Orange-scented broth of winter vegetables - vegetarian
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Orange; zest of | |
| 2 | Oranges; juice of | |
| 1 | teaspoon | Tomato puree |
| 5 | tablespoons | Olive oil |
| 1½ | pint | Water |
| 1 | Bay leaf | |
| 1 | Sprig fresh thyme | |
| ¼ | Clove garlic | |
| (whisk the above ingredients together to | ||
| ; make the stock) | ||
| 2 | Turnips | |
| 2 | Carrots | |
| 1 | Fennel bulb | |
| 2 | Leeks | |
| 2 | Celery hearts | |
| 6 | ounces | Fine green beans |
| 8 | New potatoes | |
| 1 | Onion | |
| 1 | pounds | Baby spinach |
| 4 | Tomatoes; chopped | |
Directions
STOCK
In a casserole pan, fry the onion in a little olive oil until golden brown.
Add the orange stock, bring to the boil and gently salt.
Add the diced vegetables and cook for 20 minutes over a low heat until they are tender but still firm. Add chopped tomatoes and then the spinach.
Correct the seasoning and serve with garlic mayonnaise and crusty bread.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.