Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Tomatoes, skinned
1 Onion, peeled
1 Carrot, peeled
35 fl Chicken stock or water witb
1 Chicken stock cube
1/2 ts Grated lemon rind
1 ts Grated orange rind
1 Bay leaf
Salt and black pepper
1 1/2 oz Margarine
1 1/2 oz Flour
5 fl Orange juice
5 fl Single cream, optional

--------------------------GARNISH-------------------------------
Strips of orange rind

Slice the tomatoes, onion and carrot. Put into a saucepan with the
stock, or water and stock cube, the fruit rinds, bay leaf and a
little seasoning. Cover the pan and simmer gently for 30 minutes.
Remove the bay leaf. Sieve or liquidise the soup. Heat the margarine
in the saucepan, stir in the ilour, then gradually add the soup and
the orange juice. Bring to the boil and stir or whisk until the soup
thickens slightly. Remove from the heat and whisk in the cream then
heat for 2 minutes, without boiling. While cooking the soup put the
narrow strips of orange rind into cold water, bring to the boil and
simmer for 10 minutes then strain. Top the soup with the softened
rind.

In a microwave: Simmer the tomatoes and other ingredients in the
liquid for about 20 minutes. Use DEFROST after the liquid comes to
boiling point.

Variations: Serve as an unthickened soup, simply sieve or liquidise
the ingredients add the orange juice and heat or serve well chilled.
Use 2 x 14 oz/400 g cans of chopped plum tomatoes instead of fresh.

Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK

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