Yield: 6 Servings
|4 cups||Chicken stock or canned low-salt broth|
|1 \N||28-ounce can whole peeled tomatoes; with juice|
|1 large||Onion; thinly sliced|
|1 large||Carrot; thinly sliced|
|1 teaspoon||Lemon peel; grated|
|2 \N||Bay leaves|
|¼ cup||Orange juice purchased croutons|
Combine stock, tomatoes with juices, onion, carrot, lemon peel, bay leaves and sugar in heavy suacepan. Bring to boil over high heat, breaking up tomatoes with spoon. Reduce heat to medium and simmer until vegetables are very tender, about 40 minutes.
Melt butter in small saucepan over medium heat. Add flour; stir 2 minutes.
Add 1 cup soup and stir until smooth. Return mixture to remaining soup in saucepan. Simmer until soup thickens, stirring occasionally, about 4 minutes. Discard bay leaves. Working in batches, puree soup in blender.
Return soup to saucepan. Stir in orange juice. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve soup cold or bring to simmer and serve hot, if desired. Sprinkle soup with purchased croutons.
Recipe By : Bon Appetit Oct 1996 Posted to MC-Recipe Digest V1 #234 Date: Fri, 04 Oct 1996 21:28:54 -0700 From: Greg Hastings <ghasting@...>