Val's kitchen:

Carrot and Orange

Ingredients

2 oz  (50g) butter or margarine

1lb (500g) carrots

1 onion

1 pt ( 500ml) light chicken stock or water

½ pt (250ml) orange juice-unsweetened

Rind of 1 Orange-grated

T tablespoons double cream or plain yoghurt

Salt and freshly ground black pepper

Method

Peel and dice carrots and chop the onion

Melt the butter (or margarine) and soften the onion in it.

Add the carrots and stir. Cover and cook gently for 5 minutes.

Add stock, salt and pepper and cook uncovered for about 10 minutes until carrots are tender.

Cool a little and puree in a liquidiser or sieve everything.

Reheat with added orange juice and rind.

Just before serving stir in cream or yoghourt

Serve with croutons or cheese straws