page 95 in the book
1 boil carrots
and onions in water until tender
2 to prepare béchamel sauce, melt butter in a small pan,
sprinkle in flour, and stir until bubbly. Slowly pour in milk, stirring
constantly. Continue cooking and stirring until sauce thickens.
3 in blender, puree boiled vegetables along with some of the water
they have been cooking in. It will take two batches in the blender to
do the job. Save the stock.
4 in a large soup pot, combine the pureed vegetables and béchamel
sauce and mix. Add all ingredients except oil and orange peel, tasting
along the way for the correct amount of salt. Use remaining vegetable
stock to thin soup to desired consistency.
5 quickly heat the tablespoon of oil over medium heat. Do not burn
the oil (i.e., smoking). Sauté chopped orange peel until the pieces
begin to shrivel a bit an turn slightly beige, about 20 seconds, Add to
soup. Reheat soup and serve.
- 4 cups carrots (1
1/4 to 1 1/2 pounds), peeled and sliced
- 1 onion, sliced
- 2 quarts water
- 2 teaspoons curry powder
- Dash of red pepper
- pinch of nutmeg
- 3 tablespoons sherry
- Juice of 1 orange
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 rounded tablespoon finely chopped orange peel.