Sweet and Sour Soup

9:00 pm on 16 August 2004


  • 1 tablespoon soft brown sugar
  • juice of two oranges
  • juice of 3 lemons
  • 450g sliced onions
  • 450g sliced carrots
  • 1 litre chicken stock
  • 300 mls cream
  • pepper & salt


Mix together the sugar and citrus juice and leave to stand. Sweat the onions and carrots in a little butter for 5 minutes or so and then add the stock. Cook in a covered pan until vegetables are tender.

Stir in the sweetened juice. Let the mixture cool slightly and puree in blender. Add pepper and salt to taste and stir in cream. Reheat before serving. Garnish with a blob of very lightly whipped cream and a few chopped chives.

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