3 fresh oranges
3/4 pint chicken stock
1/4 pint natural yoghurt
1 tbsp cream
pinch of nutmeg
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Orange Soup
(serves 3-4)
Ingredients
Method
In a pan, grate the rind off the oranges and squeeze the juice. Add stock, salt and pepper. Boil then simmer for 15 minutes, stir in yoghurt, add cream and pinch of nutmeg. Serve hot or cold.
Thank you to Margery Wilkinson for this recipe.