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US FOODS RECIPES • SOUPS

California Valencia Orange and Carrot Ginger SoupServings: 6

INGREDIENTS

⅜ c fresh ginger root

2 ea yellow onions

2 oz creme fraiche

3 c Rykoff Sexton™ 100% California Valencia orange juice

2 oz chicken base paste

2 lb carrots

36 oz fresh tarragon

1 oz butter

PREPARATION Chop carrots and onions into 1/2" dice then mince ginger. Melt butter in heavy large pot over medium heat. Add carrots, ginger and onion; sweat vegeta-bles until soft, about 8 min. Add in to pot 3 cups of orange juice, 1 quart of water, 2 oz of chicken base; cover and simmer until carrots are tender, about 45 minutes.

Working in batches, puree soup in blender until very smooth. Return soup to pot. Stir in additional orange juice until desired consistency is achieved. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper.

Garnish soup with chopped fresh tarragon and Creme Fraiche quenelle.