Foor and Drink: Weekend Cook

3: GINGERED CARROT SOUP Serves four to six. Total cooking time 45 minutes: TRYING TO conceive the most delicious carrot soup in the world, I remembered eating it at Kilgraney, a hotel just outside Dublin run by the flamboyant Bryan Leech and Martin Marley, who take it in turns to wear the apron. It's the orange juice that does it. Try to use fat organic carrots with lots of flavour, and a good chicken stock.

40g/1 1/2oz unsalted

butter

1 large onion, peeled,

halved and sliced

2tbs fresh ginger, peeled

and finely chopped

700g/1lb 8oz carrots,

peeled and chopped

1.2 litres/2pt chicken

stock

150ml/5fl oz freshly

squeezed orange juice

sea salt, white pepper

creme fraiche

snipped chives

Melt the butter in a large saucepan. Add the onion and ginger and saute until the onion is soft but not brown. Add the carrots and saute for a further minute or two, then stir in the stock and bring to the boil. Cover the pot, turn the heat down and simmer for 30 minutes, or until the carrots are very tender. Allow the soup to cool a little and then liquidise it in batches. Return it to a clean pan. Add the orange juice and season to taste.

Reheat the soup over a low heat. Adjust the seasoning and ladle into warm soup bowls. Spoon a little creme fraiche into each bowl and scatter over a few chives.

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