Orchard Cream Soup Recipes

CREAM OF CARROT SOUP

Steps:

• In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
• Add flour and cook, stirring, until combined, 1 minute.
• Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
• Add carrots and bring to a simmer. Cook until carrots are very tender, 20 minutes.
• Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
• Add buttermilk and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

ORCHARD'S FINEST WHIPPED CREAM

Steps:

• BEAT heavy cream and powdered sugar until stiff. Blend in preserves; refrigerate.
• SERVE with angel food cake, pound cake, pudding or ice cream.

CREAMY HERBED TOMATO SOUP

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

SEDONA ORCHARDS' FRENCH ONION SOUP

Steps:

• In a large skillet, saute onions in butter until brown.
• Set aside.
• In a small saucepan over medium heat, combine the brown sugar and white wine. Stir constantly until mixture is reduced by about 80 percent. Watch carefully that it doesn't turn to caramel!
• Add reduction to large pan with beef consomme.
• Bring to a boil and stir in the sauted onions, salt and pepper.
• Simmer for 30 minutes.
• For maximum flavor, this soup is better if you immediately cool and then reheat just before serving.
• To serve, spoon 6 to 8 ounes of soup in an ovenproof bowl, place a slice of sourdough bread over the soup and sliced swiss cheese over the bread.
• Place under broiler until the cheese is melted.
• Serve immediately.

ORCHARD CREAM (SOUP)

Steps:

• Melt butter in a saucepan.
• Cook apple, potatoes, leeks, onion and celery 5 to 8 minutes, at low heat, without letting them take colors.
• Add stock, nutmeg and cinnamon.
• Add salt and pepper. Bring to boil. Reduce the heat and let simmer about 30 minutes until the veggies are tender.
• Put in blender and puree until creamy.
• Put back in saucepan and add cream. Let simmer 2 to 3 minutes, just to reheat. You can add parsley on top of the soup as garnish.