In a large saucepan, cook onions in butter over low heat until tender and lightly colored (about 25 minutes). Stir often. Add carrots and broth. Bring to boil. Reduce heat and simmer, covered about 30 minutes, until carrots are tender. Pour soup through strainer, reserving broth. Place solids in food processor or food mill. Add about 1 cup broth and process until smooth. Return puree to pan. Add orange juice and stock. Add additional chicken broth to desired consistency. Season with salt, pepper and orange peel. Heat through. Garnish with croutons.
Makes 6 servings
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana