1/4 : c Grey Poupon Dijon mustard
1/4 : c Honey
1 : /2 tb Sugar
1 : tb Sesame oil
1 : /2 tb Apple cider vinegar
1 : /2 ts Lime juice
0: In a 2 quart microwaveproof casserole, combine the garlic, onion, orange juice, carrots, and potato
1: Cover tightly and cook on HIGH for 6 to 8 minutes or until tender, stirring once
2: Puree in a food processor or blender
3: Pour the cream into the bowl of the food processor, and continue to process until smooth
4: Return to the casserole and add the broth, black pepper, cayenne, nutmeg, and chopped chives
5: Stir well and chill for at least 1 hour or up to 4 days
6: To serve, divide the soup among four bowls
7: Arrange 3 pieces of chive tops on top of each bowl of soup
8: Recipe By : File ftp://ftp
9: idiscover
10: co
11: uk/pub/food/mealmaster/recipes/mmdja006
12: zip