This is not really a Danish recipe, but rather a delightful soup I got from our friends in the Denmark, the Galvin family. It is one of those dishes where you almost don't believe your senses, it does not taste as you expect, it is much much better.
- 1 medium Onion
- 500 g carrots
- 700 ml chicken stock
- juice of 2 oranges
- 1 bay leaf
- salt and pepper
- double cream to swirl (optional)
- fresh parsley
Lightly cook onions in butter (steam fry) add sliced carrots.
Pour on stock, add bay leaf and seasoning.
Add orange juice and simmer for one hour with lid on.
Float cream on if wanted and add chopped parsley or thin orange peel before serving.