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.

Ingredients

-       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

Directions

-       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.