Saturday, May 26, 2012

Singapore - Fresh Orange-Carrot Soup (Hong Lo Bak Tchang Lang Tong)

Fresh Orange-Carrot Soup  
(Hong Lo Bak Tchang Lang Tong)

This delicate, tangy cold soup from Singapore is an excellent appetite stimulant for a summer meal of cold duck or chicken. Serve chilled in glass or pretty china bowls to 4-6 as a first course.


-       2 Tablespoons peanut oil
-       1 lb. carrots, coarsely chopped
-       3/4 cup sliced leeks, white part only
-       1 Tablespoon fresh ginger root, peeled and minced
-       3 cups chicken or vegetable stock
-       1 and 1/2 cups fresh squeezed orange juice
-       salt to taste
-       Garnish: finely sliced leeks, separated into circles


-       Heat the oil in a large saucepan, then saute carrots, leeks, and ginger until they are soft.
-       Add stock, bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes, until vegetables are done.
-       Puree, solids first, then return to pan and stir in orange juice.
-       Season to taste with salt--remember to oversalt cold soups a little.
-       Refrigerate and chill.
-       When ready to serve, ladle into bowls and top with leek circles.

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