Tomato & Orange Soup

2015-03-15

 This recipe serves 6

Ingredients

  • 28 oz can tomatoes Tomatoes, red, ripe, raw, year round average
  • 2 Tbs shallots, finely chopped Shallots, raw
  • 5 cups chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 3 lbs fresh tomatoes, Blanched,Peeled & Seeded Tomatoes, red, ripe, raw, year round average
  • 4 Tbs tomato puree/paste
  • 2 cloves garlic Garlic, raw
  • 1 strip lemon peel
  • 4 Peppercorns Spices, pepper, black
  • 2 Bay leaves Spices, bay leaf, crumbled
  • 1 tsp thyme Spices, thyme, ground
  • 4 oranges, grated rind and juice
  • Whipped Cream Cream, whipped, cream topping, pressurized
  • Chives, chopped Chives, raw

Method

Step 1

Puree canned tomatoes and remove seeds.

Step 2

Saute onions in a little oil til tender, NOT brown

Step 3

In a large pan, place chicken stock, canned tomatoes,onions & seeded fresh tomatoes. Add tomato puree and stir well.

Step 4

Tie the garlic, lemon rind,peppercorns,bay leaves & thyme in a piece of cheesecloth and add to soup.

Step 5

Carefully remove the orange rind with a peeler. Cut into strips and blanch in boiling water for 2 mins. Drain. Squeeze the oranges and add strained juice to soup.

Step 6

Stir well. Remove the cheesecloth bag. Blend until fine chunky look. Do not over blend. Add orange rind. Season to to taste. Serve in bowls with a dab of whipped cream and chopped chives

[tips]

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