Carrot Soup With Plums

Servings: 6
Ingredients:

1 lb Small carrots
1    To 2 small turnips
6    Cups, good homemade chicken
-stock
1 tb Honey
2 tb Dijon mustard
2    To 4 tbsp chopped parsley
1    To 2 tbsp chopped fresh
-tarragon
2    To 3 tbsp butter
6    To 8 pitted plums

Rind and juice of 2 oranges Salt and pepper

Grate the rind from the oranges. Squeeze 1/4 cup fresh orange juice. Clean
the carrots and trim the stems. If the carrots are small, cook whole; if
they are larger, cut into any shape so they will cook in about 10 minutes.
Peel the turnips and cut into 1/2 inch pieces. In a saucepan, cook the
vegetables in the orange juice on slow heat until tender. Add the chicken
stock and let the vegetables steep on a slow flame for another 10 to 15
minutes. Remove to a blender and puree until smooth; correct the
seasonings. Make a compound butter by combining the orange rind, honey,
mustard and herbs with softened butter. Halve the plums and then slice
each half into thin slices that can be fanned out. Ladle the soup into
bowls; garnish with a piece of the compound butter and the plums.

Posted by Sharon Stevens. Courtesy of Fred Peters.