Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Potato, peeled and diced
1 cl Garlic crushed
1 Celery stick, chopped
1 lg Carrot, diced
1 1/2 lb Ripe tomatoes, cut in
-quarters
1 tb Tomato puree
Juice Of 1/2 medium-size
-orange
3/4 pt Vegetable stock
1 ts Dried basil
Salt and freshly ground
-black pepper
Thin strips of blanched
-orange rind, to garnish
1 tb Olive oil
1 Onion, chopped

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.

Browse by categories