Tomato~ orange & celery soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | Onion, chopped | |
Directions
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.