Puree of Carrot & Orange Soup

PUREE OF CARROT AND ORANGE SOUP
Adapted from "The Culinary Institute of Amerca Book of Soups."

Makes 8 servings

1/4 cup (1/2) stick) unsalted butter
2 leeks, white and l green parts, diced (about 2-1/2 cups)
1 medium yellow onion, diced
1-1/2 pound carrots, peeled and diced (about 4 cups)
1/4 cup frozen orange juice concentrate, thawed
grated zest (colored portion of the peel) and juice of 1 orange
6 cups chicken or vegetable broth
4 to 5 sprigs of italian parsley
1 (1-inch) slice fresh ginger
Salt to taste
Freshly ground black pepper
Edible flowers, for garnish

Melt the butter in a soup ot over medium heat. Add the leeks and onion. Cover; reduce heat to low. Cook, stirring occassionally, until tender, 8 to 10 minutes

Add the carrots, juice concentrate, zest, juice and broth. Wrap the parsley and ginger in cheesecloth or a metal tea ball; add to the pot. Bring the mixture to a boild, stirring occasionally, until the vegetables are tender, 30 to 40 minutes. Remove the parsley and ginger and discard.

Puree the soup mixture in a food processor or blender. If texture is desired, do not puree completely. For a very smooth soup, run the mixture through a food mill or strainer. Return the mixture to the pot, warm thoroughly, and season to taste with the salt and pepper. Ladle into bowls; garnish with edible flowers.
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Edible flowers:
(From University of Missouri Extension)

Baby's breath
Bee blam
Borage
Calendula
California poppy
Carnations
Daisy (Bellis perennis)
Dandelion
Day Lillies
Dianthus
Dogwood
Elderberry
Fennel
Flowering herbs
Forget-me-nots
Forsythia
Gardenia
Gladioluses
Hibiscus
Hollyhocks
Honeysuckle
Impatiens
Johhny-jump-up
Lilac
Mallow
Nasturtiums
Marigolds
Mint
Pansies
Peony
Petunia
Phlox
Primrose
Red clover
Roses
Snapdragons
Spring crocus
Squash
Tulip
Violets
Wild geranium
Yarrow
Yucca