Sauté carrots and garlic in butter for 1 minute.
Add chicken broth and bring to a boil.
Cover and simmer for 20 minutes or until vegetables are tender.
Pour into the blender jar and purée.
Add the tangerine juice and mix another 1 to 2 minutes.
Reheat the soup. Salt and pepper.
Garnish with tangerine rind shredded carrots.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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