sour cream and
sprinkled with chopped chives.