|4 ounces||Potato, peeled and diced|
|1 clove||Garlic crushed|
|1||Celery stick, chopped|
|1 large||Carrot, diced|
|1½ pounds||Ripe tomatoes, cut in quarters|
|1 tablespoon||Tomato puree|
|Juice Of 1/2 medium-size orange|
|¾ pint||Vegetable stock|
|1 teaspoon||Dried basil|
|Salt and freshly ground black pepper|
|Thin strips of blanched orange rind, to garnish|
|1 tablespoon||Olive oil|
Preparation time: 20 minutes Cooking time: 30 minutes Freezing: recommended for up to 3 months
Heat the oil in a large saucepan and add the onion, potato, garlic, celery and carrot. Cook, stirring frequently, for 5 minutes or until the vegetables are softened.
Add the tomatoes and cook for 2 3 minutes more, stirringg constantly.
Add the tomato puree, orange juice, vegetable stock and basil. Bring to a boil and then reduce the heat, cover and simmer for 25 minutes, or until the vegetables are tender, Pass the soup through a sieve to extract skins and pips. Check the seasoning before reheating gently, Serve garnished with the blanched orange rind.
Cook's note: to blanch the orange rind, cover thin strips of peel with boiling water. Leave for 2 minutes and then drain through a sieve. The same can be done with other citrus fruits such as lemons, limes or grapefruit.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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