I was wondering if anybody had any tips on a new recipe I'm thinking of

Joined Feb 8, 2016
HI, I'm a new user and this is my first post, but I just can't get this out of my head.

So I had this idea suddenly pop into my head of making a soup with Orange juice as the base. I figured it was already a thing, but there aren't many recipes that seem to be using this, so I just started on a tear and came up with a list of ingredients for a completely original recipe:

- Orange Juice

- Ginger

- Mirepoix (light on the carrots since I don't actually like them, but they are good for flavor)

- Chicken-mash ravioli(?) (like the ones you get in the fake wonton soups at teriyaki joints, but good)

- Chicken stock

So as I went along, I thought about parts of that, mostly the wonton-type thing. I thought about using cabbage and green onions with the chicken mash. Does anybody have any advice or tips or warnings about how I could make this actually work? Am I missing anything? Adding too much?
Joined Dec 13, 2005

 Good afternoon. Welcome to our culinary forum. I am sending you to the Food Network site. Here you will find a beginning for your recipe you wish to develop. What may be missing here perhaps members with more cooking knowledge that can help you with their experience & knowledge.



When the page opens up in the upper right hand side enter the following in the search box.

Orange- Ginger Carrot Soup

  There is a recipe that you can build upon using you imagination.

  Good luck & I hope this helps you succeed in this endeavor. Enjoy the rest of the day.

Joined Jan 21, 2016
Hello and welcome to ChefTalk!

Your idea is most certainly a solid idea in principle.  However, I would caution against using orange juice as the base for the soup.  When orange juice is heated to cooking temperatures, its characteristics can change i.e. become tart or bitter or react in undesired ways with other ingredients.  Then again, the OJ may behave itself and the end result could be something wonderful.    

"The gods favor the bold," I always say!   Try the OJ as the base.  What can it hurt?  A good chef takes risks and sometimes they pay off and sometimes they do not.  There is only one way to find out. 

"Bend that unruly mistress to your will and make her give up her delicious secrets!"  A chef I once knew used to say that from time to time.  He used to say it in French which made it sound a bit more poetic. 

I would most certainly be interested in the outcome. 

Here are some links that may help you.




Please keep us posted about how it turns out!

Top Bottom