Cream of Carrot Soup with Orange and Smoked Mackerel
Ingredients
- Ingredients
- 3 Oranges
- 600 grams carrots
- 2 onions
- 2 Tbsps butter
- 2 tsps sugar
- 200 milliliters dry white wine
- 3 Oranges (juice)
- 200 grams Whipped cream
- 1 tsp Horseradish cream (from a jar)
- salt
- freshly ground peppers
- 1 smoked Mackerel
- Chives (for garnish)
Preparation steps
With a sharp knife, cut off peel and bitter white pith from oranges. Quarter lengthwise and cut crosswise into slices. Peel and thinly slice carrots. Peel and finely chop onions. Melt butter in a saucepan. Add sugar and cook until melted. Add carrots and onions and cook, stirring, 2-3 minutes. Add oranges, wine, broth and orange juice. Bring to a boil, cover, and simmer about 30 minutes. With a ladle, remove some of the carrots and oranges. Set aside. Purée remaining soup. Stir in cream, bring to a boil again and season with mustard, salt, and pepper to taste. Separate mackerel fillets into bite-sized pieces. Cut chives into about 3 cm (approximately 1 inch) long pieces.
Divide reserved carrots and oranges among preheated soup bowls and fill with soup. Place mackerel pieces in soup and sprinkle with chives.
